Butternut Squash And Pancetta Arancini Riso

By Food52
1 fave
More from this source


Add a comment


2 cups butternut squash-pancetta risotto (cooled) Recipe to follow

1 tbsp + 1/4 cup grated parmesan cheese

2 eggs

1/2 cup flour (seasoned with salt and pepper)

1 cup breadcrumbs (preferably homemade)

2 ounces fresh mozzarella

1 ounce cooked pancetta (cut into 1/4 inch chunks)

Oil for deep frying

1 cup arborio rice

1/2 cup white wine

1 chopped shallot (about 1/2 cup worth)

2 ounces pancetta (Get it in a 1/4 inch thick piece if you can-- I could only get it in thin slices here)

2 cups butternut squash (1/4 inch dice)

3-4 cups chicken broth

2 tbsp butter

1/2 cup grated parmesan cheese

Salt and pepper to taste

You might also like

Saffron Arancini
Food Republic
Baked Mini Spinach And Sausage Arancini
Skinny Taste
Reuben Arancini Recipe
Food Republic
Pesto Arancini Recipe
Food Republic
Parade Magazine
Un-Fried Rice Balls "Arancini"
The Dr. Oz Show
Green Onion And Fontina Arancini
Basic Savory Arancini
Healthy Happy Life
Confit Carrot Arancini Canapes With Roasted Car...
The British Larder
Sicilian Arancini With Arrabiata Sauce
Great British Chefs