Prosciutto di San Daniele Arancini with Mushroom & Grana Padano

Arancini are brilliant as an appetizer or party snack — these Mushroom and Grana Padano Arancini stuffed with Prosciutto di San Daniele combine creamy Grana Padano and delicate Prosciutto di San Daniele for irresistible risotto balls.

Risotto used to seem bland to me until I learned how to make it properly. Slowly cooked, stirred with care and enjoyed with a glass of wine, risotto becomes rich and comforting. You can dress it with spring vegetables, flaked fish or plenty of herbs, or keep it simple and elegant: a mushroom risotto finished with grated Grana Padano and a squeeze of lemon is a perfect example.

I almost always make more rice than I need and hate wasting leftovers. That’s where arancini — fried risotto balls — come in. Leftover risotto is transformed into crisp, golden bites that often taste even better than the original dish.

You can prepare the arancini in advance and fry them just before serving, or fry them ahead and reheat in the oven. I like to stuff each ball with a folded piece of Prosciutto di San Daniele — its subtle, cured-salt flavor makes each mouthful even more addictive.

Both Grana Padano and Prosciutto di San Daniele carry PDO (Protected Designation of Origin) status, which guarantees their production methods and regional origins. That protection helps ensure consistent quality and authenticity.

The PDO mark indicates the product’s verified origin and traditional processing, giving you confidence in its quality.

Serve these arancini with a large green salad and extra slices of Prosciutto di San Daniele for a relaxed dinner, or offer them with an additional sprinkle of grated Grana Padano as finger food at a party.

More Italian Inspired Recipes

If you want more ideas, try classic Italian dishes like lasagne, spaghetti bolognese, tomato risotto, Tuscan chicken, spaghetti and meatballs, homemade pasta, chicken parmesan or a creamy chicken alfredo bake. For something sweet, chewy amaretti cookies are a lovely finish.

The Mushroom and Grana Padano Arancini Stuffed with Prosciutto di San Daniele Recipe:

Mushroom and Grana Padano Arancini Stuffed with Prosciutto di San Daniele

Arancini make a great appetizer or party food — made with creamy Grana Padano and stuffed with Prosciutto di San Daniele.

Prep Time: 30 mins | Cook Time: 30 mins | Total Time: 1 hr

Servings: 16 (about 16–18 arancini) | Course: Appetizer | Cuisine: Italian

Ingredients

For the risotto (or use at least 4 cups leftover risotto):

2 tbsp olive oil
1 large brown onion, peeled and finely chopped
4 chestnut mushrooms, finely chopped
2 garlic cloves, peeled and crushed
300 g (1 1/2 cups) Arborio rice
150 ml (about 2/3 cup) white wine (optional — replace with stock if preferred)
480 ml (2 cups) vegetable stock
3 tbsp double (full-fat) cream
50 g (1/2 cup) Grana Padano, grated
Juice of half a lemon
Good pinch of salt and black pepper

Remaining arancini ingredients:

2 eggs, beaten
100 g (about 2 cups) panko breadcrumbs
120 g (1 cup) plain (all-purpose) flour, mixed with a pinch of salt and pepper
3 slices Prosciutto di San Daniele, each cut into 6 pieces
Vegetable oil for deep frying

Instructions

Heat the oil in a large pan and cook the onion for about 5 minutes until it begins to soften. Add the mushrooms and garlic, stir and cook for another minute.
Add the rice and stir to coat with oil. Pour in the wine and stir until almost absorbed. Add the stock a ladle at a time, stirring regularly and waiting until each ladle is nearly absorbed before adding the next. Continue for about 15–20 minutes. The rice should be tender with a slight bite. If needed, add a little hot water. When cooked, stir in the cream, grated Grana Padano, lemon juice and seasoning. Turn off the heat, let the risotto cool, then cover and chill for at least 30 minutes (or up to 2–3 days).
When ready to form the arancini, set out three large plates with flour (seasoned), beaten eggs and panko breadcrumbs.
Take a heaped tablespoon of chilled risotto, flatten it in your hand, place a folded piece of Prosciutto di San Daniele in the center and wrap the rice around it, forming a ball. Repeat until all the risotto is used.
Fill a large heavy-based pan with vegetable oil to about one-third full — enough to fully submerge the arancini — and heat to frying temperature.
Coat each ball in flour, dip in beaten egg, then roll in panko breadcrumbs. Shake off excess.
Test the oil by dropping in a few breadcrumb crumbs; if they sizzle and rise immediately, the oil is ready. Reduce heat to medium-high and fry 4–6 arancini at a time until golden, about 2 minutes. Remove with a slotted spoon and drain on a wire rack set over paper towel. Repeat until all are cooked.
Serve warm with a green salad, extra slices of Prosciutto di San Daniele and a generous sprinkle of grated Grana Padano.

Notes

Nutritional information is approximate. The recipe yields about 16 arancini; per-arancini values are estimates.

Nutrition (per arancini, approx.)

These arancini are a great way to elevate leftover risotto into something shareable and celebratory — crunchy on the outside, creamy and flavorful inside thanks to Grana Padano and Prosciutto di San Daniele.