How to Make lobster arancini (fried rice balls)

Nothing tastes better than "fried". Even lobster. Even rice. Yes, and in combination, fried rice and lobster meat in a tightly pack crusted ball of yumminess is one of the best things you can try at home for the courageous at heart. What's it called? Lobster arancine.

'Arancia' is the Italian word for 'orange.' Like little orange-golden spheres, arancini balls have a creamy rice center and a crusty, fried outer shell. Adria Handley of Radici in Portsmouth, New Hampshire, adds lobster and Parmesan cheese to her rice mixture. She then rolls them in breadcrumbs, and pan-fries them to a crunchy golden-grown. Buonissimo!

INGREDIENTS:

Makes about 10 arancini which would serve 5 as an appetizer

Risotto Base

* ½ lb (2 sticks) butter
* ½ onion, finely diced
* 2 cups arborio rice
* 2 cups white wine
* 2 cups lobster or vegetable stock

Arancini

* 1 batch risotto base
* 1 egg
* 2 tbsp fresh parsley, diced
* 1 cup Parmesan cheese, grated
* salt & pepper for seasoning
* 2 cups cooked lobster meat, diced
* 1 cup unseasoned breadcrumbs
* sauté pan filled ¼" with vegetable oil

RECIPE:

1. In a large sauté pan, cook onions on medium-high in butter until translucent
2. Add rice and cook briefly, stirring to coat all grains of rice in butter, and until the rice starts to look translucent around the outside of the grain
3. Add the white wine and stir until almost completely absorbed, 4-5 minutes
4. Add lobster or vegetable stock, stirring until liquid is absorbed, about 5-6 minutes
5. Transfer to a shallow baking dish and spread in an even layer. Refrigerate until cooled