Description
Crispy risotto balls filled with a creamy carbonara mixture. A fun twist on a Sicilian classic!
Ingredients
Units
Scale
- 2 cups (473 ml) cooked white rice
- 1/2 lbs (227 g) ricotta cheese
- 3/4 lbs (340 g) mozzarella cheese, shredded
- 2 large eggs
- 1 cups (237 ml) grated Pecorino Romano cheese
- 2 tbsp fresh parsley, chopped
- 4 ounces (113 g) pancetta, cubed
- 1 1/2 cups (355 ml) all-purpose flour
- 4 large eggs, beaten
- 2 cups (473 ml) Italian seasoned breadcrumbs
- Salt and pepper
- Oil for frying
Instructions
- In a medium bowl, combine rice, ricotta, mozzarella, eggs, pecorino, parsley, and pancetta. Stir until well incorporated. Season with salt and pepper. Refrigerate for approximately one hour, or until the mixture begins to stiffen.
- Using a spoon, scoop the rice mixture into balls, rolling between your palms to even out the shape.
- Place the rice balls on a cookie sheet lined with parchment paper.
- Place seasoned flour in a shallow pan. In another bowl, whisk the eggs. Prepare a third pan with breadcrumbs.
- Roll the rice balls in flour, then dip in the eggs, and finally roll in breadcrumbs. Refrigerate for up to one day (optional).
- Preheat oil in a deep fat fryer or large pot to 350°F (177°C).
- Fry the rice balls until golden brown. Drain on a towel and serve sprinkled with fresh grated pecorino cheese.
Notes
- For easier handling, chill the arancini mixture for at least 30 minutes before shaping. This prevents them from falling apart during frying.
- If you don’t have pancetta, substitute with bacon or finely diced prosciutto for similar salty, savory flavor.
- Leftover arancini can be stored in the freezer for up to 3 months. Reheat in the oven at 375°F (190°C) for 10-12 minutes until crispy.
- Prep Time: 30 minutes
- Chilling Time: 60 mins
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Italian
Nutrition
- Serving Size: 2 arancini
- Calories: 300
- Sugar: 2
- Sodium: 400
- Fat: 18
- Saturated Fat: 8
- Unsaturated Fat: 8
- Carbohydrates: 30
- Fiber: 2
- Protein: 12
- Cholesterol: 100