Arancini alla carbonara

Arancini alla carbonara are a creative variant where the risotto for arancini is flavored with the typical ingredients of carbonara. Here is the recipe for making arancini alla carbonara:

Ingredients

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

Preparation

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

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

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

4. In the meantime, cut the guanciale into small cubes and brown them in a pan until they become 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, slightly flatten them and put some crispy guanciale and some grated pecorino in the center. Close the arancino by forming a sphere.

7. Coat the arancini first in the beaten egg and then in the breadcrumbs, making sure the coating sticks well.

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

9. Serve the arancini alla carbonara hot and crispy.

Curiosity

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