How to Make Arancini Carbonara
As part of my series, where I make carbonara in many different styles and forms, I bring you: Arancini Carbonara. This delicious, golden crispy fried ball of goodness is delicately paired with all the best parts of a carbonara. With classic ingredients such as soft guanciale, creamy egg mixture, this twist on a traditional Italian dish is simply brilliant. Once you take a bite, it will be like a bomb of happiness.
Watch the Arancini Carbonara video recipe:
How to Make ARANCINI CARBONARA Like an Italian
Vincenzo’s Plate Tips
Use the Risotattura Technique
This technique means you constantly stir the rice, so it doesn’t get stuck on the bottom. When using this technique, your rice will cook more evenly.
Make Sure You Have a Baking Tray When Making Arancini
You will need a baking tray to rest the rice. Once the rice is finished cooking, it will need to be cooled down in a tray. If the rice is not cold, you cannot make arancini.
Cool the Rice in The Freezer
To speed up the cooling process of your arancini carbonara, place the tray of rice in the freezer for a little less than an hour. While I wait for the rice to cool, I start preparing the filling.
Cooking Guanciale
Guanciale is pork cheek with meat in the middle and a thick piece of fat on the top and bottom. We want some of the fat to become the oil and some to become crispy. Don’t add any oil when cooking guanciale because the fat will render off and become oil.
Use Fiordilatte Mozzarella Cheese
Fill the arancini with fiordilatte mozzarella cheese. I also like provolone because of the way it melts, but nothing beats fresh mozzarella. Try to cut it into small pieces, so it melts quicker in your arancini carbonara.
Dip the Arancini in Egg Wash
I like to dip the arancini into an egg wash to make it nice and crispy. If you don’t want to use eggs, you can also dip them into a mixture of water and flour. When cracking the eggs, you may get lucky like me and find a double yolk! Some say it means good luck.
Don’t let the Arancini Break!
These creamy balls of arancini carbonara are difficult to make. If you immediately put it in the egg and bread crumbs and try to fry them now, there is a big chance they will break. Instead, I’ll put the arancini into the freezer for about 20 minutes. This will bring out any moisture and make them more compact. If you have more time, you can also put them in the refrigerator for a couple of hours or leave them overnight.
How to Serve Arancini Carbonara
Now that you are finished frying, it’s arancini carbonara time! Carbonara and arancino are my favorite dishes, and, amazingly, I can enjoy them at the same time! To serve the arancini carbonara, put them on a plate and cut them open. A creamy, flavorful, cheesy sauce will spill out and burst in your mouth.
Arancini Carbonara Recipe
Print 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.
Servings:
Equipment
- 1 Kettle
- 1 Glass
- 1 large pot for cooking rice
- 1 Measuring cup for water
- 1 Metal bowl or mixing bowl, for cream
- 1 wooden spoon
- 1 Metal spoon
- 1 knife
- 2 Baking trays
- Parchment paper
- 1 Chopping-board
- 1 Frying pan
- 2 Bowls for whisked eggs and bread crumbs
- 1 Cast Iron Pot for frying. Or pan
- 1 Plate
- Paper towels
Ingredients
- 200 grams Guanciale, 7,05oz. or pancetta
- 9 tbsp Pecorino Romano, up to 10 tbsp
- 6 Eggs
- Saffron
- 300 grams Carnaroli rice, 10,5oz. or Arborio rice
- 250 grams Fiordilatte mozzarella cheese , 8,81oz. or 2 x buffalo/dry mozzarella (not shredded)
- 70 grams Butter, 2,46oz. up to 80 grams 2,82oz
- ½ Onion chopped
- Sunflower oil, or vegetable oil
- 700 ml Water, 23,6oz
- Extra virgin olive oil, as much as required
- Bread crumbs, Fresh is best. As much as required
- Salt and pepper, as much as required
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.
- Put the first arancino in and fry them one at a time. Make sure the inside cooks. The mozzarella should melt, and the eggs should cook. After a few minutes of cooking, the arancino should turn golden brown, and it will be done!
- Take the arancino out and put it on a plate covered with a paper towel for excess oil.
- Plate the arancini, and they are ready to be eaten!
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