Risotto is one of those recipes I’ve come to love over the years. I used to think it was a bit bland, but at that point I guess I’d never had really good risotto. Risotto made slowly, with love, and a glass of wine in hand. You can do so much with it, adding spring vegetables, flaked salmon, piles of herbs. Or you can keep it elegant and simple - a mushroom risotto, finished off perfectly with a handful of grated Grana Padano and a squeeze of lemon. I always overestimate how much rice I need, and I hate throwing leftovers away, so arancini (or risotto balls) makes the perfect next-day meal, that can taste even better than the original meal itself!
You can make the arancini balls ahead and fry them before serving. Or if you want to go a stage further when prepping, you can fry them, then reheat in the oven later. I stuffed my arancini with Prosciutto di San Daniele, which adds a delicate meaty saltiness - making them very moreish indeed. Did you know, Grana Padano and Prosciutto di San Daniele both hold PDO (Protected Designation of Origin) status? Which means they’re protected from being copied, due to their origin and unique processing techniques. Having this logo: means you can be assured of the quality of the product.
Serve them with a big green salad and some Prosciutto di San Daniele on the side for dinner, or with an extra sprinkling of Grana Padano as a party food or appetiser. Click here for more info on Grana Padano. Click here for more info on Prosciutto di San Daniele.
The Mushroom and Grana Padano Arancini Stuffed with Prosciutto di San Daniele Recipe:
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