Carbonara arancini
- Helena Busiakiewicz
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Serves 18 - 20
More effort
Prep: 1 hr and 30 mins
Cook: 1 hr
plus overnight chilling
A star rating of 4.5 out of 5.2 ratingsRate
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Make these moreish arancini for a party. Once they’re breadcrumbed, they can be popped in the freezer – on party day, you can simply fry straight from frozen
Freezable
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Ingredients
Nutrition
Units:
MetricUS
-
2 tbsp olive oil
-
170g guanciale or smoked pancetta
cut into small cubes
-
1 onion
finely chopped
-
3 garlic cloves
grated
-
1 tsp coarsely ground black pepper
-
350g carnaroli risotto rice
-
150ml white wine
-
1.2 litres hot chicken stock
-
150g parmesan
-
240g mozzarella ball
chopped into small cubes
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150g plain flour
-
3 eggs
beaten
-
150g panko breadcrumbs
-
1.5 litres vegetable oil
for frying
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Nutrition: Per serving (20)
- kcal277
- fat13g
- saturates4g
- carbs26g
- sugars1g
- fibre1g
- protein12g
- salt1.01g
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Method
-
step 1
Heat the oil in a wide, deep frying pan over a low heat and fry the guanciale or pancetta for 5-6 mins until crisp and golden. Remove to a bowl using a slotted spoon.
-
step 2
Turn the heat up to medium and cook the onion for 15 mins until completely softened. Add the garlic and cook for another 2-3 mins, then sprinkle in the black pepper, stirring well. Pour in the rice and toast in the onion and garlic mixture for 4-5 mins, stirring often.
-
step 3
Pour in the wine and let it bubble away completely, then slowly start adding the chicken stock, a ladleful at a time, stirring continuously. Wait until all the stock has been absorbed before adding the next ladleful. Once all the stock has been added, cook the risotto for 5-10 mins more until the rice is tender. Stir in the parmesan and guanciale and season well with salt and pepper. Leave to cool completely, then transfer to a lidded container and chill overnight.
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step 4
Scoop the cold risotto into 18 equal balls, slightly larger than a golf ball. Working with one at a time, flatten a risotto ball in your hand and put a piece of mozzarella in the centre. Form into a rough ball again to enclose the cheese, then roll to neaten and seal. Repeat with the rest of the risotto balls.
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step 5
Put the flour, egg and panko breadcrumbs in three separate, shallow bowls. Dip each stuffed risotto ball into the flour, followed by the egg and breadcrumbs until coated. Transfer to a tray and set aside. At this stage, the arancini can be frozen for up to three months. Freeze on the tray until solid, then transfer to freezerproof food bags.
-
step 6
Half-fill a large, heavy-based saucepan with vegetable oil and heat over medium-low until it reads 170C on a cooking thermometer, or until a piece of bread turns golden brown in the oil within 45 seconds. Lower the arancini into the oil and fry in batches for 5-6 mins, or until golden brown and melted in the centre (you may need to add another minute if frying from frozen). Set aside on a tray lined with kitchen paper, and season with sea salt. Serve warm. (If needed, they can be reheated in a low oven.)
Recipe from Good Food magazine, December 2024
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A star rating of 4.5 out of 5.2 ratings
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