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Ingredients
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Arancini Base
Crawfish Filling
Frying
Method
Preparing the Rice
- 1
Cook the Arborio Rice
In a medium saucepan, bring the vegetable broth to a boil. Add the Arborio rice and reduce the heat to low. Cover and simmer for about 18-20 minutes or until the rice is creamy and al dente. Remove from heat and let it cool.
- 2
Preparing the Filling
- 3
Combine the Filling Ingredients
In a bowl, mix together the crawfish tails, chopped green onions, Cajun seasoning, and softened cream cheese until well combined.
Forming the Arancini
- 4
Shape the Arancini
Take a small amount of the rice mixture (about the size of a golf ball), flatten it in your hand, and place a teaspoon of the crawfish filling in the center. Enclose the filling with the rice and roll into a ball. Repeat until all rice and filling are used.
- 5
Coat the Arancini
Dredge each arancini ball in flour, dip in the beaten egg, then roll in breadcrumbs to coat evenly.
Frying the Arancini
- 6
Heat the Oil
In a large pot or deep fryer, heat vegetable oil to 350°F (175°C).
- 7
Fry the Arancini
Carefully add the arancini balls in batches to the hot oil. Fry until golden brown, about 3-4 minutes. Remove with a slotted spoon and drain on paper towels. Season with salt to taste.
