15min 4 ppl
Seafood Arancini
65 minutes
4 people
Hardover 60 min or 12+ steps
65 min · 18 steps
Hard: over 60 min or 12+ steps
385 kcalper person
Protein 14g
Carbs 48g
Fats 14g
About this dish
Golden-fried risotto balls filled with tender shrimp and scallops, offering a crispy exterior and creamy, seafood-studded center. These Italian-inspired appetizers are pan-fried until deep golden brown for the perfect textural contrast.
Allergy Info
Dairy, Gluten, Eggs, Fish
Diet Info
Pescatarian
Ingredients
Fresh Produce
- onionfinely diced1 medium
- garlicminced2 cloves
- fresh parsleyfinely chopped10 g
- lemon zest1 lemon
Fish & Seafood
- shrimppeeled and deveined, chopped into small pieces100 g
- scallopschopped into small pieces100 g
Dairy & Eggs
- parmesan cheesegrated50 g
- eggslightly beaten2
Tins & Jars
- vegetable stockwarmed750 ml
Dried Goods
- arborio riceuncooked300 g
- panko breadcrumbs100 g
Spices & Seasonings
- saffron threads5 g
- salt5 g
- black pepper2 g
Oils & Condiments
- dry white wine30 ml
- olive oil15 ml
Utensils
- Large heavy-bottomed pan
- Large skillet
- Ladle
- Wooden spoon
- Small bowls
- Shallow bowls
- Large plate
- Parchment-lined tray
- Tongs or slotted spoon
- Food thermometer
- Microplane or zester
- Chef's knife
- Cutting board
Method
1
Combine shrimp and scallops in a small bowl; set aside. Measure out parmesan, beaten eggs, breadcrumbs, and all dry ingredients into separate small bowls for easy assembly.
Approx. 5 minutes
2
Heat 15ml olive oil in a large, heavy-bottomed pan over medium heat until shimmering.
Approx. 2 minutes
3
Add diced onion and sauté for 4 minutes until softened and translucent.
Approx. 4 minutes
4
Add minced garlic and cook for 1 minute until fragrant.
Approx. 1 minutes
5
Pour in white wine and stir for 1 minute until mostly evaporated.
Approx. 1 minutes
6
Add arborio rice and stir continuously for 2 minutes until lightly toasted and translucent at the edges.
Approx. 2 minutes
7
Add warm vegetable stock one ladle at a time, stirring frequently, waiting for each addition to be mostly absorbed before adding the next, continuing for 15–18 minutes until rice is creamy and al dente (test a grain for tenderness).
Approx. 17 minutes
8
Stir in chopped shrimp and scallops, and cook for 2 minutes until the seafood is opaque and cooked through (internal temperature should reach 63°C / 145°F — verify with a thermometer).
Approx. 2 minutes
9
Remove from heat and stir in saffron threads, parmesan, parsley, lemon zest, salt, and pepper until fully combined.
Approx. 2 minutes
10
Spread risotto on a large plate and refrigerate for 20 minutes until cool enough to handle.
Approx. 20 minutes
11
Wet your hands lightly and form risotto into 12 balls, about the size of golf balls (approximately 45g each), packing firmly.
Approx. 8 minutes
12
Set up a breading station with beaten eggs in one shallow bowl and panko breadcrumbs in another.
Approx. 1 minutes
13
Dip each arancino into beaten egg, then roll in panko breadcrumbs, pressing gently to coat evenly, and place on a parchment-lined tray.
Approx. 5 minutes
14
Heat 30ml olive oil in a large skillet over medium-high heat until it shimmers and a breadcrumb sizzles immediately when dropped in.
Approx. 3 minutes
15
Working in batches of 4–5, carefully place arancini in the hot oil and fry for 3–4 minutes until the bottom is deep golden brown.
Approx. 4 minutes
16
Gently turn each arancino and fry the other side for 3–4 minutes until deep golden brown all over.
Approx. 4 minutes
17
Transfer fried arancini to a paper-towel-lined plate to drain excess oil, and repeat with remaining batches.
Approx. 2 minutes
18
Serve warm, optionally with lemon wedges or marinara sauce for dipping.
Approx. 1 minutes
