Ingredients
Instructions
- Pour broth into saucepan; bring to simmer. Reduce heat to low to maintain heat.
- Melt butter in large skillet over medium heat; cook onions and garlic for 3 to 5 minutes or until slightly softened. Stir in rice, and half of the salt and pepper; cook for 2 to 3 minutes or until well coated. Pour in wine; cook, stirring constantly, until most of the liquid is absorbed.
- Add broth, 1 cup at a time, stirring until all of the liquid is absorbed before adding the next addition, until rice is tender, about 20 minutes.
- Spoon mixture onto baking tray; let cool to room temperature. Cover and refrigerate for at least 6 hours or overnight until well chilled.
- Stir crab meat, dill, chives, Worcestershire sauce and Dijon into chilled risotto. Fold in 1/2 cup bread crumbs, Parmesan and 1 egg.
- Roll mixture into twelve balls. Place on parchment paper–lined baking sheet. Refrigerate for 20 to 30 minutes or until firm.
- In shallow bowl, stir together remaining bread crumbs, salt and pepper. In separate shallow bowl, beat remaining eggs. Dredge rice balls first in flour, then dip into beaten eggs and roll in bread crumbs until well coated.
Meanwhile, pour enough vegetable oil into large saucepan to come 2 inches up side; heat over medium heat until instant-read thermometer reads 350°F. Working in 4 batches, carefully drop rice balls into hot oil and fry for 3 to 5 minutes or until golden brown. Using slotted spoon, transfer rice balls to paper towel–lined tray. Serve tartar sauce with rice balls for dipping.
Arancini Components
Traditionally made using the leftovers of risotto, arancini are rolled and deep-fried rice balls with a gooey and cheesy center. This recipe has combined the flavors of your favorite arancini with a savory crab cake along with a side of prepared tartar sauce for dipping.
To start this recipe, like any delicious risotto, you’ll need Arborio Rice to obtain that perfect rich and creamy texture. Toasted with onions and garlic, perfumed with dry white wine and cooked in warm seafood broth, all you’ll need to do is let the rice chill.
For the New England crab cake flavor, crab meat, dill, chives, Worcestershire sauce and Dijon are mixed into the risotto rice. Crabmeat can be used from fresh, canned or frozen, just ensure that it is well-drained or thawed before using to avoid mushy rice.
Using the traditional method, use our step-by-step guide on how to deep-frying these arancini balls, or you can use an Air-Fryer following the manufacturer's instructions. However, just note that you may need to alter your breading technique to coat foods with flour first, then egg and then the breadcrumbs for best results.
Seafood Risotto
Seafood and risotto pair perfectly together, so if you can’t get enough of these flavors, you’ll want to try this Authentic Seafood Risotto recipe. Or, use fresh lobster tail to make your own Summer Lobster and Corn Risotto.
Other Rice Inspiration
For another Mediterranean flavored dish why not try making an Instant Pot Orzo using our very own Orzo Rice or a Shrimp Salad recipe. If you want something more exotic, why not try a Pearl Couscous Salad?
