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Ingredients
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Lobster Arancini
Method
Preparation
- 1
Cook the Rice
In a saucepan, bring the vegetable broth to a boil. Add the Arborio rice, reduce heat, cover, and simmer for about 18-20 minutes until the rice is creamy and tender. Allow to cool.
- 2
Sauté the Aromatics
In a skillet, heat a tablespoon of olive oil over medium heat. Add the chopped onion and sauté until translucent. Add the minced garlic and cook for another minute.
- 3
Combine Ingredients
In a large bowl, mix the cooled rice, sautéed onions and garlic, lobster meat, Parmesan cheese, parsley, egg, salt, and black pepper until well combined.
- 4
Form the Arancini
Wet your hands and take a handful of the mixture, roll it into a ball about the size of a golf ball. Repeat until all mixture is used.
- 5
Coat the Arancini
Dredge each ball in flour, then dip into a beaten egg, and finally roll in breadcrumbs to coat.
- 6
- 7
Serve
Serve the lobster arancini hot with pomodoro sauce for dipping.