Sicilian Lobster Arancini (Fried Risotto Balls) with Saffron Aioli Sauce
2 tablespoon extra virgin olive oil
2 tb butter
2 large shallots chopped
2 cups 15 oz Arborio or Carnaroli rice
1 cup white wine Pinot Grigio
3 tablespoons lemon juice or juice of half a lemon
4 cups lobster stock + 1 cup water simmering on the stove
Salt and fresh ground black pepper to taste
1 cup parmesan cheese freshly grated
1 cup frozen peas thawed
Directions
Heat the oil and butter in a large enamel pot on the stove. Add shallots, salt and pepper and sauté until lightly browned. Add the rice and stir, cooking until lightly toasted about 3-4 minutes. Add the white wine while stirring. Add the lemon juice. With the heat on medium high, begin adding the seafood stock a little at a time, and continuously stirring, until all the stock has been used and the rice is al dente and creamy. Turn off heat and mix in the parmesan cheese. Check seasoning and adjust if needed. Spread the risotto in a single layer on a baking sheet sprayed with baking spray. Sprinkle the peas on top. Cover with saran wrap and refrigerate for a few hours, or overnight.
Serve immediately with the Saffron Aioli.
2 cups cooked lobster meat diced
3 tablespoons butter
2 eggs beaten & 3 eggs, beaten - in separate bowls.
2 tablespoons water
2 cups breadcrumbs half panko, half regular
1 cup flour
1 quart canola oil
Melt the butter in a pan and warm the diced lobster meat. Set aside to cool in a small bowl.
Place the cold risotto in a large mixing bowl. Add 2 beaten eggs and stir in the cold risotto with ½ cup breadcrumbs until well combined. Place the remaining breadcrumbs in a deep medium bowl. Add 2 tablespoons water to the remaining 3 beaten eggs to make a thin egg wash. Place the flour in a small bowl.
Arrange the breading station with flour, egg wash and breadcrumbs. Grab a handful of rice mixture and form a ball the size of an orange. Make a dent in the center with your thumb. Place a few pieces of lobster meat in the center of the cupped rice. Next, close the rice around the filling and shape into a ball. Add a little more rice if needed. It is up to you on the size - large like oranges, or small like tangerines. Roll the arancini in flour, then roll in the beaten egg, and finally the breadcrumbs. Set aside until all of the risotto mixture has been used.
Heat oil in a deep fryer to 375 degrees. Add the arancini a few at a time and cook quickly until golden brown. Do not crowd. Remove from oil and place on paper towel lined baking sheet to drain.
Saffron Aioli:
8 - 10 saffron threads
1 tablespoon very hot water
1 cup mayonnaise
1 tablespoon Dijon mustard
1 tablespoon extra virgin olive oil
Juice one lemon
1 teaspoon kosher salt
1 teaspoon black pepper freshly ground
Place 8-10 threads of saffron in 1 tablespoon of hot water in a small mixing bowl. Let steep for 5 minutes. Add salt, black pepper, lemon juice, olive oil, Dijon mustard and mayonnaise and combine thoroughly. Cover and keep chilled until ready to serve to allow the flavors to blend.
Note: These also can be made ahead of time. If so, deep fry them to light golden brown and drain on a paper towel. Refrigerate or freeze the arancini. To reheat, place them on a baking sheet lined with parchment paper in an oven at 400ºF for 10 minutes or until hot inside. If you eat them right away the centers will be creamier. If you reheat them, they will be a bit drier so go a bit heavier on the sauce.
