Ingredients
- For the Risotto
- For the Arancini
Instructions
- Melt butter and olive oil in a wide, shallow saucepan over medium heat. Add onion and saute, stirring occasionally, until it begins to soften. Add pancetta and continue sautéing, until the onion is soft but not browned and the pancetta is just starting to caramelize. Add garlic and saute for 2 minutes more Stir in rice and stir to coat with fat from the pan.
- Add one ladle of chicken stock at a time, stirring continuously between each addition, until most of the liquid has been absorbed. About halfway through, add wine along with one of the additions of broth. It will take about 35 minutes total to cook the rice al dente. It will be thick and creamy when it’s done cooking, and the rice will have a chew, without an unappealing “raw” center.
- Remove risotto from heat. Add Parmesan, basil and thyme. Season with pepper as well as salt, if needed, and stir to combine. Cover and let cool thoroughly in the refrigerator.
- Heat oil in a large Dutch oven over medium-high heat. Place the breadcrumbs on a plate, season with salt and pepper and mix to combine. Stir beaten egg into reserved, cooled risotto. Using generously heaped tablespoons, form rice into individual patties, inserting a nugget of mozzarella in the center. Take care to completely enclose the cheese so it doesn’t ooze out. Coat with breadcrumbs, shaking off any excess prior to frying.
- Working in batches, fry arancini until golden flipping halfway through, 3 to 4 minutes per side. Drain on paper towels. Serve warm with marinara sauce.
Gluten Free Tip: To make this an Arborio Rice Gluten Free recipe, use wheat free Italian breadcrumbs.
What is Arancini?
An Italian dish originating in Sicily, Arancini are rice balls stuffed with a variety of different fillings that are greatly inspired by Arab cuisine. You commonly see them filled with a tomato sauce, ragu, or mozzarella, rolled in bread crumbs and then deep-fried. Throughout Italy you can find them being served alongside a marinara sauce for dipping, with a salad or pasta.
What is Pancetta?
Similar to prosciutto and bacon, pancetta is another cured Italian meat made from pork belly. The curing process requires the meat to be treated with salts and spices and then is left to age and takes around three weeks. The meat is rolled into a spiral, creating a recognizable look when cut.
How to Use Pancetta
Create a beautiful antipasto selection for your guests with pancetta, olives, artichokes, crackers and a nice selection of cheeses. Or cube it and toss it in a number of pasta recipes and salads for a savory flavor boost that will elevate your dishes. Pancetta is typically eaten raw, as the curing process has made it safe for raw consumption!
Try making this Mushroom Pancetta Qunioa Pizza Recipe, made with a RiceSelect® Tri-Color Quinoa crust for a delicious meal that will excite your dinner guests.
Choosing the Right Cooking Wine
When choosing a wine, go for something dryer rather than sweeter, as you want the acidity and not the sugar. Though you might be tempted to grab that cheap bottle of Sauvignon Blanc in the back of your fridge, make sure you are cooking with a wine you would happily drink, especially when serving guests.
Wine is perfect for deglazing the pan and adding a complexity to a number of dishes. Red wine is best for stews and marinades, while white wine is delicious with shellfish, like in this Seafood Risotto Recipe.
Try our rice and shrimp salad for a delicious dinner tonight!
Getting Into Couscous
If want to start using couscous in your cooking, check out our website for plenty of useful information including couscous nutrition facts.
