Pancetta & Italian Herb Arancini
Creamy Italian risotto stuffed with herby mozzarella, battered in breadcrumbs, then fried until crispy and golden. One of the best Italian appetizers you'll ever make!
Ingredients
Servings: 12-14
- 1 tbsp. Olive Oil
- 4 oz. Pancetta, finely chopped
- 1 Yellow Onion, finely chopped
- 4 Garlic Cloves, minced
- 1 cup Chardonnay, or a dry white wine
- 2 cups Risotto, uncooked
- 5 cups Chicken Broth, or 4 cups broth and 1 cup water
- 1 tsp. Fine Sea Salt
- ¼ cup Fresh Basil, chopped
- 6 oz (1 ½ cups) Organic Valley Italian Herb Shredded Mozzarella
- 3 large Eggs, beaten
- 1 cup All Purpose Flour
- 2 cups Panko Breadcrumbs
- Neutral Oil, for frying
Instructions
- In a large pot over medium high heat, add the olive oil, pancetta, onions, and garlic. Sauté until pancetta is crispy and onions are almost caramelized, about 6-8 minutes.
- Add the white wine and risotto. Stir to combine, then cook until the wine has been absorbed by the risotto, about 2-3 minutes.
- Add the broth and cover to simmer on LOW heat for 15-20 minutes, until risotto is cooked.
- Stir in the freshly chopped basil, then transfer to a roasting pan to spread out evenly. Cover and let chill in the fridge at least 2 hours to overnight.
- Slice into 12-14 equal squares.
- Using the palm of your hands, place a tablespoon of the shredded mozzarella into the center of each square. Press the edges together to tightly seal in the cheese and shape into a ball-like shape.
- Set aside in the freezer while you prep the frying oil and battering station.
- Heat up the frying oil to 350F.
- Set up a battering station with three bowls. Add the flour to the first bowl, the beaten eggs to the second, and the breadcrumbs to the third.
- Dredge each risotto ball in the flour, then coat in the beaten eggs, then dredge in the breadcrumbs.
- Working in batches of 3-4 arancini, fry until deeply golden, about 4-5 minutes.
- (Optional) Place in the oven on a baking pan at 400F for 5-10 minutes to ensure the cheese is melted inside. To keep warm, keep the oven at 325F for up to 20 minutes.
- Enjoy warm with parmesan cheese and flaky sea salt garnished on top!
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