Pancetta and Mushroom Arancini for #SundaySupper
  • 2 cups pancetta and mushroom risotto (recipe here) - use leftover risotto (room temp or slightly cold)
  • 1 egg
  • 1 and ¼ cup Panko breadcrumbs, separated
  • ¼ cup seasoned breadcrumbs
  • ¼ cup parmesan cheese, grated
  • ½ cup shredded mozzarella cheese
  • Vegetable oil for frying
  1. Preheat oven to 350° F. Mix egg, ¼ cup Panko, seasoned breadcrumbs, risotto (room temperature or slightly cool), and grated parmesan cheese in a bowl. Add remaining cup of Panko crumbs to a shallow dish.
  2. Scoop a golf ball sized scoop of risotto into your hand, along with a pinch of shredded mozzarella cheese. Roll risotto and cheese into a sphere/ball.
  3. Roll risotto balls in the shallow dish of Panko breadcrumbs until they are fully coated.
Recipe by Helpful Homemade at