Arancini di Riso with Pancetta

Directions

Set up three shallow pans for coating rice balls: one with 1 cup of breadcrumbs, one with flour, and one with 2 eggs, beaten. Set aside.

---

Cook pancetta in a large, deep pan until crisp and browned.

---

Remove with a slotted spoon and leave any grease in the pan.

---

In a large bowl, toss rice with pancetta, two eggs, basil, 1/2 cup of breadcrumbs, Parmesan, and salt and pepper to taste. Set aside.

---

Add about an inch or two of oil to the pancetta pan and heat over medium high while you prepare the rice balls.

---

Using a large muffin scoop, scoop out rice mixture, press a cube of mozzarella inside and top with enough rice to cover.

---

Release the scoop into your hand and press firmly into a ball.

---

Dredge in flour, then egg, then breadcrumbs. Repeat.

---

Heat oven to 350 degrees.

---

Once your oil is ready (either it has reached 350 degrees or a wooden spoon handle dipped in the oil creates bubbles), drop balls a few at a time into hot oil.

---

Once golden (about 3 minutes) turn to cook the other side.

---

Remove from oil with a slotted spoon and set on paper towels.

---

Once all of the arancini is fried, place them on a baking sheet.

---

Warm them in the preheated oven for 5 minutes.

---

Serve with your choice of tomato sauce.

---