Lobster & Artichoke Arancini Recipe
sun-dried tomato pesto | basil
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Ingredients
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For the Arancini
Method
To Prepare the Arancini
Cook the Rice
In a pot, bring 4 cups of water to a boil. Add the Arborio rice and a pinch of salt. Reduce heat and simmer for about 18 minutes until the rice is creamy and cooked through. Remove from heat and let cool.
Prepare the Mixture
In a large bowl, combine the cooled Arborio rice, lobster meat, chopped artichoke hearts, grated Parmesan cheese, beaten egg, black pepper, and salt. Mix well until all ingredients are evenly incorporated.
Form the Arancini
Using your hands, take a small amount of the mixture and form it into a ball, about the size of a golf ball. Roll the ball in breadcrumbs to coat. Repeat until all the mixture is used.
Fry the Arancini
In a large frying pan, heat olive oil over medium heat. Once hot, add the arancini in batches, being careful not to overcrowd the pan. Fry for about 4-5 minutes, turning occasionally, until golden brown on all sides. Remove and drain on paper towels.