Ease of preparation rating: Medium
Yield: 6 balls
Ingredients:
- 1 ½ (350 ml) cups Arborio rice
- 4 ½ cups (1.1 L) chicken stock, divided
- ¾ cup (180 ml) grated sheep cheese
- 2 eggs, divided
- 1 tablespoon (15 ml) olive oil
- 2 garlic cloves, minced
- 2 shallots, finely chopped
- 1 cup (240 ml) shrimp
- 3 tablespoons (45 ml) tomato paste
- 2/3 cup (160 ml) fresh cooked crab meat
- ½ cup (120 ml) white wine
- 2 tablespoons (30 ml) chopped fresh parsley
- ½ cup (120 ml) flour
- ½ cup (120 ml) breadcrumbs
- Vegetable oil, for frying
Method:
Toast rice in a dry pan over medium heat until fragrant, 3-4 minutes, tossing and moving the pan often.
Add 2 cups (480 ml) chicken stock and stir. Once the rice has fully absorbed the liquid, slowly add the remaining stock, stirring, until the rice is fully cooked and sticky. Let cool.
Stir in the cheese and 1 egg. Let cool.
Meanwhile, heat the olive oil in a pan over medium-low heat. Add the garlic and shallots and cook until fragrant, 2-3 minutes.
Add the wine, raise the heat to medium, and cook until almost evaporated, 8-10 minutes.
Add the shrimp and cook until pink, 4-5 minutes.
Add tomato paste and stir in. Add crab meat and stir in.
Remove the pan from heat and stir in parsley. Allow the rice to cool for 15-20 minutes.
Put 2 tablespoons (30 ml) of rice in the palm of your hand and press a well in the centre. Put 1 teaspoon (5 ml) of the seafood mixture in the well and close the rice around it. Repeat until all the rice and filling have been used.
Heat oil in a deep-sided pot until it reaches 350 F (175 C).
Put the flour in a shallow bowl. Beat the remaining egg in a second bowl. Add breadcrumbs to a third bowl. Dip each ball first in flour, then in egg, then dredge in breadcrumbs.
Carefully lower the balls into the oil in batches and fry until golden and crispy, 4-5 minutes. Remove with a slotted spoon and drain on a paper towel-lined plate.
Buon appetito!
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