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Prosciutto + California Fig Stuffed California Short Grain Rice Arancini Recipe

One of the tastiest appetizers just happens to use leftover risotto. This arancini recipe stuffs arborio rice balls with prosciutto, figs, and mozzarella.
Course: Appetizer
Cuisine: Italian
Keyword: arancini recipe, leftover risotto
Servings: 21 arancini (or 5 small plates)

Ingredients

Risotto

  • 4 tablespoons unsalted butter
  • 1/2 fennel bulb , small diced
  • 2 cloves garlic , minced
  • Salt + freshly ground black pepper
  • 1 cup California Short Grain Rice
  • 1/2 cup white wine
  • 4 1/2 cups vegetable stock
  • 1/3 cup freshly grated Parmesan cheese
  • 1/2 tablespoon mascarpone cheese

Port-Infused Figs

  • 4 ounces Orchard Choice or Sun-Maid California Mission Figs , stemmed
  • 5 ounces Orchard Choice or Sun-Maid California Golden Dried Figs , stemmed and halved
  • 1 1/2 cups port wine , enough to cover the figs

Arancini

  • 1/4 ounce thinly sliced prosciutto di Parma
  • 2 ounce ball fresh mozzarella , small diced
  • 1/2 cup all-purpose flour
  • 2 large eggs , lightly beaten
  • 1 cup bread crumbs
  • Oil for deep frying
  • Frisee lettuce (or arugula)
  • Lemon vinaigrette (to dress lettuce if making small plates)

Instructions

Make Risotto

  • Melt butter in a large pot over medium heat. Once melted, add fennel, shallot, and garlic. Cook for five minutes until the shallot is soft but not caramelized. Season with salt and pepper. Add the rice and cook for five minutes, stirring constantly until dry and fragrant. Add the white wine, stirring often until the rice has absorbed most of the liquid. Season the rice again with salt and pepper. Add one cup of hot stock and stir often until the rice has absorbed most of the liquid.
  • Continue adding the stock one cup at a time, until the remainder of the stock has been added, making sure that you are constantly stirring the entire time. At this point, taste the rice for consistency and seasoning. You might need to cook for a scant amount of time longer until the rice is cooked through and the rice might need a little more seasoning. At this time, add Parmesan and Mascarpone.  Refrigerate until cool.

Hydrate Figs in Port and Make the Filling

  • Put port wine in a small pot and season with a pinch of salt. Bring the port to a simmer and allow both varieties of figs to hydrate and cool them separately. In a food processor, pulse Mission Figs, prosciutto, and fresh mozzarella until combined.

Make the Arancini Recipe

  • With your hands, a spoon, or a small ice cream scoop, form balls to a one-inch diameter. Using your thumbs, make an indentation in the center and fill with the mixture. Pinch around the edges to enclose and roll into a ball to reshape each ball.
  • Roll each of the balls in the seasoned all purpose flour until coated. Then roll balls in the beaten egg mixture, and finally in the breadcrumb mixture making sure to coat evenly. Gently tap off any excess. Place the balls in a covered container and freeze for one to two hours.
  • Fry at 325 degrees Fahrenheit until golden brown, cooking for two to three minutes.  Pat fritters of any excess oil and season with salt. Serve on a bed of frisée or arugula with port-hydrated fig halves. Enjoy!

Notes

Recipe by Chef Hari Cameron