Carbonara Arancini

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  1. In a wide saute pan over a medium heat, add your bacon and fry for 5 mins until the fat has rendered and it is starting to crisp up. Remove from the pan with a slotted spoon and set to one side, reserving the fat in the pan.
  2. Add your butter to the pan and turn down the heat. Once melted and foaming, add your onion and cook over a low heat for 15 mins until soft but not taking on any colour. Add your garlic and cook for another minute.
  3. Stir your risotto rice through the onion and toast for 2 mins over a medium heat.
  4. Add your glass of wine, let it evaporate and then add your stock one ladle at a time, stirring occasionally until it the rice had fully absorbed the liquid before adding more. Continue this until all of your stock has been absorbed and your rice is tender.
  5. Add your bacon back into the pan along with your egg yolks, parmesan, pecorino and double cream. Stir to combine, then season to taste - be generous with the pepper!
  6. Spread your risotto out in a shallow dish, then pop in the fridge until cool and firm, an hour or two.
  7. Take a golf-ball sized handful of risotto and stuff a mozzarella chunk in the middle. Roll into a ball.
  8. Whisk your eggs and flour into a paste, then dip your balls in the batter, followed by your breadcrumbs consecutively. Repeat with your remaining balls, then chill whilst your oil heats.
  9. Heat some vegetable oil to 180°C in a small saucepan. Carefully lower a couple of arancini into the mixture at a time and fry for 4 mins until totally crisp on the outside and melting in the middle.
  10. Serve!