When leftovers taste this good you run the risk of making food just to create it! I’m a sucker for fried riceballs – the decadence of Lobster Arancini is strong enough to disarm all of my willpower…
Cornmeal crusted balls filled with risotto, seafood and cheese. A traditional Italian rice ball (arancini) would be crusted with breadcrumbs but I love cornmeal as it’s durable and adds even more crunch to the texture of the ball itself.
Before getting to the recipe, let’s discuss a few points:
- Be safe, know how to deep fry and have safety precautions in place. My Father was a fire fighter and I gre up hearing about accidents with deep-frying – these are very good but they aren’t worth your house.
- Cheese and seafood. Not everyone’s bag. I think it works because of the amount of starch in risotto and works with the deep-frying but it’s purely optional.
Lobster Arancini Recipe
- 3 cups Leftover cooked lobster risotto (vegetarian risotto would also work) - look for links to both after this recipe at the bottom of this article.
- 6-8 Hunks of cheese - one per ball (which is made from 2 small handfuls of risotto so cut to the scale of your leftovers; it takes about 0.5-0.75 cups of risotto to make each ball).
- ½ cup Flour to coat
- 2 eggs lightly beaten
- ½ cup Cornmeal
- Oil for frying
- Tomato sauce for serving
- Cheese for serving (optional)
- Preheat oven to 200 (for keeping cooked arancini warm while you cook other batches).
- Warm tomato sauce on medium-high.
- Form the balls (I place a bit of rice in one hand, put the piece of cheese in the middle and cover with a second bit of rice). Set onto a plate.
- Coat each ball as follows: (a) Dredge it in the flour. (b) Coat with the egg. (c) Coat with the cornmeal
- You want at least enough oil to cover half the rice ball. Heat your oil to frying temperature (it should shimmer, appear very thin and the riceball should sizzle when it touches the oil).
- Carefully add each ball as you finish the previous step - do not crown the pan (I cook two at a time in a large pot) as this will lower the cooking temperature too much and change the process away from frying and into poaching. This is not desired.
- Fry until crisp and rotate to fry second side. These took about 5 minutes a side.
- Remove with a large slotted spoon and allow them to cool and drain for a few minutes on paper towel or something else that's absorbent.
- Remove the paper towel and put them in the oven - this will keep them warm and further warm the insides.
- Serve on a plate with sauce and garnish with cheese, if desired.
Click to see our recipes for our Lobster/ seafood and vegetarian risotto!