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1
In a medium saucepan, heat the olive oil.
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2
Add the pancetta and cook over moderately high heat, stirring occasionally, until browned and nearly crisp, about 5 minutes.
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3
Using a slotted spoon, transfer the pancetta to paper towels to drain.
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4
Add the onion and a generous pinch of salt to the saucepan and cook over moderate heat, stirring occasionally, until the onion is softened and well browned, about 12 minutes.
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5
Stir in 1 tablespoon of the flour and cook until a paste forms.
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6
Gradually whisk in the milk and bring to a simmer, then cook over moderately low heat, whisking, until thickened and no floury taste remains, 5 to 7 minutes.
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7
Scrape the onion bechamel into a medium bowl and stir in the pancetta, parsley, 2 tablespoons of the cheese, 1/2 teaspoon of salt and the crushed red pepper.
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8
Let the filling cool completely.
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9
In a large bowl, mix the rice with the beaten egg and the 2 egg yolks until evenly coated.
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10
Stir in the remaining 1 cup of pecorino cheese until the rice becomes sticky.
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11
Line a large baking sheet with wax paper.
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12
Scoop 3 packed tablespoons of the rice mixture into one moistened hand and press it into a 3 1/2-inch round.
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13
Scoop 2 teaspoons of the cooled filling into the center and wrap the rice around it, pressing to form a tight ball.
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14
Transfer to the baking sheet.
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15
Repeat with the remaining rice mixture and filling to make 12 arancini.
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16
Place the breadcrumbs and the remaining 1 cup of flour in 2 separate shallow bowls.
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17
In another shallow bowl, beat the egg whites until frothy.
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18
Dust the arancini with flour, tapping off the excess.
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19
Roll them in the beaten egg whites and then in the breadcrumbs.
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20
Transfer the arancini to the baking sheet and refrigerate, uncovered, until firm, about 1 hour.
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21
In a large saucepan, heat 2 inches of canola oil to 350.
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22
Add half of the arancini to the hot oil and fry over moderate heat, turning occasionally, until golden and heated through, about 4 minutes.
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23
Using a slotted spoon, transfer to paper towels to drain.
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24
Repeat with the remaining arancini.
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25
Pile the arancini on plates or a platter, garnish with chopped mint, grated cheese and coarse sea salt and serve.
