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Three breaded and fried arancini balls on a white plate, topped with grated cheese and herbs, drizzled with dark balsamic glaze in decorative lines.

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
Cook Time 30 minutes
Total Time 1 hour 15 minutes
Servings: 4
Course: Appetizer, Main Course
Cuisine: Californian, Italian
Calories: 1424
Ingredients Equipment Method Nutrition Notes

Ingredients
  

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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