You've seen arancini before, you've seen vodka pasta before, but not like this!
Cook the pancetta until it’s crispy and the fat has rendered. remove with a slotted spoon
Saute the onion, garlic, and chilli flakes in the same pan
Add the tomato paste, cook for a few minutes before turning down the heat to low and deglazing with vodka. Allow the vodka to cook off.
Add the orzo, and stir to coat. Slowly pour in the chicken stock, stirring constantly to ensure nothing sticks to the bottom. It should be thick and creamy when the orzo is cooked.
Finish with the pancetta, a splash of cream, grated mozzarella, and parmesan. Let the mozzarella melt and become stringy.
Lay it out onto a tray or casserole dish. Cover with cling film and pop into the fridge for a couple hours to set up.
Once set, scoop into balls and fill with more mozzarella. If it's too soft, pop in the freezer briefly, though it should be thick enough.
Coat the balls in seasoned flour, beaten eggs, and panko breadcrumbs.
Preheat the oil to 180 C. Carefully drop the balls into the oil, and take out when they're deep golden brown.
Serve with lemony pesto, and enjoy!