Servings: 6

Ingredients
1/2 jar Calabrian and Sweet Tomato Fennel Spread 
2 tbsp minced fresh basil
1/4 cup crumbled bacon/pancetta (optional)
16-20 small fresh mozzarella balls (about 6 ounces)
2-3 cups cold risotto
1 cup all-purpose flour
2 eggs, beaten
1 1/2 cups traditional bread crumbs
2 Tbsp extra virgin olive oil

Directions
Preheat the oven to 375º F. Add the first four ingredients in a bowl and stir to mix.

Take approximately 2 tablespoons of cold risotto in your palm and flatten slightly. Add one mozzarella ball to the center. Cover the cheese with the rice and roll into a ball form. Dip the ball into flour, shaking lightly to remove any clumps, then into the beaten eggs, and finally, roll the ball in the bread crumbs. Place the coated ball onto the baking sheet. Repeat with the remaining risotto until all of the risotto and/or cheese balls are used.

Brush the arancini with olive oil to coat. Bake for 20 minutes or until golden brown. Serve with warmed Calabrian & Sweet Tomato Fennel Spread.