Carbonara Arancini

Carbonara arancini are a creative variation in which the risotto for arancini is flavored with the typical ingredients of carbonara. Here is the recipe to make carbonara arancini:

Ingredients

• 300g risotto rice (such as Arborio or Carnaroli)
• 100g guanciale
• 80g grated Pecorino Romano
• 3 eggs
• 1 small white onion
• Vegetable stock as needed
• Extra virgin olive oil
• Salt and black pepper as needed
• Breadcrumbs as needed
• Oil for frying

Preparation

1. Start by preparing a plain risotto. Finely chop the onion and sauté it in a pot with a drizzle of extra virgin olive oil. Add the rice and toast it lightly until it becomes translucent.

2. Continue by adding the hot vegetable stock a little at a time, and cook the risotto, stirring occasionally.

3. When the rice is al dente, turn off the heat and add a generous grating of Pecorino Romano and a pinch of black pepper. Let the risotto rest until it cools completely.

4. Meanwhile, cut the guanciale into small cubes and fry them in a pan until crispy. Drain the guanciale on paper towels to remove excess fat.

5. In a bowl, lightly beat the eggs with a pinch of salt.

6. Take the cold risotto, form balls with your hands, flatten them slightly, and place some crispy guanciale and some grated Pecorino in the center. Close the arancino to form a sphere.

7. Dip the arancini first in the beaten egg and then in the breadcrumbs, pressing the coating to adhere well.

8. Fry the arancini in plenty of hot oil until golden and crispy. Drain them and place on paper towels to remove excess oil.

9. Serve the carbonara arancini hot and crispy.

Trivia

Arancini are a Sicilian specialty, while carbonara is a typical dish of Roman cuisine.