Pesto Arancini stuffed with Prosciutto wrapped Mozzarella Pearls by Jim Furci

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

recipe by Jim Furci
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