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Lemon Arancini

Filled with creamy risotto, and fried to a crispy finish, Italian arancini are the ultimate comfort food. Our version adds a delicious splash of Limoneira® lemon, and seasoning to the breadcrumb coating. The result is as perfect for entertaining as it is for a night in.
Course Appetizer, Appetizers, Main Course, Main Dish
Cuisine Italian

Ingredients
  

  • 3 teaspoons butter
  • 1 tablespoon olive oil
  • 2 scallions chopped
  • 1 Limoneira® lemon zest & juice
  • 3 cloves garlic minced
  • 1 1/2 cups arborio rice
  • 2/3 cup dry white wine
  • 1/2 cup freshly grated Parmesan
  • 1/4 cup Italian flat leaf parsley finely chopped
  • 1/2 cup flour
  • 3 eggs
  • 2 cups breadcrumbs
  • 1/2 teaspoon oregano
  • 1/2 teaspoon rosemary
  • Canola oil to fry

Instructions
 

  • Heat the olive oil and butter in a large skillet or Dutch oven over a medium setting. Saute the shallots, lemon zest and garlic for about 2 to 3 minutes, until fragrant but not browned.
  • Add the rice, and cook for a minute or two as you stir constantly. Try to coat the grains on all sides.
  • Add the wine, and cook until it bubbles, stirring until it is nearly all evaporated.
  • Combine the stock and lemon juice in a large bowl. Add it to the rice in the skillet one ladle at a time, stirring constantly until the liquid is absorbed before adding any more.
  • Continue for about 20 minutes, or until the rice is al dente.
  • Add the remaining butter, parsley, and grated Parmesan, stirring to combine.
  • Allow the risotto to cool to room temperature, and then chill in the fridge for at least 30 minutes.
  • Place the flour in a small bowl.
  • Add the eggs to another small bowl, and beat lightly.
  • Add the breadcrumbs and herbs to a third bowl, and toss to combine.
  • Take about a tablespoon of the risotto for each arancini, and roll into a ball.
  • Coat first in the flour, then egg, then roll in the breadcrumbs.
  • Place on a large plate or baking sheet, and refirgerate for at least 1 hour, until firm.
  • When ready, half-fill a large pan with canola oil, and heat over a medium-high setting. When a small piece of bread browns in about 30 seconds, it's hot enough.
  • Fry the arancini in batches until they're golden brown.
  • Drain on kitchen paper, and keep warm in the oven until all the batches are done.
  • Serve with your favorite dipping sauce.

Notes

Note: You can make the arancini a day ahead, and leave them to firm up in the fridge overnight if you like.
Keyword Lemons
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