Shrimp Arancini
Not only does it make meal prep easier, our RICARDO shrimp risotto is also a great base for making arancini. Roll the cooled risotto into balls, coat them in breadcrumbs and fry them up. They’ll be a hit with your guests this summer.
Ingredients
- 1 package (550 g) frozen shrimp risotto (see note)
- 1/4 cup (40 g) unbleached all-purpose flour
- 1 egg
- 3/4 cup (60 g) panko breadcrumbs
- Vegetable oil, for frying
Instructions
- In a non-stick skillet over medium heat, cook the risotto for 10 minutes or until very creamy and thickened, vigorously stirring a few times. Transfer the risotto to a baking dish. Cover with plastic wrap. Refrigerate for 1 hour or until completely chilled.
- Preheat the oil in a deep fryer to 350°F (180°C) (see note). Line a baking sheet with a wire rack or paper towels.
- In a shallow dish, place the flour. In a second shallow dish, lightly beat the egg. In a third shallow dish, place the breadcrumbs.
- Using a 1-tbsp (15 ml) ice cream scoop, shape the risotto into balls. Finish rolling the balls using your hands.
- Dredge the arancini in the flour, shaking off any excess. Dip into the beaten egg, letting some of the excess drip off. Coat with the breadcrumbs.
- Fry 8 to 10 arancini at a time in the hot oil for 3 minutes or until nicely browned. Watch out for splattering. Drain on the baking sheet. Season lightly with salt. Serve hot.
Not only does it make meal prep easier, our RICARDO shrimp risotto is also a great base for making arancini. Roll the cooled risotto into balls, coat them in breadcrumbs and fry them up. They’ll be a hit with your guests this summer.