Seafood Arancini Recipe
Shrimp and Crab. Served with Vodka Sauce.
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Ingredients
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Arancini Balls
Vodka Sauce
Method
Preparing the Arancini
- 1
Cook the Arborio Rice
In a pot, bring 3 cups of water to a boil. Add the Arborio rice and a pinch of salt. Reduce heat to low, cover, and simmer for about 20 minutes, or until the rice is tender and creamy. Allow it to cool.
- 2
Prepare the Filling
In a mixing bowl, combine the cooled Arborio rice, shrimp, crab meat, Parmesan cheese, beaten egg, parsley, salt, and black pepper. Mix well until all ingredients are combined.
- 3
Shape the Arancini Balls
With wet hands, take a small amount of the rice mixture and shape it into small balls (about 1.5 inches in diameter). Repeat until all the mixture is used.
- 4
Coat the Arancini
Roll each ball in breadcrumbs until fully coated. Set aside on a plate.
Frying the Arancini
- 5
Heat the Oil
In a deep frying pan, heat the olive oil over medium heat until it reaches 350°F (175°C).
- 6
Fry the Arancini
Carefully add the arancini balls to the hot oil, frying in batches to avoid overcrowding. Fry for about 3-4 minutes or until golden brown. Remove with a slotted spoon and drain on paper towels.
Preparing the Vodka Sauce
- 7
- 8
Add Tomatoes and Vodka
Stir in the crushed tomatoes and vodka. Simmer for about 10 minutes to allow the flavors to meld.
- 9
Incorporate Cream and Season
Stir in the heavy cream, salt, black pepper, red pepper flakes, and basil. Cook for an additional 5 minutes, stirring occasionally until the sauce is well combined and heated through.
Serving
- 10
Plate the Dish
Serve the hot arancini balls with a generous drizzle of vodka sauce over them. Garnish with additional parsley if desired.