Tre Stelle® Mozzarella and Pancetta Stuffed Rice Balls (Arancini)
A classic Sicilian dish of stuffed Arborio rice balls filled with mozzarella and various delicious bids of fillings. Italian comfort food at it’s best.Prep Time:
20 minutes Ready In:
1 hour or less Serves:
Makes 24 – 2” balls
1 pkg | 900 mL chicken or vegetable stock 2 1/2 cups | 550 g Arborio rice 3 eggs, lightly beaten 1 cup | 250 mL Tre Stelle® Parmesan Cheese, grated 2 tbsp | 30 mL fresh basil, cut into fine slivers 1/3 cup | 75 mL pancetta, cut into 1/4” cubes and cooked until crisp 1 Tre Stelle® Mozzarella Ball cut into 24 - 1/2 cubes 3/4 cup | 175 mL flour 2 eggs 1 1/2 cups | 375 mL fine breadcrumbs oil for deep frying
In a large saucepan, heat chicken stock over high heat; bring to a boil. Add rice and reduce heat to a simmer. Cook uncovered for approximately 15 minutes or until rice is al dente. Drain rice and spread rice onto a large cookie sheet to cool. Cover and refrigerate until ready to use. In a large bowl add rice, eggs and Parmesan Cheese; mix with a wooden spoon (or your hands) until incorporated. Press a palm sized patty of rice into your hand. Place a couple of pieces of pancetta, basil and a Mozzarella Cheese cube into the centre. Add a teaspoonful of rice to cover the filling and pack it together to make a firm ball (a bowl of water is helpful to wet your hands as you make these). Balls should be approximately 2” round. Place balls on a cooking sheet as you go. Roll each rice ball into flour, then egg, then breadcrumbs and place on cookie sheet. Cover and refrigerate until ready to cook. Add oil to a heavy saucepan and heat to a temperature of approximately 300ºF (150ºC). Fry rice balls in small batches for approximately 3 minutes or until lightly browned. Place cooked balls in a preheated 200ºF (95ºC) oven to keep them hot while you continue to cook remaining balls. Serve with your favourite marinara sauce or salad greens if desired.