Balsamic Mushroom Arancini with Aged Balsamic Parmesan Crema & Crispy Prosciutto

Crispy risotto balls stuffed with mozzarella and prosciutto, served with a silky balsamic parmesan crema and a crunchy-sweet prosciutto crumble. A masterclass in transforming leftovers.

Why You'll Love Balsamic Mushroom Arancini with Aged Balsamic Parmesan Crema & Crispy Prosciutto

The risotto gets mixed with grated Parmesan and egg, then stuffed with mozzarella and chopped crispy prosciutto before a triple dredge in flour, egg, and breadcrumbs. The balsamic reduces on its own before the cream, butter, and Parmesan go in for the crema, and the crumbled prosciutto garnish gets tossed with honey and more balsamic.

Tips and Tricks

Use chilled risotto: Cold risotto is easier to shape and firms up beautifully during frying.

Double dredge for extra crunch: For an ultra-crispy shell, do a second egg and breadcrumb coating before chilling.

Keep the crema warm: A gentle double boiler will keep your balsamic parmesan sauce silky until plating time.

Variations

Option 1: Sub in truffle risotto or wild mushroom risotto for added earthiness.

Option 2: Use smoked mozzarella or fontina for a different melt and flavor profile.

Option 3: Skip the prosciutto for a vegetarian-friendly version and finish with fried sage leaves instead.

Substitutions

Option 1: No avocado oil? Use vegetable or grapeseed oil for frying.

Option 2: Panko breadcrumbs can be swapped with finely ground homemade breadcrumbs for a softer crust.

Option 3: No Bona Furtuna? Use another aged balsamic but reduce it slightly longer for depth.

Best served with

• Sparkling Lambrusco or chilled Chianti
• Bitter greens with lemon vinaigrette
• Roasted garlic aioli or lemony pesto
• Marinated olives and crusty bread

How to Store Leftovers

• Store any leftover arancini in an airtight container in the fridge for up to 3 days. Reheat in a 375°F oven or air fryer for 8-10 minutes to bring back their crispness. You can also freeze uncooked arancini balls-just thaw slightly before frying or baking as directed.

Common Questions

Balsamic Mushroom Arancini with Aged Balsamic Parmesan Crema & Crispy Prosciutto

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Crispy risotto balls stuffed with mozzarella and prosciutto, served with a silky balsamic parmesan crema and a crunchy-sweet prosciutto crumble. A masterclass in transforming leftovers.

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Prep Time 45 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr 15 minutes mins

Servings: 4

Course: Appetizer, Main Course

Cuisine: Californian, Italian

Calories: 1424

Ingredients Equipment Method Nutrition Notes

Ingredients

  

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For the Arancini

• 2 cups leftover Bona Furtuna Aged Balsamic Mushroom Risotto chilled
• ½ cup Parmigiano Reggiano finely grated
• 1 egg lightly beaten
• ½ cup mozzarella cut into small cubes
• 4 slices prosciutto 2 for stuffing, 2 for crispy garnish
• ½ cup all-purpose flour
• 2 eggs beaten (for coating)
• 1½ cups fine breadcrumbs Panko or Italian-style
• Avocado oil as needed for frying
• Salt to taste
• 1 tablespoon parsley finely chopped

For the Balsamic Parmesan Crema

• ½ cup heavy cream
• ¼ cup Bona Furtuna Aged Balsamic
• ¼ cup Parmigiano Reggiano finely grated
• 1 tablespoon unsalted butter
• 1 teaspoon honey
• ½ teaspoon black pepper
• Salt to taste

For the Garnish

• 2 tablespoon crispy prosciutto crumbled
• Drizzle of honey
• Drizzle of Bona Furtuna Aged Balsamic

Equipment

• Deep sauté pan or Dutch oven
• Baking Sheet
• Small saucepan

Method

 

Prepare the Prosciutto

1. Preheat oven to 350°F (175°C).
2. Lay all 4 prosciutto slices on a baking sheet and bake for 10-12 minutes, until crisp.
3. Let cool. Crumble 2 slices for garnish and finely chop the remaining 2 for stuffing.

Make the Arancini

1. In a bowl, mix chilled risotto, grated Parmesan, and 1 beaten egg until combined.
2. Take a small handful of risotto, flatten it slightly, and place a cube of mozzarella and some chopped prosciutto in the center.
3. Roll into a compact ball.

Set up dredging station:

1. Bowl 1: Flour
2. Bowl 2: Beaten eggs
3. Bowl 3: Breadcrumbs
4. Roll each arancini in flour, then egg, then breadcrumbs.
5. Repeat and place on a tray. Chill for 20 minutes.

Make the Balsamic Parmesan Crema

1. In a small saucepan, simmer balsamic until slightly thickened (3-4 minutes).
2. Add cream and butter. Whisk until smooth.
3. Lower heat and whisk in Parmesan gradually.
4. Add honey, black pepper, and salt to taste. Simmer 2 more minutes.
5. Keep warm.

Make the Garnish

1. In a small bowl, combine crumbled crispy prosciutto, a drizzle of honey, and a drizzle of Bona Furtuna Aged Balsamic. Set aside.

Fry the Arancini

1. Heat 2 inches of avocado oil to 350°F (175°C).
2. Fry arancini in batches for 3-4 minutes per side, until golden and crisp.
3. Transfer to a paper towel-lined plate. Season with salt.

To Plate

1. Spoon small dots of balsamic crema onto the plate.
2. Set an arancini ball on each dot to secure.
3. Top with shaved Parmesan, chopped parsley, and the prosciutto-honey-balsamic crumble.

Nutrition

Calories: 1424kcalCarbohydrates: 64gProtein: 60gFat: 103gSaturated Fat: 60gPolyunsaturated Fat: 6gMonounsaturated Fat: 29gTrans Fat: 1gCholesterol: 437mgSodium: 3072mgPotassium: 468mgFiber: 2gSugar: 12gVitamin A: 3618IUVitamin C: 6mgCalcium: 1408mgIron: 5mg

Notes

Storage: best fresh and crispy, right after frying while the outside is still crunchy. Leftovers keep in the fridge for up to 3 days, reheat in a hot oven or air fryer to bring the crunch back, the microwave will turn them soggy. The balsamic crema keeps separately in the fridge for up to 4 days, warm gently before serving.

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