Arancini Carbonara Recipe
This arancini carbonara recipe is a unique combination of two traditional Italian dishes. The deep-fried rice balls absorb all the delicious flavor of the iconic creamy golden sauce and turn this dish intoa culinary masterpiece. Everything blends together perfectly. This carbonara bomb will be an explosion of flavor in your mouth.
Ingredients
Instructions
Bring the saffron to life by filling up half a glass with boiling water.
Put the saffron in boiling water. Keep this cup of saffron on the side and cook the rice.
Generously add 3-4 tablespoons of extra virgin olive oil (EVOO) into the pot.
Saute chopped onions for 4-5 minutes.
Add 550ml water to the pot and add the rice. Remember, this is arancini, not risotto, so the process is different.
Stir everything together and let it cook. When the water disappears, the rice is almost ready.
Once the water has nearly dried up, add the half glass of water with saffron.
Get any remaining saffron by adding more water to the cup and mixing it.
Now add the extra water to the rice. This will be approx another half cup of water.
Now add the butter - this will combine the ingredients and make the dish creamy.
Continuously stir the rice using the "risottatura" technique and taste the rice when cooking. It is ready when creamy.
Add approx 2 handfuls of pecorino romano so it infuses the rice.
Transfer to a baking tray and gently spread it in a thin layer. Since it is still very hot, place it in the freezer.
Next, remove skin from the guanciale. and cut it into strips, to help it get crispy.
Cook the guanciale on low heat in a pan - do not add any oil. When the guanciale is crispy and golden, it is ready! Leave to the side.
Crack 2 egg yolks and 2 whole eggs in a bowl to make the cream then beat well and add the oil from the guanciale to get extra flavor.
Grind a generous amount of black pepper and add more pecorino romano and stir it into the eggs. It should be creamy and thick.
Keep whisking until any thick lumps become cream and if necessary add more pecorino to make it thicken more.
Cut the fiordilatte mozzarella into strips and then small cubes. This makes it quicker and easier to melt when you fry the arancini.
Break 2 eggs into a separate plate and beat well.
Once rice is cold get a baking tray and line with parchment paper.
Make sure your hands are wet and remove any rings. Then grab a medium-sized handful of rice and put it in the palm of your hand. Make a small indent in the middle.
Then add some guanciale, egg mixture, and some cheese.
Cover the top with some rice and form it into a ball. Make sure to press the ball together to get the moisture out.
Once finished set each arancini aside on the baking tray with parchment paper and repeat the process to make as many arancini as your filling can - small or big!
Once finished, put these in the freezer for 20 minutes to dry them out.
Use your dry hand to make them more compact if necessary.
Dip the arancini into the eggs and then coat them with bread crumbs.
Put some bread crumbs on the parchment paper on the bottom of where your arancini will go.
Get a pot of oil ready for frying; keep your arancini in the refrigerator until you are ready for this step.
Test if the oil is ready by putting some bread crumbs in and see if they bubble up.
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Reviews from the Original Source
Ohhhh, what have I done?!
I fear I may have committed a culinary crime of passion… I have officially ruined Arancini at my local Italian restaurant. Permanently. Let me explain (con calma, per favore).
I love to cook. Like, really love to cook. I’ll happily spend hours in the kitchen, stirring, tasting, gesturing wildly with a wooden spoon, creating food that tantalises the taste buds and leaves diners wrapped in warm, fuzzy, carb-induced happiness. Pure la dolce vita.
Now, while innocently strolling the internet in search of new recipes (as one does), I stumbled upon Vincenzo’s Plate. Hands down, the greatest accidental click in recipe-search history. Angels sang. Nonna nodded approvingly. Somewhere, an Italian flag fluttered dramatically in the breeze.
Picture this:
Saturday morning. The wife is off to the hairdresser, where she will remain for a molto lungo portion of the day. I’m home alone. There’s a list of jobs to be done. The music is pumping. The house is quiet. I am free. A choice must be made:
Do chores… or cook something sensational?
The choice was facilissimo.
Let’s cook.
I strolled through Vincenzo’s Plate, mouth drooling, stomach doing the tarantella as I read recipes and watched videos. Then I saw it. Arancini Carbonara.
After watching Vincenzo casually knock these beauties out, my brain confidently declared:
“I can do that.”
Was it easy? I’m going to say yes… with one tiny caveat. The most important ingredient is not listed. It was immortalised by the legendary philosophers known as Guns N’ Roses:
🎵 All you need is a little patience 🎵
(Pazienza, ragazzi.) Luckily, I have this in abundance — which is very helpful when cooking and absolutely essential when shaping rice balls that want to collapse like badly built sandcastles.
And oh, the fun! Hands deep in the mix, nice and messy, rolling Arancini like a man possessed. Dip in egg. Roll in breadcrumbs. Repeat. Beatitudine pura.
All of this performed, of course, with the rich tenor tones of Andrea Bocelli blasting in the background, because if you’re not dramatically cooking Italian food to Italian opera, are you even trying?
Now… the taste.
Mamma mia.
They are good.
No, no.
They are OTTIMO.
You bite in: delicate saffron rice, the crunch of guanciale, the rich, creamy carbonara centre, molten mozzarella stretching like it’s auditioning for a cheese commercial. Flavour explosions. Shivers of joy. A brief moment where time stops and you consider cancelling all future restaurant bookings.
These Arancini are a vero capolavoro. Your tastebuds will amore them. Anyone who tries them will involuntarily shout things like:
“Buonissimo!”
“Che bontà!”
“Eccellente!”
And that, dear friends…
…is how I ruined Arancini at my local Italian restaurant.
Scusate
Ciao Vincenzo,
The Arancini are excellent 👌 👏 👍
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