In a large pot, heat chicken stock over high heat and bring to a
boil. Pour in rice and reduce heat to just a simmer. Cook
uncovered for fifteen minutes or until al dente. Drain the rice
from the remaining liquid and spread rice out on a cookie
sheet. Allow to cool and then refrigerate overnight.
Pour rice into a large mixing bowl. Add eggs and Parmesan
cheese. Mix until incorporated.
Put a bowl of water next to the large bowl of rice. You will need
this to keep your hands damp.
Press a palm sized patty of rice into your hand. Press to make
an indent in the center. Place a cube of cheese, a sprinkle of
basil and a bit of pancetta in the center. Scoop some more rice
out of the bowl and cover the filling with it. Pack it together like
you are making a snowball.
Place the formed balls on a cookie sheet and prepare your
work station for dredging.
Put the flour in a plate and position as the first step of your
dredging process. Next, place the bowl of lightly beaten eggs
in the second dredging position. The last plate will hold the
bread crumbs.
Roll a rice ball lightly in the flour. Then give it a quick dunk in
the egg wash. Lastly, roll it around in the bread crumbs. Lightly
press the breadcrumbs into the rice ball.
Place coated ball on the cookie sheet and do the same with
the remaining balls.
Prepare for frying.
Heat oil over medium high heat. You will know it's ready when
you place a bit of crumbs in the pot and it sizzles. Cook each
ball for four minutes. They should be uniformly golden brown.
Place cooked balls in a 200º oven to keep them hot while you
finish the frying process.
Serve with your favorite marinara.
Originally Submitted
12/20/2015
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