Risotto balls stuffed with Shrimp & Scallops, deep fried or baked.
- 2 cups Arborio rice
- 2 tbsp olive oil
- 1/4 cup shallot chopped fine
- 1 cup white wine
- 1 cup grated parmesan cheese
- 1/4 cup Vito Marcello Tomato Basil Sauce You'll use the rest of jar for dipping
- 6 cups chicken stock "Warm"
- 1/4 cup chopped basil
- 1 tsp salt
- 1/2 tsp white pepper
- 1 cup deveined raw shrimp cleane and pat dry cut into small pieces about 1/4 inch
- 1 cup raw scallops cleaned & pat dry cut into small pieces about a 1/4 inch
- 1 tsp olive oil
- 1 tsp capers drained and chopped
- Pinch of salt
On high heat in a heavy bottom pot, Sauté shallots in olive oil when shallots are translucent add rice, mix well stir frequently when rice has absorbed the oil add white wine, salt & pepper, Stir frequently not letting the bottom stick as soon as the wine is absorbed add 2 cups of chicken stock then lower heat to a medium, continue adding the rest of the chicken stock 2 cups at a time stirring frequently. When you add the last two cups of chicken stock also add ¼ cup of VM Tomato basil sauce and basil. when liquid is totally absorbed then take the rice off the heat place in a cooling pan, a large sheet pan works well.
Place the rice on sheet pan, add parmesan cheese, combine well and spread the mixture evenly. set aside.
Now in a large sauté pan heat oil on med high heat, once hot, add all shrimp, scallops, capers and pinch of salt. sauté for about 2-3 minutes, you don’t want to overcook! Remove from heat and set aside. Bring to room temp. Once at room temp drain excess liquid from seafood mixture, you want this mixture to be dry.
Using a measuring cup (1/4 cup) scoop rice and level place in the palm of your hand “Your hand must be wet” form the rice into a cup like mold and it’s ready to be filled with the Seafood mix add about a tablespoon of Seafood mix, the mix should be warm or at least room temp! Gently cover mix completely with rice add a bit more rice if needed to close ball.
Gently handle the Arancini, cover with flour then egg wash then bread crumbs, repeat egg wash and bread crumb and set aside.
To Fry: Fry Arancini’s in Canola oil 3-4 minutes or until golden brown (deep fryer works well here) be gentle when removing Arancini’s from deep fryer, 2 large spoons work well. Then place on paper towels in warm oven @ 125 until it’s ready to serve. Serve with a side of warm Tomato Basil Sauce. Makes about 14 -16 balls.
To Bake: Preheat oven to 350 Arrange Arancini’s on parchment paper, spray with oil (pam) and place in oven at 350 for about 30 minutes until golden brown. Let sit for a few minutes before serving, Serve with a side of warm Tomato Basil Sauce. Makes about 14 - 16 balls.