Bacon and cheese arancini

Is there a combination more satisfying than crispy bacon, melted cheese and creamy risotto? We think not! These delicious Italian arancini are sure to become your go-to snack for the kids.
bacon and cheese arancini recipe
6
12
30M
45M
45M
1H 15M

Ingredients

Method

1.Place crumbled stock cubes and the water in a saucepan over high heat. Bring to the boil. Reduce heat to low. Cover and keep hot.
2.Heat oil in a large heavy-based saucepan over moderate heat. Add onion and garlic; cook and stir for 5 minutes or until soft. Add bacon; cook and stir for 2 minutes or until browned. Add rice; stir for 1 minute or until grains are well coated. Gradually add a ladleful (about 1/2 cup) of hot stock to rice mixture, stirring constantly, until all liquid is absorbed. Continue adding stock, a ladleful at a time, stirring constantly, until all liquid is absorbed before adding more. This will take about 25 minutes. Rice should be tender but still firm to the bite.
3.Add peas, parsley and parmesan; stir to combine. Spread risotto over an oven tray. Cover; chill for 30 minutes.
4.Line an oven tray with baking paper. Shape ¼-cup portions of risotto into balls, inserting a cube of cheese at centre, then reshaping into a ball. Roll in flour, dip in egg, then press into breadcrumbs to lightly coat. Place on prepared tray; chill for 15 minutes or until firm.
5.Heat oil in a large heavy-based saucepan over high heat (oil is ready when a cube of bread crisps quickly without absorbing any oil). Deep-fry arancini, in batches, for 2 minutes or until golden brown. Drain on paper towel. Serve with mayonnaise (if using) and lemon wedges.

Gradually add the hot stock, stirring constantly to release the starch in the rice, giving it the delicious creamy taste. Take care not to overcook, as the risotto can go from having the perfect firm texture to mushy in minutes. Cook the risotto a day ahead. Store in an airtight container in the fridge. You can make the arancini up to 2 days ahead. Budget tips: Use calrose rice instead of arborio. Use 100g finely chopped ham instead of bacon.

Note