Shrimp Arancini

Preparation

• • In a non-stick skillet over medium heat, cook the risotto for 10 minutes or until very creamy and thickened, vigorously stirring a few times. Transfer the risotto to a baking dish. Cover with plastic wrap. Refrigerate for 1 hour or until completely chilled.
  • Preheat the oil in a deep fryer to 350°F (180°C) (see note). Line a baking sheet with a wire rack or paper towels.
  • In a shallow dish, place the flour. In a second shallow dish, lightly beat the egg. In a third shallow dish, place the breadcrumbs.
  • Using a 1-tbsp (15 ml) ice cream scoop, shape the risotto into balls. Finish rolling the balls using your hands.
  • Dredge the arancini in the flour, shaking off any excess. Dip into the beaten egg, letting some of the excess drip off. Coat with the breadcrumbs.
  • Fry 8 to 10 arancini at a time in the hot oil for 3 minutes or until nicely browned. Watch out for splattering. Drain on the baking sheet. Season lightly with salt. Serve hot.