ARANCINI

AranciniMakes about 24

3 ounces thin-sliced pancetta, chopped into 1/2-inch pieces

2 tablespoon olive oil, divided

1 medium leek, washed, chopped (white and light green part only)

1 cup Arborio rice

1 cup dry white wine

3-1/4 cup to 3 3/4 cup chicken stock

1-1/2 teaspoons kosher salt, divided

1 teaspoon fresh-ground black pepper, divided

3 tablespoons grated Kerrygold Dubliner or Parmesan cheese

1 pound spinach, washed, stems discarded

3 ounces fresh buffalo mozzarella

2 cups Panko bread crumbs

2 tablespoon chopped fresh parsley leaves

2 teaspoons dried basil

1 1/2 teaspoon dried oregano

2 large eggs, beaten

Oil for frying 

Place pancetta and 1 tablespoon of olive oil in large saute pan over medium heat. Cook for about 3 to 5 minutes or until pancetta starts to look crisp. Add leek, cooking until softened, about 3 to 5 minutes. Add Arborio rice and cook about 3 more minutes, or until rice starts to turn translucent around the edges.

Add wine and cook, stirring frequently until rice absorbs wine. Add stock, about 1/2 cup at a time, stirring constantly. Wait until rice absorbs liquid before adding more. Continue adding stock until you have used 3-1/4 cups. Taste rice, and if it's too firm, add another 1/2 cup stock. Once rice is finished, stir in 1/2 teaspoon of salt, 1/2 teaspoon of black pepper and grated cheese. Set side.

In separate pan, add remaining olive oil and heat on medium high. Add spinach and simmer until wilted. Allow to cool slightly. Squeeze spinach to remove as much liquid as possible. Stir spinach into risotto. Allow risotto to cool to room temperature, about 1 hour.

Cut buffalo mozzarella into just under 1/2-inch cubes.

Mix Panko bread crumbs, parsley, basil, oregano, 1 teaspoon salt and 1/2 teaspoon black pepper in medium-sized bowl.

Beat eggs in a bowl until uniform in color.

Once risotto has cooled, form risotto balls. To prevent sticking, wet hands; shake off excess water. Scoop up about 1 to 2 tablespoons of risotto and flatten it into a disk in palm of hand. Place cube of mozzarella in the center and gently form rice around cheese cube. Roll rice ball between your hands to help form a sphere, making sure cheese is fully covered.

After forming the Arancini, roll them in an egg wash and then in seasoned bread crumbs before frying. (Photo by Ann Maloney, NOLA.com | The Times-Picayune)

Form all balls first. Then, one by one, roll rice ball in egg wash, then in bread crumb mixture, and place on a parchment-lined baking sheet. Repeat until all balls are made.

Place cookie sheet in refrigerator for a few minutes.

Pour oil into deep saute pan or Dutch oven until it reaches about 1-1/2 inch deep. Heat oil to 350 degrees.

Remove balls from refrigerator. Gently shake each ball to knock off any loose crumbs. Carefully place batch of balls into oil and fry. Do not overcrowd. Turn constantly to ensure even cooking, about 3 to 4 minutes or until ball is golden brown.

Remove balls to paper-towel-lined baking sheet. Wait for oil to reheat to 350 degrees and fry another batch, repeating until all are cooked.

Let cool slightly before serving.