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.

Total Time:
35 min

Servings:
10

Ingredients

1 cup mayo

½ cup DOLE® Chef-Ready Cuts Diced Apples

2 Tbsp chili oil

2 Tbsp garlic, minced

1 Tbsp salt

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

Add all aioli ingredients to blender and pulse until apples are minced and incorporated. Place in fridge for service.

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.