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

1. In a large sauté pan, cook onions on medium-high in butter until translucent
2. 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
3. Add the white wine and stir until almost completely absorbed, 4-5 minutes
4. Add lobster or vegetable stock, stirring until liquid is absorbed, about 5-6 minutes
5. Transfer to a shallow baking dish and spread in an even layer. Refrigerate until cooled

Mix Ingredients, Shape & Fry

1. Mix the cooled risotto with egg, Parmesan cheese and parsley. Season with salt and pepper
2. 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
3. Roll each arancini in breadcrumbs
4. 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
5. Serve immediately with a creamy dipping sauce such as Chipotle-Honey Aioli