For the risotto- 2 tablespoons of extra-virgin olive oil
2 tablespoons of unsalted butter at room temperature
2 shalots
1 garlic clove
1 tsp kosher salt
1 cup Arborio rice
1 cup dry white wine
2 cups of seafood broth (no available from campbells)
1 teaspoon gratted lemon zest
2 tsp mascarpone cheese at room temperature
2 tablespoons of chopped fresh chives
1/2 cup all purpose flour
2 large eggs at room temperature slightly beaten
vegetable oil for frying
1 cup red marinara sauce for dipping
2 cups of lump crabmeat (picked through if needed to ensure there are no shells)
Instructions
For the risotto- Heat a 3 1/2-quart Dutch
oven over medium-high heat. Add the oil
and butter. When the butter is melted,
add the shallots and garlic; cook,
stirring often with a wooden spoon, until
the vegetables are soft and fragrant,
about 2 minutes. Add the salt and the
rice; stir to coat with the flavors of
the pan. Cook for 1 minute, then deglaze
with the white wine. Reduce the heat to
medium and simmer, stirring often, until
the wine is almost fully absorbed. Add
the broth and stir to combine; cook,
stirring often, until the rice is tender
but not mushy, 15 to 20 minutes. Remove
from the heat and stir in the Parmesan,
mascarpone, lemon zest, crab and chives.
Spread the risotto out on a parchment-
lined baking sheet and let cool to room
temperature, then cover with plastic wrap
and refrigerate until completely cold.
For the Arancini- Prepare a breading station
using three shallow bowls- Place the flour and
salt in one bowl, the eggs in another, and the
panko in yet another. Using a 1-tablespoon ice
cream scoop or spoon, scoop a round of risotto
into the palm of your hand and form it into a
ball. Roll the ball in the flour, then the egg,
and then the panko; make sure the entire ball
is well coated. Place on a rimmed baking sheet
and repeat with the remaining risotto.
Add enough oil to a medium saucepan to come 2
inches up the side of the pan. Heat over
medium-high until the oil reaches 350 degrees F
on a deep-fry thermometer. Using a spider or
slotted spoon, lower 5 or 6 rice balls into the
oil, or as many as the pan will allow without
crowding. Fry until deep golden brown and
heated through, 3 to 4 minutes. Remove to a
paper-towel-lined baking sheet to drain.
Continue with the rest of the rice balls. Serve
warm, with marinara alongside for dipping, if
desired.
Originally Submitted
1/2/2019
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