Apple Bacon Arancini

Featured in the Winter 2021 Food/Family/Traditions issue of RowHome Magazine

Risotto has always been a favorite dish in our home. Arancini (which is a recipe that incorporates risotto rolled into a ball, stuffed with various ingredients, then breaded and fried) has become one of our new favorite dishes to make as of late. Unlike risotto, which involves a lot of patience and stirring…stirring…and more stirring…this recipe is not quite as hands on throughout the entire cooking process. You allow the arborio rice to simmer in broth for a good 20-25 minus with just an occasional stir of the pot. There are also various steps, like shaping the risotto into balls and rolling them in breadcrumbs, that allow us to each take part in the preparation without being in each other’s way. And unlike traditional arancini recipes, where you would stuff the rice ball with ingredients such as cheese, peas or even shrimp, I prefer mixing all of the ingredients into the cooked rice before rolling the rice into balls. This method allows you to get a taste of all the ingredients in every bite instead of waiting until you get to the center of the arancini. Not only do my daughters and I enjoy spending the quality time together making this dish, it is also a meal that we enjoy for special occasions, such as birthday and holiday dinners.

To give this recipe a bit more flavor, I’ve added bacon pieces, apples and sage to the ingredients. For a more traditional arancini, you can leave these ingredients out of the mix, while adding 1/4 teaspoon of kosher salt the boiling broth.

Apple Bacon Arancini

2 Granny Smith or Golden Delicious apples, peeled and diced into small pieces
4 strips thick-cut bacon
3 cups low-sodium chicken broth
1 cup arborio rice
1 cup shredded Italian blend cheese
1/2 cup grated parmesan cheese
2 large eggs
2 tablespoons chopped fresh parsley
1 tablespoon thinly sliced fresh sage
Dash of allspice
1-1/2 cups breadcrumbs
Vegetable oil, for frying

Place the bacon in a medium sauce pan and cook over medium heat, flipping until crispy and done. Remove the bacon from pan and place on a paper towel covered plate. Break the bacon strips into small pieces and set aside. Drain and discard the oil from the pan. 

Add the broth to the pan and bring to a boil over medium-high heat. Stir in the rice, reduce the heat to low and simmer until tender, about 20-25 minutes, stirring occasionally. Spread the rice on a parchment-lined baking sheet and let cool completely.

Combine the cooled rice, bacon pieces, diced apples, shredded cheese, parmesan cheese, eggs, parsley, sage, allspice and one cup of breadcrumbs. Mix well and shape the mixture into 1-1/2 inch balls. You should get about 20 or so out of the mixture.

Pour the remaining breadcrumbs into a bowl. Roll the balls in the breadcrumbs and place on a parchment-lined baking sheet. Loosely cover and refrigerate for at least one hour. You can refrigerate overnight.

Heat 1/2 inch vegetable oil in a large saucepan over medium heat until a deep-fry thermometer registers 350 degrees F. Fry the rice balls in small batches of 6 to 8 at a time, turning, until golden brown on all sides. Carefully remove the fried balls with a slotted spoon and drain on paper towels. Serve and enjoy!