Carbonara arancini

• olive oil↗2 tbsp tbsp
• guanciale or smoked pancetta↗170g g

  cut into small cubes

• onion↗1

  finely chopped

• garlic cloves↗3

  grated

• coarsely ground black pepper↗1 tsp tsp
• carnaroli rice for risotto↗350g g
• white wine↗150ml ml
• hot chicken stock1.2 litres litres
• parmesan↗150g g
• mozzarella↗240g g

  cut into small cubes

• plain flour↗150g g
• eggs↗3

  beaten

• panko breadcrumbs↗150g g
• vegetable oil↗1.5 litres litres

  for frying

Step-by-step instructions

1. 1

   Heat the oil in a wide, deep pan over low heat and sauté the guanciale or pancetta for 5–6 minutes until crispy and golden. Transfer to a bowl with a slotted spoon.

2. 2

   Increase the heat to medium and cook the onion for 15 minutes until soft. Add the garlic and cook another 2–3 minutes, then sprinkle the black pepper, stirring well. Add the rice and toast in the onion‑garlic mixture for 4–5 minutes, stirring frequently.

3. 3

   Pour in the wine and let it fully evaporate, then gradually add the chicken broth one ladle at a time, stirring constantly. Wait until each addition is absorbed before adding the next. Once all the broth is added, cook the risotto for another 5–10 minutes until the rice is tender. Stir in the parmesan and guanciale, season with salt and pepper. Let cool completely, then transfer to a sealed container and refrigerate overnight.

4. 4

   Shape the cold risotto into 18 equal balls, slightly larger than a golf ball. Flatten each ball in your hand and place a piece of mozzarella in the center. Reform the ball to enclose the cheese, then roll to smooth and seal. Repeat with the remaining balls.

5. 5

   Place flour, beaten eggs, and panko breadcrumbs in three separate shallow bowls. Dredge each stuffed ball first in flour, then in egg, and finally in panko until fully coated. Transfer to a tray and set aside. At this stage the arancini can be frozen for up to three months. Freeze on the tray until solid, then transfer to freezer‑safe bags.

6. 6

   Fill a large heavy pot with vegetable oil to half depth and heat over medium‑low heat until a thermometer reads 170 °C, or until a piece of bread turns golden in the oil after 45 seconds. Carefully lower the arancini into the oil and fry in batches for 5–6 minutes until golden and the centers melt (may need an extra minute if frying from frozen). Drain on a tray lined with paper towels and sprinkle with sea salt. Serve hot. (If needed, reheat in a low‑temperature oven.)