Arancini (Suppli)

In a large pot, heat chicken stock over high heat and bring to a boil. Pour in rice and reduce heat to just a simmer. Cook uncovered for fifteen minutes or until al dente. Drain the rice from the remaining liquid and spread rice out on a cookie sheet. Allow to cool and then refrigerate overnight.

Pour the cold rice into a large mixing bowl. Add 3 eggs and Parmesan cheese. Mix until incorporated.

Put a bowl of water next to the large bowl of rice. You will need this to keep your hands damp.

Press a palm sized patty of rice into your hand. Press to make an indention in the center. Place a cube of cheese, a sprinkle of basil and a bit of pancetta in the center. Scoop some more rice out of the bowl and cover the filling with it. Pack it together like you are making a snowball.

Place the formed balls on a cookie sheet and prepare your work station for dredging. Repeat until you are done with all of the rice and fillings.

Put the flour on a plate and position as the first step of your dredging process. Next, place the bowl of lightly beaten eggs in the second dredging position. The last plate will hold the breadcrumbs.

Roll a rice ball lightly in the flour. Then give it a quick dunk in the egg wash. Lastly, roll it around in the bread crumbs. Lightly press the breadcrumbs into the rice ball.

Place coated ball on the cookie sheet and do the same with the remaining balls.

Preheat oven to 200ºF .

Prepare for frying. Heat oil in a heavy pot (use enough so that the balls will be fully immersed) over medium high heat. You will know it’s ready when you place a bit of breadcrumbs in the pot and the oil sizzles. Cook each ball for four minutes. They should be uniformly golden brown.

Remove the cooked balls from the oil with a slotted spoon and place them on a paper towel lined tray. Place the tray in the 200ºF oven to keep them hot while you finish the frying process.

Serve with your favorite marinara.