- Level: Intermediate
- Total: 1 hr 20 min (includes chilling time)
- Active: 55 min
- Yield: 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 345
- Total Fat
- 18 g
- Saturated Fat
- 4 g
- Carbohydrates
- 34 g
- Dietary Fiber
- 0 g
- Sugar
- 0 g
- Protein
- 10 g
- Cholesterol
- 47 mg
- Sodium
- 249 mg
This is literally carbonara risotto stuffed with cheese that is breaded and then deep-fried until golden brown. It’s the perfect use for any form of leftover rice.
- Level: Intermediate
- Total: 1 hr 20 min (includes chilling time)
- Active: 55 min
- Yield: 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 345
- Total Fat
- 18 g
- Saturated Fat
- 4 g
- Carbohydrates
- 34 g
- Dietary Fiber
- 0 g
- Sugar
- 0 g
- Protein
- 10 g
- Cholesterol
- 47 mg
- Sodium
- 249 mg
Ingredients
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Directions
Special equipment:
a deep-fry thermometer- In a medium bowl, add the cooked rice, Parmigiano, whole egg and egg yolk, salt and pepper. Mix well to combine. Divide the mixture into 12 equal portions and place on a sheet tray. Keep a small bowl of water nearby to occasionally moisten your hands, to minimize any fuss and mess while rolling the balls.
- Combine the mozzarella, pecorino, pancetta and heavy cream in a small bowl.
- With clean, moist hands, cup one of the prepared rice portions in one hand; using your pointer finger on the other hand, flatten it slightly while making a small indentation. Place 1 teaspoon of the pancetta mixture in the middle. Gently use the same pointer finger to press the mixture inside the rice ball and close your hand, making a fist, then roll into a ball. Repeat with the remaining portions and place on the sheet tray. Moisten your hands with the water as often as needed for easy rolling.
- Add some salt and pepper to the flour in a wide, shallow bowl. Add the egg whites to another and the breadcrumbs to another. Roll the prepared rice balls, one at a time, first in the flour, then in the egg whites and finally the breadcrumbs. Toss gently to coat the entire ball.
- Place the balls back on the sheet tray, then cover with plastic wrap and chill for 30 minutes. (Alternatively, this can be done the day before.)
- When ready to fry, line a new sheet tray with paper towels and place next to the stove.
- In a Dutch oven or deep frying pan, heat about 2 inches oil to 350 degrees F.
- Use a large slotted spoon or wire skimmer to gently lower 4 balls at a time into the hot oil. (Do not overcrowd the balls.) Fry until a crisp, golden brown, approximately 2 minutes.
- Remove the finished arancini with the wire skimmer or slotted spoon and place on the prepared tray. Sprinkle with salt. Repeat with the remaining rice balls.
- Serve alongside the marinara sauce. Garnish with additional grated Parmesan.
