Appetizer

Crispy Arborio Rice Balls with Taleggio, Prosciutto & Fig Leaf Oil

Name: Crispy Arborio Rice Balls with Taleggio, Prosciutto & Fig Leaf Oil
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 2 servings
Ingredients: 1 cup Arborio rice; 3½ cups warm vegetable or chicken broth; ⅓ cup dry white wine; 1 small shallot, finely minced; 2 tbsp unsalted butter; ½ cup grated Parmigiano-Reggiano; 2 oz Taleggio cheese, cut into 4 small cubes; 4 thin slices prosciutto, torn into small pieces; 3 tbsp extra-virgin olive oil; 1 fresh fig leaf, roughly chopped (or 4–5 dried, rehydrated); ½ tsp fleur de sel; ¼ tsp white pepper; Oil for panfrying (neutral oil like grapeseed)

A sophisticated twist on a classic: creamy Arborio risotto infused with white wine and Parmigiano, formed into warm-fist-sized balls, stuffed with creamy Taleggio and strips of prosciutto, then panfried until the exterior turns shatteringly golden while the interior stays creamy. Served with a drizzle of fig-leaf-infused oil that's both savory and floral.

1039cal 26gprotein 90gcarbs 61gfat 25min prep 20min cook 2serves

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