Shrimp / Goat Cheese / Sun-dried Tomato Arancini / Basil-lemon Aioli Recipe
Appetizer
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Ingredients
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Arancini
Method
Cooking Instructions
- 1
Prepare the Risotto
In a large saucepan over medium heat, heat the vegetable broth and keep it warm. In another pan, sauté the onion and garlic in a little oil until translucent. Add the Arborio rice, stirring for 1-2 minutes until the rice is well coated. Gradually add the warm broth, one ladle at a time, stirring frequently until absorbed. Continue until the rice is creamy and al dente. Allow to cool.
- 2
Mix the Filling
Once the risotto is cooled, fold in the chopped shrimp, crumbled goat cheese, and chopped sun-dried tomatoes. Season with salt and black pepper.
- 3
Form the Arancini
Take a small amount of the mixture and form it into a ball or patty shape. Repeat until all the mixture is used. Dip each ball into the beaten egg, then roll in flour, and finally coat with bread crumbs.
- 4
Fry the Arancini
In a deep pan, heat the oil over medium-high heat. Fry the arancini in batches until golden brown, about 3-4 minutes. Drain on paper towels.
- 5
Prepare the Aioli
In a bowl, mix mayonnaise, lemon juice, fresh basil, salt, and pepper to taste. Stir until well combined.
