2tbsp extra virgin olive oil
1 white onion chopped finely
1 cup arborio
1/2 cup white wine
2tbsp white wine vinegar
Salt and black pepper to taste
2 cups crab or other seafood stock
1 cup cooked crabmeat
1tsp chopped parsley
1 cup seasoned breadcrumbs
2 eggs beaten
Heat olive oil, add onions and rice, cooking until it becomes translucent on the edges, stirring constantly. Share article
Deglaze with white wine and vinegar.
On low heat, add 1/2 cups of hot stock stirring constantly to release the starch, until the rice tastes al dente (not mushy, but not too hard either).
Season with salt and pepper, then add cheeses, cooked crabmeat, parsley and stir.
Cool down in refrigerator (do this preferably 24hours ahead of time)
Form the risotto into little balls, refrigerate.
Set up a deep frying station with enough oil to cover the arancini when you drop them in. Heat up until it sizzles but isn't smoking.
Dip the arancini in the egg then roll in the breadcrumbs. Deep fry until golden brown.
Cool, garnish and serve while warm/hot.