Arancini Recipe with pancetta leek and spinach otherwise known as Fried Risotto Balls
Ingredients
- 3 ounces thin sliced pancetta
- 2 tablespoon olive oil
- 1 medium leek
- 1 cup Arborio rice
- 1 cup dry white wine
- 3 1/4 cup to 3 3/4 cup chicken stock
- 1 1/2 teaspoon kosher salt
- 1 teaspoon fresh ground black pepper
- 1 pound spinach
- 2 tablespoon grated Kerrygold Dubliner
- 8 ounces fresh buffalo mozzarella
- 2 cups Panko bread crumbs
- 2 tablespoon chopped fresh parsley leaves
- 2 teaspoon dried basil
- 1 1/2 teaspoon dried oregano
- 2 large eggs
- oil for frying
Instructions
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