This Black Treacle Bacon Arancini Recipe is a must try if you want to step up your culinary skills. This ham arancini recipe is a lovely combination of creamy, cheesy and zesty flavours all nestled up in the crispy arancini balls. Pork arancini are one of our favourite dinners to have, especially to share with friends in Summer over some drinks and other sharing plates. Try this with our British Black Treacle Bacon, or our Extra Thick Cut Black Treacle Ham would also work amazingly. The black treacle bacon adds a lovely sweetness and smokiness to this dish thanks to the bacon’s curing and smoking process.
– The Jolly Hog British Black Treacle Bacon or our Extra Thick Cut Black Treacle Ham
– 2 onions
– 70 g Parmesan cheese
– 1 lemon
– 30 g unsalted butter
– Olive oil
– 500 g risotto rice
– 1 big pinch of saffron
– 175 ml dry Italian white wine
– 2 litres vegetable stock
– 1 litre vegetable oil
– Peel and finely chop the onions, finely grate the Parmesan, and zest the lemon.
– Place the butter in a large pan over a low heat with a drizzle of olive oil, add the onions and cook for 15 minutes, or until soft but not coloured. Add our British bacon or British ham into the pan chopped up and cook until crispy and cooked through.
– Turn the heat up to medium, pour in the risotto rice and stir for a few minutes, to ensure every grain is coated, then add the saffron and stir well.
– Pour in the wine and let it bubble away for a couple of minutes, stirring regularly. Start ladling in the stock bit by bit, stirring it through the rice and allowing each ladleful to become absorbed before adding the next. Continue until the rice is cooked through – about 15 to 20 minutes.
– Stir in the grated Parmesan and a squeeze of lemon juice, then leave to cool while you make the filling.
– To form the arancini, scoop a portion of the cooled risotto into your hand. Spoon 1 tablespoon of the filling mixture into the centre and wrap the risotto around it to seal completely. In the middle of the filling, add a mouthful or so of pulled pork. Repeat with the remaining risotto and filling.
– For the pane, place the flour, beaten eggs and breadcrumbs into separate shallow bowls. Carefully dip each arancini ball into the flour, shaking off any excess, then the egg, and finally the crumbs, ensuring the rice is completely coated. Set aside.
– Pour the vegetable oil into a deep, heavy-bottomed saucepan and place over a high heat. To test the oil is ready, drop in a few breadcrumbs – if they sizzle and float, it is ready.
– Carefully lower in the arancini with a slotted spoon, in batches of four, and deep-fry for 8 minutes, or until golden and crispy. Transfer to a double layer of kitchen paper to drain.