Seafood » Lobster Arancini
'Arancia' is the Italian word for 'orange.' Like little orange-golden spheres, arancini balls have a creamy rice center and a crusty, fried outer shell. Adria Handley of Radici in Portsmouth, New Hampshire, adds lobster and Parmesan cheese to her rice mixture. She then rolls them in breadcrumbs, and pan-fries them to a crunchy golden-grown. Buonissimo!
Print Recipe
Makes about 10 arancini. Serves about 5 as an appetizer.
Ingredients
Risotto Base
- ½ lb (2 sticks) butter
- ½ onion, finely diced
- 2 cups arborio rice
- 2 cups white wine
- 2 cups lobster or vegetable stock
Arancini
- 1 batch risotto base
- 1 egg
- 2 tbsp fresh parsley, diced
- 1 cup Parmesan cheese, grated
- salt & pepper for seasoning
- 2 cups cooked lobster meat, diced
- 1 cup unseasoned breadcrumbs
- sauté pan filled ¼” with vegetable oil
How-to
- In a large sauté pan, cook onions on medium-high in butter until translucent
- Add rice and cook briefly, stirring to coat all grains of rice in butter, and until the rice starts to look translucent around the outside of the grain
- Add the white wine and stir until almost completely absorbed, 4-5 minutes
- Add lobster or vegetable stock, stirring until liquid is absorbed, about 5-6 minutes
- Transfer to a shallow baking dish and spread in an even layer. Refrigerate until cooled
Mix Ingredients, Shape & Fry
- Mix the cooled risotto with egg, Parmesan cheese and parsley. Season with salt and pepper
- Portion mixture into lime-sized, egg-shaped balls. Press an indentation in the rice with your thumb. Stuff with about 2 tbsp of diced lobster meat. Press risotto back over filling to completely encompass
- Roll each arancini in breadcrumbs
- Heat ¼” oil in a sauté pan to 350º and pan-fry arancini in small batches, 2-3 minutes per side, or until golden brown
- Serve immediately with a creamy dipping sauce such as Chipotle-Honey Aioli
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