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Tuesday, October 19, 2010

Lobster Arancini

4 cups seafood stock

4 tablespoon butter

¾ cut onion finely chopped

1 cup arborio rice

½ cup white wine

1 lb. lobster meat

½ cup Parmigiano-Reggiano cheese

⅓ cup heavy cream

1½ TBS fresh herbs (basil, thyme, oregano, etc.)

salt & pepper to taste

3 eggs

⅓ cup cubed mozzarella

Vegetable oil

½ cup flour

1 cup panko bread crumbs

In a heavy Dutch oven or large saucepan, melt 3 tablespoons of the butter over medium-high heat. Add the chopped onion and saute until transparent, about 4 minutes. Add rice and cook, stirring constantly, until rice is opaque and fragrant, about 1 minute. Add the white wine and cook, stirring, until absorbed. While continually stirring, begin adding the stock in ½ cup increments, allowing the liquid to become completely absorbed between additions. Cook until the rice is just tender and the risotto is creamy, about 20 minutes. Fold in the lobster. Add the grated Parmigiano-Reggiano, heavy cream, herbs and salt and pepper and stir to combine well. Transfer to a mixing bowl or baking dish and allow to cool completely. Refrigerate until thoroughly chilled. This is great when made the night before. Remove the chilled risotto from the refrigerator and stir in 1 of the eggs. Using a small scoop or large spoon, divide the risotto into approximately 3 tablespoon portions. Using your hands, form the portions into rough ball shapes.

Press a hole into the center of each risotto ball and stuff the center with some of the cheese and the chopped lobster. Press the opening closed and roll the ball between your hands until it is smooth. Set aside while you prepare the other arancini. In a large saucepan, heat 2 inches of oil until a deep-fry thermometer reads 360 degrees F. Place the flour, remaining 2 eggs and bread crumbs in 3 separate bowls. Season each with Essence to taste. Using a fork, lightly beat the eggs. One by one, lightly dredge each risotto ball in the flour, then the beaten egg mixture, then the bread crumbs, so that each ball is completely coated.

Fry the balls in batches, a few at a time, turning once during cooking so that they are evenly browned, about 2 minutes. Transfer to paper-lined plates to drain briefly, then serve immediately with home made tomatoe sauce or lobster sauce.