Arancini Recipe with pancetta, leek and spinach (otherwise known as Fried Risotto Balls)

Traditional arancini recipes are bread crumb crusted fried risotto balls that are deep fried and look a little bit like small oranges (arancini is Italian for “little orange”). Most recipes call for plain or Italian breadcrumbs but I opt for panko crumbs instead for extra crunch. It’s a deviation from the tradition but I think add a spectacular crunch to the end result. I like to rinse my hands with fresh tap water after forming every three or four balls, to keep my hands clean and to keep the rice from sticking. Just shake your hands dry, don’t use a towel, to keep your hands moist to help form the balls.