Prosciutto, Mozzarella, and Apple Stuffed Arancini with Chili-apple Aioli
Arancini filled with crispy prosciutto, melty mozzarella cheese and tart apple. Served with a spicy chili and garlic aioli.
Ingredients
Chili-Apple Aioli
1 cup mayo
½ cup DOLE® Chef-Ready Cuts Diced Apples
2 Tbsp chili oil
2 Tbsp garlic, minced
1 Tbsp salt
Stuffed Arancini
oil as needed
½ lb prosciutto, sliced thin, diced
2 cups risotto
4 cups chicken stock
1 tsp saffron
2 Tbsp salt
1 Tbsp white pepper
2 ea eggs
2 cups Italian breadcrumbs
1 cup DOLE Chef-Ready Cuts Diced Apples
1 cup mozzarella, shredded
Directions
Chili-Apple Aioli
- Add all aioli ingredients to blender and pulse until apples are minced and incorporated. Place in fridge for service.
Stuffed Arancini
- Heat oil to 350 degrees in deep fryer.
- In a non-stick fry pan, cook prosciutto over medium heat until crispy. Remove from pan and place on paper towel to drain excess grease.
- In a medium pot over medium heat cook risotto for 2 minutes or until slightly browned. Then add chicken stock, saffron, salt and pepper, and bring to a boil.
- Reduce heat and stir frequently for 15 minutes or until liquid is dissolved and risotto is al dente. Remove from pan and cool for 10 minutes.
- Place eggs in small bowl and mix well. Place breadcrumbs in bowl and set aside.
- Combine risotto, prosciutto, apples, and mozzarella in a bowl and form into 1-inch balls. Roll balls into egg, then roll in bread crumbs.
- Fry for 3 minutes or until golden brown. Allow to drain for 1 minute on rack.
- Serve warm with aioli for dipping.