Crisp on the outside and gooey with buffalo mozzarella cheese in the middle. This Courgette and Pancetta Arancini is a real treat for brunch! You can start prepping it the night before, so you can get it in your stomach quicker in the morning.
½cupdiced pancetta(75 grams) - diced into about 1-cm pieces
1medium zucchini- grated
1medium shallot- finely diced
1pinchsea salt
1pinchcoarse ground black pepper
2cupschicken stock(480 milliliters)
½cuprisotto rice(110 grams) - I used carnaroli rice
1big handfulgrated Parmesan cheese
1large ballbuffalo mozzarella(150 grams) - cut into six cubes
fine cornmeal(for dusting)
sunflower oil(or another neutral oil) (for frying)
Instructions
Gently heat the butter and olive oil in a skillet. Add the pancetta, zucchini, diced shallot, salt and pepper. Stirring frequently, cook until the shallots just turn translucent.
Add the rice and cook, stirring frequently, over low heat, for about 5 minutes. The rice should be coated and shiny, the pancetta should be cooked through, but the vegetables must not turn brown.
Add the chicken stock about ¼ cup at a time, making sure the rice is always covered, over the course of about 15- 20 minutes. Stir periodically, so the rice does not burn to the bottom of the pan.
When the rice is fully cooked, mix in the Parmesan. Add more salt and pepper if desired.
Spread the rice onto a flat plate or tray to cool. Once the rice is cooled, roll into 6 evenly sized 1-½ inch balls with the mozzarella tucked in the middle.
Heat a deep-fryer to 375°F / 190°C. Pour some cornmeal onto a plate. Roll each risotto ball in the cornmeal. Carefully deep-fry each arancini until golden brown. Transfer out with a slotted spoon and drain on a paper towel.