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.
AppetizersBrigitte’s PicksCooking with RICARDO ProductsEggsHors d'oeuvreHors d'oeuvresRisottoSummer CookingSummer Parties
Ингредиенты
- 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
Инструкция
- 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.
