Bacon and Roasted-Garlic Arancini

Bacon and Roasted-Garlic Arancini

This arancini recipe is a TeaTime magazine favorite. Filled with tons of cheese and bacon, we bet you’ll be licking your fingers clean.

Bacon and Roasted-Garlic Arancini
Yield: approximately 30 fritters • Preparation: 10 minutes • Refrigerate: 4 hours • Cook: 25 minutes
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  1. Vegetable oil, for frying
  2. 1½ cups panko bread crumbs
  3. 2 large eggs, lightly beaten
  4. 2 cups Bacon and Roasted-Garlic Risotto (recipe follows), cooled to room temperature and refrigerated until cold and firm, at least 4 hours
  5. ¼ cup grated Parmesan cheese
  6. ¼ cup grated Gruyère cheese
  7. 2 ounces mozzarella cheese, cut into cubes
  1. In a large heavy-bottom saucepan, add oil to a depth of 3 inches. Heat over medium heat until oil registers 350° on an instant-read thermometer.
  2. Place 1 cup panko in a medium bowl. Set aside.
  3. In a large bowl, combine eggs, risotto, Parmesan cheese, Gruyère cheese, and remaining ½ cup panko, stirring well. Roll 2 tablespoons risotto mixture into a 1½-inch ball. Insert 1 cube mozzarella cheese into risotto ball, reshaping ball as needed to cover mozzarella. Repeat with remaining risotto mixture and mozzarella cubes. Roll balls in reserved panko, coating completely.
  4. Working in batches, add risotto balls to hot oil. Cook until brown, approximately 4 minutes, turning as necessary.
  5. Using a slotted spoon, transfer balls to a plate lined with paper towels to drain. Cool for 2 minutes before serving. Serve hot.
TeaTime Magazine
Bacon and Roasted-Garlic Risotto
Yield: approximately 6 servings • Preparation: 20 minutes • Cook: 40 minutes
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  1. 8 slices bacon
  2. 8 cups low-sodium chicken broth
  3. ¼ cup unsalted butter
  4. 2 cups finely chopped onion
  5. 2 cloves roasted garlic*, minced
  6. 1½ cups Arborio rice
  7. ⅔ cup dry vermouth
  8. ⅔ cup grated Gruyère cheese
  9. 1 teaspoon kosher salt
  10. ½ teaspoon fresh ground black pepper
  1. In a skillet, cook bacon over medium heat until crisp. Drain on paper towels. Reserve 2 tablespoons drippings from pan. Cool bacon, and then crumble. Set aside.
  2. In a medium saucepan, bring chicken broth to a simmer.
  3. Meanwhile, in a large saucepan, melt butter over medium heat. Add 2 tablespoons reserved bacon drippings. Add onion, cooking until tender, approximately 8 minutes. Add garlic. Add rice, stirring constantly, for approximately 3 minutes.
  4. Add vermouth. Cook until liquid has evaporated, approximately 2 minutes, stirring often. Add 1 cup hot broth. Simmer over medium-low heat until all liquid is absorbed, approximately 3 minutes, stirring often. Continue adding broth, 1 cup at a time, stirring frequently and letting each addition absorb before adding the next, until rice is tender and mixture is creamy, approximately 30 minutes.
  5. Add Gruyère cheese, salt, and pepper, stirring to combine. Serve immediately, if desired, or use in Bacon and Roasted-Garlic Arancini.
  1. *To roast garlic: Preheat oven to 425°. Line a small baking pan with aluminum foil. Set aside. Cut approximately ½ inch from the top of a head of garlic. Place garlic in foil, and drizzle with 1 tablespoon olive oil. Wrap foil around garlic. Bake for 20 minutes. Cool completely. Squeeze bulb firmly to extract garlic.
TeaTime Magazine

From TeaTime September/October 2010


  1. In the arancini recipe it mentions that the roasted garlic risotto recipe will follow. I can not find the directions for making the roasted garlic risotto. Perhaps I have overlooked it. Please help.
    Jeanette Swanson


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