Butternut Squash And Pancetta Arancini Riso

By Food52
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Ingredients

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

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