Pancetta & Italian Herb Arancini

Servings: 12-14

• 1 tbsp. Olive Oil
• 4 oz. Pancetta, finely chopped
• 1 Yellow Onion, finely chopped
• 4 Garlic Cloves, minced
• 1 cup Chardonnay, or a dry white wine
• 2 cups Risotto, uncooked
• 5 cups Chicken Broth, or 4 cups broth and 1 cup water
• 1 tsp. Fine Sea Salt
• ¼ cup Fresh Basil, chopped
• 6 oz (1 ½ cups) Organic Valley Italian Herb Shredded Mozzarella
• 3 large Eggs, beaten
• 1 cup All Purpose Flour
• 2 cups Panko Breadcrumbs
• Neutral Oil, for frying

1. In a large pot over medium high heat, add the olive oil, pancetta, onions, and garlic. Sauté until pancetta is crispy and onions are almost caramelized, about 6-8 minutes.
2. Add the white wine and risotto. Stir to combine, then cook until the wine has been absorbed by the risotto, about 2-3 minutes.
3. Add the broth and cover to simmer on LOW heat for 15-20 minutes, until risotto is cooked.
4. Stir in the freshly chopped basil, then transfer to a roasting pan to spread out evenly. Cover and let chill in the fridge at least 2 hours to overnight.
5. Slice into 12-14 equal squares.
6. Using the palm of your hands, place a tablespoon of the shredded mozzarella into the center of each square. Press the edges together to tightly seal in the cheese and shape into a ball-like shape.
7. Set aside in the freezer while you prep the frying oil and battering station.
8. Heat up the frying oil to 350F.
9. Set up a battering station with three bowls. Add the flour to the first bowl, the beaten eggs to the second, and the breadcrumbs to the third.
10. Dredge each risotto ball in the flour, then coat in the beaten eggs, then dredge in the breadcrumbs.
11. Working in batches of 3-4 arancini, fry until deeply golden, about 4-5 minutes.
12. (Optional) Place in the oven on a baking pan at 400F for 5-10 minutes to ensure the cheese is melted inside. To keep warm, keep the oven at 325F for up to 20 minutes.
13. Enjoy warm with parmesan cheese and flaky sea salt garnished on top!