Ham and Rice Balls (Arancini)

Serves: 
16

These golden brown and crisp ham and rice balls have a nice cheese surprise in the middle. Serve these delicious appetizers with roasted tomato sauce for dipping.

Ingredients

1⁄4 cup Parmesan cheese
8 cups prepared plain risotto
1⁄4 lb. Black Forest ham, finely diced
1⁄4 lb. Fontina, 1⁄2-in. dice
3 eggs
1⁄2 cup flour
1 1⁄2 cups dried bread crumbs
Vegetable oil, for frying
Roasted tomato sauce, for dipping

Steps

1. In a large pot, add Parmesan cheese to prepared risotto while still hot. Adjust seasoning, stir in ham and mix well. Set aside to cool completely.

2. Wet hands and divide rice evenly to form 2-in. balls.

3. Push Fontina cube into center of ball and reshape, sealing in cheese. Repeat until 16 balls are formed.

4. In a small bowl, whisk eggs. Roll balls in flour, dip in eggs, then roll in bread crumbs. Refrigerate at least 30 min.

5. In a heavy frying pan, heat oil to 350° F. Add rice balls and cook 3-4 min. until golden brown and heated through completely. Remove with slotted spoon and drain on paper towel. Serve with roasted tomato sauce for dipping.

More From FoodService Director

Industry News & Opinion

After shutting down 265 schools due to ongoing wildfires, the Los Angeles Unified School District kept three schools open on Friday and Saturday to provide meals for students and their families, the Los Angeles Times reports.

At one of the schools, employees and volunteers handed out around 100 meals on Friday and 270 meals on Saturday. The meals included items such as dragonfruit punch, raisins, bananas, sunflower kernels, whole-grain cinnamon graham crackers, sunflower seed butter and fat-free chocolate milk.

Around 80% of students in the district come from low-income...

Sponsored Content
Breakfast chili

From Bush’s Best®.

While decadent plates of French toast and pancakes stacked high will always be breakfast favorites, it’s undeniable that savory breakfast items are on the rise in many foodservice operations. Menu items such as avocado toast and omelets aren’t new, of course, but consumers’ preferences for better-for-you food choices, along with their desire for global flavors, are driving this trend.

According to a recent Technomic Breakfast report, consumer demand for vegetarian ingredients has led to an increase of ingredients like soy, tofu, beans, lentils, seeds,...

Industry News & Opinion

Industry veteran Joseph Fassler, 75, passed away on Dec. 1 after fighting cancer.

Dedicating over 50 years to foodservice, Fassler was the former president and CEO of Phoenix-based Restaura Inc., as well as a former chair of the National Restaurant Association and its Educational Foundation . In addition, he served on the advisory board for Northern Arizona University’s School of Hotel and Restaurant Management, and on the board of Oklahoma State University’s College of Human Environmental Sciences.

Fassler was given numerous awards throughout his career, including IFMA’s...

Industry News & Opinion

New York’s Department of Labor is seeking to overhaul the pay rules for foodservice employees and other workers whose job schedules might be tweaked at the last minute.

The proposals are a twist on the predictable-schedule laws that have been cropping up across the country. New York’s suggested rule changes look to protect call-in employees, or staff members who essentially are on standby to come into work if a shift is particularly busy. Although that setup is more of a convention in retailing, many restaurants also use that model, particularly during holiday seasons or on busy...

FSD Resources