Recipe Ingredients
- 1 1/2 cups arborro rice
- 4 cups low sodium chicken broth
- 1 package pancetta, cooked (about 1/2 cup)
- 1 cup shredded parmesan cheese
- 3 tablespoons unsalted butter
- 1 teaspoon black pepper
- 1/2 teaspoon salt
- 1/2 cup bread crumbs
- 1/2-3/4 cup additional bread crumbs
- 1 cup milk + 2 eggs
Recipe Directions
- Preheat oven to 350 degrees
- Combine rice and chicken broth in an oven safe dish that has a lid.
- Bake for about 40 minutes, or until all the liquid is observed.
- Remove from oven and mix in pancetta, parmesan cheese, butter, pepper, salt, and bread crumbs. Mix well.
- Let cool.
- Spray a baking dish (or use a silicone baking mat).
- Roll risotto into 1 1/2 inch balls. Roll in bread crumbs, then in milk, and then in bread crumbs again.
- Bake at 375 for about 20 minutes, or until they start to brown.
- Serve with marinara sauce.
