Jul 14 2026
Restaurants›Ristorante Di Sopra›Crab Arancini Recipe

Crab Arancini Recipe

Inspired by Ristorante Di Sopra
Time1h
Serves4

Fried risotto balls stuffed with lump crab meat, mozzarella and peas, served on pesto cream sauce

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Ingredients

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Risotto Balls

Pesto Cream Sauce

For frying

Method

Risotto Balls Preparation

  1. 1

    Cook the Risotto

    In a large saucepan, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sauté until the onion becomes translucent.

  2. 2

    Add the Rice

    Add the Arborio rice to the saucepan and stir for 1-2 minutes until the rice is well-coated with oil.

  3. 3

    Incorporate the Wine

    Pour in the white wine and stir until it has mostly evaporated.

  4. 4

    Add Broth Gradually

    Begin adding the warm chicken or vegetable broth, one ladle at a time, stirring frequently. Wait until the liquid is absorbed before adding more. Continue until the rice is creamy and al dente, about 18-20 minutes.

  5. 5

    Cool the Risotto

    Once cooked, remove from heat and stir in grated Parmesan cheese. Season with salt and black pepper to taste. Spread the risotto on a baking sheet and let it cool completely.

  6. 6

    Form the Balls

    Once cooled, take a small amount of risotto in your hands, flatten it, and place a teaspoon of lump crab meat, a cube of mozzarella, and a few peas in the center. Shape the risotto around the filling into a ball and repeat until all the mixture is used.

  7. 7

    Coat the Balls

    Roll each ball in the beaten egg and then in the breadcrumbs to coat evenly.

Pesto Cream Sauce Preparation

  1. 8

    Make the Sauce

    In a saucepan over medium heat, combine the heavy cream and basil pesto. Stir continuously until well combined and heated through.

  2. 9

    Finish the Sauce

    Stir in the grated Parmesan cheese and season with salt and black pepper to taste. Keep warm on low heat.

Frying the Arancini

  1. 10

    Heat the Oil

    In a deep frying pan or pot, heat the vegetable oil to 350°F (175°C).

  2. 11

    Fry the Balls

    Carefully add the risotto balls to the hot oil in batches, frying until golden brown and crispy, about 3-4 minutes.

  3. 12

    Drain and Serve

    Remove the fried arancini and drain on paper towels. Serve hot drizzled with the pesto cream sauce.

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