Sundried Tomato and Crispy Ham Arancini

1 hour
Capable Cooks
20 people

What you’ll need

·         200g Leftover Three Aussie Farmers Leg Ham or Shoulder Ham

·         4 cups chicken stock

·         40 g butter

·         1 onion, finely chopped

·         2 garlic cloves, minced

·         1 cup Arborio rice

·         1 cup white wine

·         100g sundried tomatoes, finely chopped

·         ½ cup parmesan

·         ½ cup plain flour

·         2 eggs, whisked

·         2 Tbsp. milk

·         1 cup panko crumbs

 

 

 

 

How to make it

1.       Bring stock to a simmer in a medium saucepan oven high heat. Reduce heat to low and hold at simmer.

2.       Melt butter in medium frypan over medium heat. Cook onion and garlic until soft. Add rice and cook for 2 mins (until grains appear glassy or translucent). Add wine and cook until absorbed.

3.       Add ½ cup of stock and stir until completely absorbed. Continue adding ½ cupful of stock, stirring after each addition until liquid is absorbed.

4.       Meanwhile, in a small frypan over medium heat, cook ham until crispy.

5.       Stir through tomatoes, ham and parmesan. Place in bowl and allow to cool. Combine milk and egg and place in bowl.

6.       Roll one tablespoon of risotto mixture into a bowl. Cover with flour, dip into milk & egg mix and cover with panko crumbs.

7.       Deep fry for 1 min or until golden brown. Repeat.

8.       Serve with dipping sauce and enjoy!

3Aussie-LegHam.png

·         200g Leftover Three Aussie Farmers Leg Ham or Shoulder Ham

·         4 cups chicken stock

·         40 g butter

·         1 onion, finely chopped

·         2 garlic cloves, minced

·         1 cup Arborio rice

·         1 cup white wine

·         100g sundried tomatoes, finely chopped

·         ½ cup parmesan

·         ½ cup plain flour

·         2 eggs, whisked

·         2 Tbsp. milk

·         1 cup panko crumbs

 

 

 

 

1.       Bring stock to a simmer in a medium saucepan oven high heat. Reduce heat to low and hold at simmer.

2.       Melt butter in medium frypan over medium heat. Cook onion and garlic until soft. Add rice and cook for 2 mins (until grains appear glassy or translucent). Add wine and cook until absorbed.

3.       Add ½ cup of stock and stir until completely absorbed. Continue adding ½ cupful of stock, stirring after each addition until liquid is absorbed.

4.       Meanwhile, in a small frypan over medium heat, cook ham until crispy.

5.       Stir through tomatoes, ham and parmesan. Place in bowl and allow to cool. Combine milk and egg and place in bowl.

6.       Roll one tablespoon of risotto mixture into a bowl. Cover with flour, dip into milk & egg mix and cover with panko crumbs.

7.       Deep fry for 1 min or until golden brown. Repeat.

8.       Serve with dipping sauce and enjoy!

3Aussie-LegHam.png

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