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Ingredients

The ingredients are:

2 tablespoons extra virgin olive oil
2 shallots, minced
2 garlic cloves, minced
2 tablespoons minced fresh oregano
2 tablespoons minced fresh basil
2 bacon slices (cooked and finely minced, mince in a food processor until finely minced, or use pancetta)
6 ounces mozzarella cheese (16-20 small fresh mozzarella balls)
2 to 3 cups cooked rice, short-grain (cold rice, Italian risotto rice)
1 cup all-purpose flour
2 eggs, beaten (large)
1 1/2 cups bread crumbs (dry, panko or traditional bread crumbs
Olive oil (the spray kind for misting)

Step 1: Preheat the oven to 375º F.
Step 2: Line a baking sheet with parchment paper.
Step 3: In a medium skillet heat 2 tablespoons olive oil. Add in shallots, and cook for 3-5 minutes or until softened. Add garlic, cook 1-2 minutes. Add in the oregano and basil and stir until herbs are wilted. Mix in minced bacon. Cool mixture slightly.
Step 4: When mix is cooked combine with the fresh mozzarella balls.
Step 5: Take approximately 2 tablespoons of cold risotto rice in your palm, then flatten slightly. Add one mozzarella ball covered in the herb mix to the center. Cover the cheese with the rice and roll into a ball form.
Step 6: Dip the ball into flour, shaking lightly to remove any clumps, then into the beaten eggs. Lastly, roll the ball in the bread crumbs.
Step 7: Place the coated ball onto the baking sheet. Repeat with the remaining risotto until all of the risotto and/or cheese balls are used.
Step 8: Spray the arancini (rice balls) with olive oil to coat.
Step 9: Bake for 20 minutes or until golden brown. Serve with marinara sauce.

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