1 Cup uncooked Arborio Rice (cook according to package directions)
1/4 Cup Pesto
4 Slices of Prosciutto
40 Bel Gioioso Fresh Mozzarella Pearls ( If you cant find these, cut fresh Mozzarella into 20 small 1″x1″ chunks)
Oil for deep frying
Dredging Station – Flour, 2 eggs + 1/4 milk, Breadcrumbs
Cook rice & cool ahead of time, store up to 2 days.
Mix Pesto into rice.
Cut each piece of Prosciutto into 3 long strips and then half the strips. (You should have 24 1″x3″ strips)
Roll up 2 pearls or 1 chunk of mozzarella in each strip.
Scoop about 2 heaping tablespoons of rice into moistened hand and place wrap in center and seal into smooth ball.
Continue until all rice is used, about 20 Arancini.
Place in fridge for 1/2 hour or so to retain shape
Setup dredging station
Roll each ball in flour, dip in egg mixture and finish in breadcrumbs.
Deep fry at 350 until Golden Brown 5-7 Minutes