Arancini di Riso:
Turkey Bacon Risotto Balls
1 ½ cup Arbono (risotto) Rice
½ cup shredded Mozzarella cheese
½ cup shredded Asiago cheese
½ cup grated Romano cheese
1 tablespoon olive oil
7 slices Godshall’s Turkey Bacon (Cooked & Chopped)
½ cup Panko (Japanese bread crumbs)
Cook rice in rice cooker with 12 oz. chicken stock/12 oz water until puffy & sticky.
Combine in bowl with cheeses and olive oil.
Salt to taste and fold until almost doughy.
Form into 1 ¼-2” balls by first forming 3” disks indenting in center with thumb, push about 1 tablespoon of bacon pieces into each ball then form closed into ball.
After all balls are formed, heat an oven to 375 degrees.
Scramble egg and coat balls with egg, then bread crumbs.
Place on non-stick sprayed sheet.
Place in oven 15 minutes or until golden.
Serve with tomato sauce or blush vodka sauce.