Description
These tiny bacon arancini are crispy on the outside and creamy on the inside, served with a tangy tonnato sauce that perfectly complements the savory flavors.
Ingredients
Units
Scale
- 1 cup (240 ml) risotto rice (Carnaroli or Arborio)
- 2 tbsp (30 ml) olive oil
- 1 rasher of derinded diced bacon
- 1 small onion, diced
- 1 clove garlic, minced (optional)
- 750 ml (24 1/2 oz) chicken stock
- 1/4 cup (60 ml) grated Parmesan cheese
- Salt and pepper to taste
- 1 cup (240 ml) all-purpose flour
- 2 eggs, beaten
- 1 cup (240 ml) breadcrumbs
- Vegetable oil for frying
- 1/2 cup (120 ml) mayonnaise
- 1 tbsp capers, rinsed
- 1 anchovy fillet
- 1 tbsp (15 ml) lemon juice
- 1 tbsp (15 ml) olive oil (for sauce)
Instructions
- Heat 2 tbsp of olive oil in a medium pot over low heat. Add the diced onion, bacon, and garlic, and sweat until the onion is soft and translucent, about 5 minutes, without browning.
- Add the risotto rice and stir to coat in the oil. Gradually add the hot chicken stock, one ladle at a time, stirring continuously and allowing the stock to be absorbed before adding more. Continue until the rice is al dente, about 18-20 minutes.
- Stir in the grated Parmesan cheese and season with salt and pepper to taste. Spread the risotto on a tray to cool completely.
- Once cooled, roll the risotto into small balls, about the size of a golf ball.
- Set up a breading station with three bowls: one with flour, one with beaten eggs, and one with breadcrumbs. Roll each risotto ball in flour, then dip in egg, and finally coat with breadcrumbs.
- Heat vegetable oil in a deep pan to 350°F (175°C). Fry the risotto balls in batches until golden brown and crispy, about 3-4 minutes per batch. Drain on paper towels.
- For the tonnato sauce, blend mayonnaise, capers, anchovy fillet, lemon juice, and 1 tbsp olive oil until smooth. Serve the arancini warm or at room temperature with the sauce on the side.
Notes
- You can prepare the risotto balls a day or two in advance and store them uncooked in the fridge.
- Fry them just before serving or an hour ahead to serve warm or at room temperature.
- The tonnato sauce can be made a day ahead and stored in the fridge.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Cuisine: Italian
Nutrition
- Serving Size: 1 arancini ball
- Calories: 250
- Sugar: 1
- Sodium: 350
- Fat: 12
- Carbohydrates: 30
- Fiber: 1
- Protein: 7
- Cholesterol: 40