March 2, 2014

Today, I check off an item from my cooking bucket list. And I get to indulge…because today is “Fat Sunday” with the Sunday Supper crew! Today was the perfect excuse to dive into a dish that I normally wouldn’t prepare at home (I am a stickler for eating healthy in my own kitchen; when we go out to dinner I tend to do my “cheating” there!).

Pancetta and Mushroom Arancini

I have always enjoyed arancini when I’ve ordered them at restaurants, but I’ve never attempted to make them in my own kitchen. Until now. I have set out to accomplish this task in the past when I’ve created risotto dishes…but somehow my guests have always managed to eat the entire pot. Or I haven’t been able to show restraint and have eaten any leftovers before frying them up into arancini. I’m weak…so weak when it comes to risotto!

But the last time I made pancetta and mushroom risotto, I purposely made a double batch so I would have leftovers. And these little fried beauties were the end result. They went over so well with Justin (and me too)! If you haven’t enjoyed an arancini before, let me tell you about them. They are balls of risotto (usually leftovers) that are rolled in breadcrumbs and fried. The end result is a crispy crunchy exterior, with a creamy, rich interior. You can eat them as-is, or you can dip them in sauce.

Pancetta and Mushroom Arancini

I have to say – my arancini didn’t end up turning out to be perfect spheres. They were rolled out in golf ball size, but as I fried them in the pan they flattened a bit as I turned them. This was probably due to the fact that I didn’t want to fill a deep pot with oil for my frying; I only used a pan filled about 1/2″ deep with oil. Whatever – the shape didn’t much matter: they tasted great!

What will YOU be eating for Fat Tuesday (or Fat Sunday…haha)?

Pancetta and Mushroom Arancini

Pancetta and Mushroom Arancini

Ingredients

2 cups pancetta and mushroom risotto (recipe here) – use leftover risotto (room temp or slightly cold)

1 egg

1 and 1/4 cup Panko breadcrumbs, separated

1/4 cup seasoned breadcrumbs

1/4 cup parmesan cheese, grated

1/2 cup shredded mozzarella cheese

Oil for frying

Instructions

1. Preheat oven to 350° F. Mix egg, 1/4 cup Panko, seasoned breadcrumbs, risotto (room temperature or slightly cool), and grated parmesan cheese in a bowl. Add remaining cup of Panko crumbs to a shallow dish.

2. Scoop a golf ball sized scoop of risotto into your hand, along with a pinch of shredded mozzarella cheese. Roll risotto and cheese into a sphere/ball.

3. Roll risotto balls in the shallow dish of Panko breadcrumbs until they are fully coated.

Pancetta and Mushroom Arancini

4. Heat oil in a pan over medium heat, about 1/2″ deep in the pan.

5. Add arancini balls a few at a time to the pan to fry until golden brown, turning occasionally to brown on all sides (about 4-5 minutes for each arancini). Transfer from pan onto a paper towel to drain.

6. Place arancini on a foil lined baking sheet. Bake for 12-15 minutes to cook through. Serve warm with marinara sauce to dip (if desired). Enjoy!

 

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Make sure you check out all of the deliciously decadent recipes from the Sunday Supper crew today!

Cocktails & Other Beverages:

Appetizers:

Main Dishes:

Side Dishes:

Desserts:

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42 Responses to “Pancetta and Mushroom Arancini for #SundaySupper”

  1. Manu says:

    Oh yummm! I love arancini! Great choice for Mardi Gras!

  2. Liz
    Twitter: thatskinnychick
    says:

    I’ve always wanted to try my hand at arancini! Your mushroom pancetta version looks incredible, Katie!

  3. These look spectacular! Pinning to try soon!

  4. Laura says:

    It has been a while since I fell in love with a recipe like I have with these. I am actually sick right now so haven’t had any energy to cook but I am so tempted to get up and make these right now. Which is saying something the way I am feeling.

  5. Hezzi-D says:

    I have a mushroom risotto recipe I love and I’m sure it would be easy to add pancetta. I’m going with your thought and making a double batch next time so I can try these! YUM!

  6. I seriously want to make these NOW. What a great way to use up leftover Risotto, though with me I’d never have any leftover Risotto!

  7. Nichole C
    Twitter: NicholeCrews
    says:

    I mean….can anything with risotto AND pancetta be bad?! This looks delish!

  8. Tara says:

    I adore arancinis and to then to use a mushroom and pancetta risotto, that just brings them to a whole new level, amazing!!!

  9. i LOVE arancini! Mine also never retain their spherical shape…they turn into a torpedo shape. They taste good in whatever shape! :-)

  10. miss messy says:

    arancini is one of my favourite snacks and this looks perfect :)

  11. Courtney @ Neighborfood
    Twitter: neighborfoodie
    says:

    I also love ordering arancini at restaurants but haven’t tried making it myself. Yours look so perfectly crunchy on the outside, it makes me wish I had some right now.

  12. What a great way to use leftovers! This recipe is simply perfect and makes for a great appetizer or snack!

  13. I have never made Arancini and I am thinking this must change immediately.

  14. Shaina says:

    Arancini is so good…risotto is one of my absolute favorite dishes, so frying it up in a ball is seriously dangerous for me. Yum!

  15. Christie says:

    Those looks DELICIOUS!! I will have to try this next time make risotto. We always have more than enough left over.

  16. Jennifer says:

    Mushroom and pancetta! Great combination! These look wonderful!

  17. Bea says:

    Perfect arancini – they are an after risotto lunch favorite of my kids :)

  18. The best thing about risotto in my opinion is arancini balls!!! Love these.

  19. Sounds like a great way to use leftover risotto, Katie!

  20. These are making my mouth water, probably shouldn’t have looked right before eating dinner. Looks great.

  21. Your Pancetta and Mushroom Arancini are on my ‘must make’ list. They look delicious!!

  22. Jennifer B says:

    I LOVE arancini. I haven’t made my own either, but the mushroom and pancetta is a great combo!

  23. Oh my goodness! I cannot wait to try your risotto or the arancini. I think I better make a double batch of the risotto otherwise I probably won’t have any left for the arancini.

  24. Susan says:

    Arancini is the best! It’s almost what I always make with leftover risotto if my husband doesn’t get to it for lunch first the next day!

  25. Melanie says:

    I’ve never made arancini before either but this looks absolutely amazing!

  26. Cathy says:

    I love the earthy flavors of mushroom risotto, and the double goodness of using the leftovers in fried bites like these. Awesome!

  27. You seriously had me at the words Pancetta and Mushroom. This is beautiful!!

  28. Love you arancini-especially the size. Sometimes that are just WAY to big to enjoy.

  29. Renee says:

    Who cares what shape they are when there is such deliciousness involved. I would have a hard time restraining from eating every single one.

  30. My stepfamily would love you for this!

  31. I don’t care that they’re not perfect spheres – they look incredible to me, Katie! That’s a perfect golden crust on the outside. I love the pancetta and mushroom that you used in your arancini. Fabulous job, lady!

  32. Kim Beaulieu says:

    I love this recipe. I have trouble making spheres too. My meatballs always end up more slider shaped. But who cares, look at these things. All the yumminess, I can barely handle it.

  33. Laura Dembowski
    Twitter: piesandplots
    says:

    It’s the best to make something you’ve always wanted to make! These look addictively tasty!

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