Butternut squash and pancetta arancini riso

Risotto

Course Appetizers

Ingredients in this Recipe

1 chopped shallot (about 1/2 cup worth)
1 cup arborio rice
1 cup breadcrumbs (preferably homemade)
1 tbsp + 1/4 cup grated parmesan cheese
1/2 cup flour (seasoned with salt and pepper)
1/2 cup white wine
2 cups butternut squash pancetta risotto (cooled) Recipe to follow
2 eggs
2 ounces fresh mozzarella
2 tbsp butter
3 4 cups chicken broth

Recipe Preparation

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