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BaconFest Chicago
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For your consideration I present my take on this classic Sicilian dish, which encapsulates my love for bacon inside, outside, and in
sauce form. The Arborio rice is first cooked in a homemade chicken stock with mushrooms, herbs, spices, and left to chill. The balls are
formed around a mixture of mild mozzarella cheese and crispy bacon. They are then coated with raw bacon, Parmesan cheese, breadcrumbs, and egg. Once the Arancini is deep-fried in oil to create a crisp outer shell and resting on a bed of homemade bacon vodka sauce, the inner
core melts onto your plate as it is exposed. I tend to eat these as an appetizer (though if you have enough of them they can be your main dish) and paired with a Pinot Noir.

Arborio rice
Homemade chicken stock
Unsalted butter
Baby bella mushrooms
Green onions
Yellow onion
Salt & Pepper
Tomato paste
Parmesan cheese
Mozzarella cheese
Peanut oil

Bacon vodka sauce:
Homemade roasted garlic tomato sauce
Salt & Pepper
Heavy cream
Parmesan cheese

Categories: Blog, Chicago Blog

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