Prosciutto And Pine Nut Arancini

• 6 cups vegetable stock, warmed
• 2 tbsp olive oil
• 1 None onion, finely chopped
• 1 clove garlic, minced
• 6 slices prosciutto, chopped
• 1/2 cup pine nuts
• 7 oz Arborio rice
• 3.5 oz frozen peas
• 1/3 cup chopped fresh parsley leaves
• 1/4 cup grated Parmesan cheese
• 9 oz mozzarella, cut into 1/3 inch cubes
• 1/2 cup all-purpose flour
• 2 None medium eggs, lightly beaten
• 1 1/2 cups dried breadcrumbs
• None None vegetable oil, for deep-frying
• None None lemon mayonnaise, to serve

1. Heat olive oil in a large saucepan over medium heat. Saute onion and garlic for 2-3 mins, until tender. Add prosciutto and pine nuts. Cook, stirring, for 2-3 mins. Increase heat to high and add rice. Stir for 1-2 mins, until rice is well coated. Add hot stock, 1 cup at a time, stirring continuously, for 20 mins, until all liquid is absorbed and rice is tender.
2. Add peas, parsley and Parmesan. Season. Spread risotto over a baking tray, cover and set aside to cool completely.
3. Line a separate baking tray with parchment paper. Shape risotto into 12 small balls, inserting a piece of mozzarella into the center of each. Roll in flour, dip in egg then coat in breadcrumbs. Place on prepared tray and chill for 15 mins.
4. Heat oil in a deep saucepan to 350u0b0F. Deep-fry risotto balls, in batches, for 2-3 mins, until golden brown. Serve with lemon mayonnaise.

vegetable stock, olive oil, onion, clove garlic, pine nuts, rice, frozen peas, parsley, parmesan cheese, mozzarella, allpurpose, eggs, breadcrumbs, vegetable oil, lemon mayonnaise

Taken from recipes-plus.com/api/v2.0/recipes/35210 (may not work)