Carbonara Arancini
ACTIVE 1 HR 15 MIN; TOTAL 2
HR 30 MIN; SERVES 12
Arancini are stuffed rice balls,
which are coated with bread
crumbs and then deep fried.
Chef Mario Batali’s version
features a creamy pancetta,
parsley, and pecorino filling.
1 Tbsp. extra-virgin olive
oil
2 oz. pancetta, cut into
(^1) / 4 -in. dice
(^1) / (^2) small onion, finely
chopped
Kosher salt
1 cup plus 1 Tbsp. all-
purpose flour
(^1) / 2 cup milk
(^1) / (^4) cup finely chopped
parsley
1 cup plus 2 Tbsp. grated
pecorino cheese, plus
more for sprinkling
Pinch of crushed red
pepper
3 cups cooled cooked
white rice
3 large eggs, 1 beaten and
2 separated
1 cup plain dry
breadcrumbs
Canola oil, for frying
Chopped mint and
coarse sea salt, for
garnish
- In a medium saucepan,
heat olive oil. Add pancetta
and cook over moderately
high heat, stirring occasion-
ally, until browned and nearly
crisp, about 5 minutes. Using
a slotted spoon, transfer pan-
cetta to paper towels to drain. - Add onion and a pinch of
salt to saucepan and cook
over moderate heat, stirring
occasionally, until onion is
softened and well browned,
about 12 minutes. Stir in 1
tablespoon flour and cook
until a paste forms. Gradually
whisk in milk and bring to a
simmer, then cook over mod-
erately low heat, whisking,
until thickened and no floury
taste remains, 5 to 7 minutes.
Scrape onion béchamel
into a medium bowl and stir
in pancetta, parsley, 2 table-
spoons cheese,^1 / 2 teaspoon
salt and red pepper. Let filling
cool completely.
3. In a large bowl, mix rice
with beaten egg and 2 egg
yolks until evenly coated. Stir
in 1 cup pecorino cheese until
rice becomes sticky.
4. Line a large baking sheet
with wax paper. Scoop 3
packed tablespoons rice mix-
ture into one moistened hand
and press it into a 3^1 / 2 -inch
round. Scoop 2 teaspoons
cooled filling into center and
wrap rice around it, pressing
to form a tight ball. Transfer
to baking sheet. Repeat with
remaining rice mixture and
filling to make 12 arancini.- Place breadcrumbs and
remaining 1 cup flour in 2
separate shallow bowls. In
another shallow bowl, beat
egg whites until frothy. Dust
arancini with flour, tapping
off excess. Roll them in
beaten egg whites and then
in breadcrumbs. Transfer
arancini to baking sheet and
refrigerate, uncovered, until
firm, about 1 hour.
6. In a large saucepan, heat 2
inches of canola oil to 350° F.
Add half of arancini to hot oil;
fry over moderate heat,
turning occasionally, until
golden and heated through,
about 4 minutes. Using a slot-
ted spoon, transfer to paper
towels to drain. Repeat with
remaining arancini. Pile
arancini on a platter, garnish
with mint, grated cheese, and
sea salt.—MARIO BATALI
WINE A lively, full-bodied
Chardonnay.