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2T olive oil

2T butter

Lg shallot (finely chopped) 

1 Lg clove garlic (crushed)

1 cup Arborio rice

1 cup dry white wine

2 8-oz bottles clam juice (shake well)

1/2 cup fresh mushrooms (finely chopped)

1/2 cup Parmigiano Reggiano (grated)

2T mascarpone cheese (room temp)

1 tsp lemon zest

2 cups lump crabmeat (finely chopped)

1/2 cup all-purpose flour

3 Lg eggs (room temp, lightly beaten)

1 1/2 cup Panko bread crumbs

Vegetable oil for frying

Using a medium sauce pan on med-high, add the olive oil and butter and heat until melted. Add the shallots, saute for a minute, then add garlic and cook for another minute (until soft, not browned). Add the Arborio rice and stir to coat for about a minute. Stir in the wine and reduce heat to medium. Simmer until the wine is almost entirely absorbed, about 3 minutes, stirring often. Add the clam juice, stir to combine, and cook for 15-20 minutes, stirring frequently, until just tender. Do not over cook. Remove from heat and add both cheeses, lemon zest, chopped mushrooms and crab meat. Stir well to incorporate. NOTE: At this point, you can simply enjoy as a side dish and disregard the remaining directions, if desired. Spread the warm mixture onto a parchment-lined baking sheet and cool to room temperature. Cover with plastic wrap and refrigerate until completely cooled, about 2 hours. In 3 shallow bowls, place the flour in one, the slightly beaten eggs in another, and the bread crumbs in the third. Remove the baking sheet from the refrigerator and scoop 1T of risotto at a time into your hands, roll into a ball, and then place back on the parchment paper. Repeat until all of the balls are formed. One at a time, roll each ball into the flour (shake off excess), then the egg, then the bread crumbs, and then place it back on the parchment paper. Make sure each ball is completely coated. After all of the balls have been coated, fill a deep cast iron pot with one or two inches of vegetable oil and heat to 350-degrees over med-high heat. Using a wire skimmer or slotted spoon carefully lower 5-6 balls (one at a time) into the hot oil. Cook on both sides until golden brown, remove from the hot oil, and place them on a paper towel lined plate or grated cooling rack. Serve with a warm marinara sauce, if desired.