Ken and I were discussing doing an arancini ball as an appetizer. Then I saw flattened arancini cakes and came up with these ultimate Italian Arancini Prosciutto Eggs. Ken made this amazing dish from beginning to end. You start with risotto, which is not one of our faves but I could not stop eating this. He made it to perfection!! The final recipe was even more impressive. Come, let me walk you through this.
These turned out gorgeous don’t you think? Ken made the risotto the night before and in morning, breaded the patties and then a quick deep fry got them crisp and golden. Next, he fried up prosciutto to a thin crisp. Have you fried prosciutto before, it basically is bacon just wider sliced and thinner. It is amazing when it is fried.
Finally he poached an egg to perfection with our new silicone eggs cups. A little leaf of basil and you have a stunning breakfast, brunch, lunch or even dinner item. This could be made all day long.
I love a runny egg yolk, it is like it has created its’ own sauce for this dish. Cracking into that egg is perfection. This is one of the nicest egg dishes Ken has created and he loves being in the kitchen for breakfast/brunch.
Italian Arancini Prosciutto Eggs
Ingredients
Risotto
- 2 cups no sodium chicken broth
- 3 Tbsp. butter softened
- 1/2 small onion finely chopped
- 3/4 cup Arborio rice
- 1/4 cup white wine
- 1/4 cup Parmesan cheese finely grated
- Salt and pepper to taste
Arancini Patties
- 2 cups cooled risotto
- 1/2 cup bread crumbs
- 1/2 cup Parmesan cheese finely grated
- 1/4 cup fresh basil finely chopped
- 2 eggs room temperature, beaten
- Salt and pepper to taste
Breading
- Canola oil for frying
- 1 cup bread crumbs for breading
- Salt to taste after frying
Eggs
- 8 eggs soft poached
- 8 sliced of prosciutto crisped
- Fresh basil for garnish
Instructions
- To make the risotto, add the broth to a medium saucepan and bring to a simmer, reduce heat and keep hot.
- In the meantime in a large sauce pan, saute the onion in 2 Tbsp. butter and cook until tender but not browned. Add the rice and stir until coated. Add the wine and cook until almost evaporated. Add 1/2 a cup of the broth and cook until almost evaporated, about 2 min. stirring constantly. Continue to add broth in 1/2 cup increments, allowing it to evaporate after each addition and constantly stirring. Continue until the rice is still firm with a bite to it but creamy, about 20 min. Take off the heat and add the remaining butter, Parmesan, salt and pepper and stir. Let cool, can be refrigerated over night. If it is too cold microwave for 30 – 45 seconds to make it easier to work with.
- To make the arancini, in a medium bowl add the cooled risotto, bread crumbs, Parmesan cheese, basil, eggs, salt and pepper. Make 8-3″ patties. 1/2″ thick. Coat with the bread crumbs. Heat oil in a large saucepan about 1/3 way up the pan. Heat to 350F. In batches fry the arancini patties until golden brown, about 4-5 min. Drain on paper towels and salt immediately.
- To serve, top each arancini patty with a slice of crisped prosciutto and a soft poached egg. Garnish with basil.
Nutrition
Recipe adapted from Giada De Laurentiis.
Comments & Reviews
Amy Desrosiers says
These actually look almost too beautiful to eat! I love prosciutto so much and would enjoy these!
Liz Mays says
I just had fried prosciutto a few days ago for the first time, and you’re right. It’s delicious! I love this combo you put together!
Lisa Bristol says
I love prosciutto it is so yummy. This looks like a fantastic recipe. I will be trying this for sure. My family is going to love it.
Ann Bacciaglia says
I have never tried eggs like this before. I will have to get the ingredients I need to make this for breakfast tomorrow.
Stacie V says
This looks yummy. My family is going to love this recipe. I will have to give it a try this weekend.
gingermommyrants says
I am always looking for new breakfast ideas. This recipe looks so delicious. I am excited to try it.
Sarah says
Yummy! These look new and exciting for my kitchen.
Brent Arceneaux says
I’ll definitely have to give this recipe a try! They look absolutely delightful.
Maria says
Wow! This recipe looks amazing. That soft-boiled egg is perfection atop the arancini. I’ve never had these before, but will definitely be preparing.
Aimee Smith says
These look look so tasty. I can’t wait to make them.
Claudia Krusch says
Wow, these look sooo amazing! I’ll have to try your recipe out!!
Janeane Davis says
This looks like such a diginified and sophisticated meal item. I would like to try it at our house.
Dawn McAlexander says
Those look both lovely and tasty. It’s an interesting recipe too. I can’t say that I have heard of it before, but I definitely want to try it.
Cathi Crismon says
Very clever recipe! I’m impressed although we are a vegan household. But I’m here to tell you… my grandkids would love these!!
Lisa Favre says
My husband and I adore arancinis! The fact that there are eggs on these make them 10x better – definitely something worth trying!
Kristin says
I have never seen these but they look so delicious. I have got to try this recipe!!!
Jeanette says
These look absolutely delicious. When it comes to anything Italian, I’m a big fan. My husband lived in Italy for 4 years, so we are often cooking Italian food. I’m going to have to give this a try and see what he thinks!
Felissa says
Wow these look amazing! I’ll have to make sure that the next time we make risotto we have some leftovers!
Heather @ Kraus House Mom says
I love arancini. These look so good, I want my husband to make them for me right now. I may have to make risotto for dinner tomorrow so he can make me some of these.
Tara Noland says
Enjoy Heather, I hope your wish comes true!
Kathy says
Those look really good! I love how fancy they look as well. I’d love to make them and give them a try.
Tara Noland says
Thank you Kathy!