Seafood Arancini Recipe

Prepare stock and mise

Keep 6 cups of seafood or chicken stock simmering gently in a saucepan. Dice the onion, mince garlic, chop shrimp and pick crab meat. Grate parmesan, cube mozzarella, and have butter and olive oil ready.

Sauté aromatics

In a wide heavy-bottomed sauté pan or Dutch oven, heat 2 tbsp EVOO and 1 tbsp butter over medium heat. Add the diced onion and cook, stirring, until translucent, about 4–5 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.

Toast the rice

Add 2 cups arborio rice to the pan and stir to coat with oil and butter. Cook, stirring, 1–2 minutes so the edges of the rice become slightly translucent and toasted.

Deglaze

Pour in 1 cup dry white wine and simmer, stirring, until mostly absorbed by the rice.

Cook risotto

Begin adding the warm stock one ladle (about 1/2 cup) at a time, stirring frequently. Wait until most of the liquid is absorbed before adding the next ladle. Continue this process for 18–22 minutes until the rice is creamy and al dente. If the rice looks too thick before fully cooked, add up to 1/4 cup cold water to adjust consistency.

Add seafood

When the rice is about 3–4 minutes from done (rice still slightly firm), stir in the chopped gulf shrimp and blue crab meat so they gently warm through and finish cooking in the residual heat. Season with 1.5 tsp kosher salt, 1 tsp black pepper, and 1 tsp lemon zest.

Finish risotto

Remove pan from heat and stir in 1 tbsp butter, 1 cup grated Parmesan, 1 cup heavy cream, chopped parsley, and the diced mozzarella. Stir until fully combined and creamy. Taste and adjust seasoning. Allow the risotto to cool to room temperature, then refrigerate uncovered for 30–45 minutes until it firms up enough to form balls (risotto should be cool but still slightly moist).

Prepare breading station

Set out three shallow bowls: 1) all-purpose flour, 2) beaten eggs, 3) breadcrumbs mixed with 2 tbsp finely grated parmesan. Keep the flour and breadcrumbs lightly salted.

Portion risotto

Using wet hands or lightly oiled hands, scoop about 2–3 tablespoons (roughly 2 oz) of chilled risotto into your palm. Flatten into a disk and place a small cube of mozzarella in the center, then gently wrap the risotto around the cheese to form a compact ball (about 1.5–2 inches diameter). Repeat until all risotto is used, about 18–22 arancini.

Breading

Roll each ball first in flour, tapping off excess, then dip in beaten egg, then roll in the breadcrumb-parmesan mixture, pressing lightly to adhere. For an extra-crisp shell, double-dip: back into egg and breadcrumbs again. Place breaded balls on a tray and refrigerate for 20 minutes to set.

Heat oil

In a deep pot or heavy skillet, pour vegetable oil to a depth of about 2–3 inches (about 48 tbsp listed — use enough to submerge the arancini). Heat to 350°F (175°C). If you don't have a thermometer, test with a breadcrumb: it should sizzle and brown in about 30–45 seconds.

Fry arancini

Working in batches to avoid overcrowding, carefully lower chilled arancini into the hot oil and fry until golden brown and crisp, about 3–4 minutes per batch, turning once for even color. Use a slotted spoon to transfer to a paper towel-lined tray to drain. Keep warm in a low oven (200°F / 95°C) while remaining batches fry.

Finish

When all arancini are fried, sprinkle with additional grated parmesan and chopped parsley.

Sauté shallot and garlic

In a medium saucepan, heat 1 tbsp EVOO over medium heat. Add the minced shallot and sauté 2–3 minutes until softened. Add 2 cloves minced garlic and cook 30 seconds until fragrant.

Build sauce

Stir in 2 tbsp tomato paste and cook 1 minute to caramelize. Add 14 oz crushed tomatoes and bring to a gentle simmer.

Add vodka and cream

Carefully add 3 tbsp vodka and simmer 2–3 minutes to cook off the alcohol. Stir in 1 cup heavy cream and 1 tsp red pepper flakes. Simmer gently 5–7 minutes until the sauce is slightly thickened. Stir in chopped basil and season with 3/4 tsp salt and 1/2 tsp black pepper. Keep warm.

Finish and strain (optional)

If you prefer a perfectly smooth sauce, pass it through a fine-mesh strainer or blend briefly with an immersion blender. Adjust seasoning to taste.

Spoon a generous pool of warm vodka tomato cream sauce onto each plate. Place 2–3 hot arancini on top. Garnish with a sprinkle of chopped parsley, a dusting of grated Parmesan, and a lemon wedge on the side. Serve immediately so the mozzarella center remains molten.