Robusto Arancini (Robusto Cheese Risotto Balls)

• 2 cups cooked arborio rice
• 34 lb prosciutto, thinly sliced
• 14 bunch fresh basil, chopped
• 3 teaspoons fresh oregano
• 12 ounces robust cheese, cut into 1/2 inch cubes
• sea salt, pinch
• fresh cracked black pepper
• 5 whole eggs
• 12 cup plain flour
• 2 cups panko breadcrumbs
• 6 ounces robusto cheese, shaved

1. Add shaved robusto, basil, oregano, salt and pepper to the cooked rice.
2. Beat 2 eggs and combine with the rice mixture.
3. Remove portions of rice, and with damp hands, roll into balls.
4. Place a cube of robust cheese wrapped in prosciutto into each ball and reshape.
5. Repeat; chill for 20 minutes.
6. Place the flour in a tray.
7. Beat the remaining eggs and place panko in a tray.
8. Roll each ball in flour, then eggs, then panko to coat.
9. Fry in shallow amount of oil until golden brown.
10. Place on absorbent paper, dust with paprika and serve.

rice, fresh basil, fresh oregano, robust cheese, salt, black pepper, eggs, flour, breadcrumbs, robusto cheese

Taken from www.food.com/recipe/robusto-arancini-robusto-cheese-risotto-balls-472219 (may not work)