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Ingredients
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Rice Mixture
Breading
Frying
Method
Rice Preparation
- 1
Cook the Rice
In a medium saucepan, bring the fish stock to a gentle simmer. In another pan, heat a tablespoon of oil over medium heat and sauté the shallots and garlic until translucent. Add the Arborio rice and stir for 2 minutes until the rice is slightly toasted. Pour in the white wine and cook until absorbed.
- 2
Add Stock
Gradually add the fish stock to the rice, one ladle at a time, stirring constantly. Wait until the liquid is absorbed before adding more stock. Continue this process until the rice is creamy and al dente, about 18-20 minutes.
- 3
Mix in Seafood
Once the rice is cooked, remove it from heat. Stir in the salt, black pepper, parsley, lemon zest, and cooked seafood. Allow the mixture to cool completely.
Forming the Arancine
- 4
Shape the Balls
Once the rice mixture is cool, take a handful and form it into a ball about the size of a golf ball. Repeat until all the mixture is shaped.
Breading Process
- 5
Prepare Breading Station
Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with breadcrumbs.
- 6
Bread the Arancine
Roll each rice ball in flour, dip it in the beaten eggs, and finally coat it with breadcrumbs. Ensure each ball is thoroughly coated.
Frying
- 7
Heat Oil
In a deep frying pan, heat the vegetable oil over medium-high heat until it reaches 350°F (180°C).
- 8
Fry the Arancine
Carefully add the breaded arancine to the hot oil in batches, ensuring not to overcrowd the pan. Fry for about 4-5 minutes or until golden brown and crispy.
- 9
Drain and Serve
Remove the arancine from the oil and drain on paper towels. Serve hot with a side of marinara sauce for dipping.
