Ingredients, Risotto
- 4 cups lobster or seafood stock, kept hot
- 3 tablespoons butter
- ½ cup small diced yellow onion
- 1 tablespoon minced shallot
- 4 garlic cloves, minced
- 1 ½ teaspoons kosher salt
- ½ teaspoon ground pepper
- 1 ¼ cups arborio rice
- ½ cup white wine (we recommend Zero White or Viognier)
- 1 cup fresh grated parmesan cheese
- ½ cup fresh grated fontina cheese
- ¼ cup chopped parsley
- 1 tablespoon chopped tarragon
Ingredients, Arancini
- ¾ cup chopped, cooked lobster meat
- 2 cups all-purpose flour combined with 1 teaspoon of kosher salt
- 2 cups panko bread crumbs combined with ½ cup finely grated parmesan cheese
- 3 large eggs
Directions
1. Prepare the Risotto
In a large sauté pan, melt the butter over medium heat. Add the onion, shallots, and garlic to the pan. Cook until tender, about 3 minutes. Add the rice, salt, and pepper. Sauté for about 3 minutes.
2. Add Wine and Broth
Pour in the white wine and stir continuously for 2 minutes, allowing the wine to reduce. Add ½ cup of broth at a time, stirring until each addition is absorbed before adding more. Continue until the rice is completely cooked and creamy.
3. Finish the Risotto
Stir in the parmesan, fontina, parsley, and tarragon. Taste and adjust seasoning if needed (may require more salt).
4. Cool the Risotto
Spread the risotto onto a baking sheet. Place a piece of parchment paper or plastic wrap directly on the risotto’s surface. Refrigerate for at least 1 hour or up to overnight until completely cool.
5. Prepare the Risotto Mixture
Once the risotto has cooled, remove it from the fridge. Stir in the cooked lobster meat until evenly distributed.
6. Set Up Your Breading Station
Place all-purpose flour in a shallow dish. Place panko in another shallow dish. Whisk eggs in a small bowl. Set up two baking sheets lined with parchment paper for the finished arancini.
7. Shape the Arancini
Shape the cold risotto into 2-inch balls (about 3 tablespoons of mixture). Create a small dent in each ball with your thumb and place a piece of lobster meat in the center. Reshape into a ball, ensuring the lobster is fully encased. Place on one of the lined baking sheets and repeat with the remaining mixture and lobster.
8. Bread the Arancini
Take each shaped arancini and dip first in the all-purpose flour, then in the whisked eggs, and finally coat in panko. Place the breaded arancini on the other lined baking sheet. Repeat until all the arancini are breaded. Place the tray in the fridge until ready to fry, or freeze for future use.
9. Fry the Arancini
In a large Dutch oven, heat at least 1 ½ inches of a neutral oil (such as canola or vegetable oil) to 325-350°F. Using a slotted spoon or spider strainer, carefully place a few arancini into the hot oil. Do not overcrowd the pot. Fry the arancini until they are deep golden brown, turning periodically for even frying (about 6 to 8 minutes; internal temperature should reach about 150°F). Transfer to a sheet pan or plate lined with paper towels to absorb excess grease. Continue frying the remaining arancini in batches.
