Step 1

In a medium bowl, add the cooked rice, Parmigiano, whole egg and egg yolk, salt and pepper. Mix well to combine. Divide the mixture into 12 equal portions and place on a sheet tray. Keep a small bowl of water nearby to occasionally moisten your hands, to minimize any fuss and mess while rolling the balls.

Step 2

Combine the mozzarella, pecorino, pancetta and heavy cream in a small bowl.

Step 3

With clean, moist hands, cup one of the prepared rice portions in one hand; using your pointer finger on the other hand, flatten it slightly while making a small indentation. Place 1 teaspoon of the pancetta mixture in the middle. Gently use the same pointer finger to press the mixture inside the rice ball and close your hand, making a fist, then roll into a ball. Repeat with the remaining portions and place on the sheet tray. Moisten your hands with the water as often as needed for easy rolling.

Step 4

Add some salt and pepper to the flour in a wide, shallow bowl. Add the egg whites to another and the breadcrumbs to another. Roll the prepared rice balls, one at a time, first in the flour, then in the egg whites and finally the breadcrumbs. Toss gently to coat the entire ball.

Step 5

Place the balls back on the sheet tray, then cover with plastic wrap and chill for 30 minutes. (Alternatively, this can be done the day before.)

Step 6

When ready to fry, line a new sheet tray with paper towels and place next to the stove.

Step 7

In a Dutch oven or deep frying pan, heat about 2 inches oil to 350 degrees F.

Step 8

Use a large slotted spoon or wire skimmer to gently lower 4 balls at a time into the hot oil. (Do not overcrowd the balls.) Fry until a crisp, golden brown, approximately 2 minutes.

Step 9

Remove the finished arancini with the wire skimmer or slotted spoon and place on the prepared tray. Sprinkle with salt. Repeat with the remaining rice balls.

Step 10

Serve alongside the marinara sauce. Garnish with additional grated Parmesan.