The Lobster Series – Arancini (Fried Seafood Risotto/ Rice Ball Recipe)

When leftovers taste this good you run the risk of making food just to create leftovers:

The Lobster Series   Arancini (Fried Seafood Risotto/ Rice Ball Recipe) Lobster goodpic Cooking Recipes

Cornmeal crusted balls filled with risotto, seafood and cheese.  A traditional Italian rice ball (arancini) would be crusted with breadcrumbs but I love cornmeal as it’s durable and adds even more crunch to the texture of the ball itself.

Before getting to the recipe, let’s discuss a few points:

  • Be safe, know how to deep fry and have safety precautions in place.  My Father was a fire fighter and I gre up hearing about accidents with deep-frying – these are very good but they aren’t worth your house.
  • Cheese and seafood.  Not everyone’s bag.  I think it works because of the amount of starch in risotto and works with the deep-frying but it’s purely optional.


  • Leftover risotto (we used our seafood risotto but this vegetarian risotto would also work).
  • Hunks of cheese – one per ball (which is made from 2 small handfuls of risotto so cut to the scale of your leftovers; it takes about 0.5-0.75 cups of risotto to make each ball).
  • Flour to coat
  • 2 eggs lightly beaten
  • Cornmeal
  • Oil for frying
  • Tomato sauce for serving
  • Cheese for serving (optional)


  1. Turn your oven to 350.
  2. Warm tomato sauce on medium-high.
  3. Heat your oil to frying temperature (I tell by looking).  You want at least enough oil to cover half the rice ball.
  4. As the oil is heating, form the balls (I place a bit of rice in one hand, put the piece of cheese in the middle and cover with a second bit of rice).  Set onto a plate.
  5. Right before frying, coat each ball as follows:
    1. Dredge it in the flour.
    2. Coat with the egg
    3. Coat with the cornmeal
  6. Carefully add each ball as you finish the previous step – do not crown the pan (I cook two at a time in a large pot) as this will lower the cooking temperature too much and change the process away from frying and into poaching.  This is not desired.
  7. Fry until crisp and rotate to fry second side.  These took about 5 minutes a side.
  8. Remove with a large slotted spoon and allow them to cool and drain for a few minutes on paper towel or something else that’s absorbent.
  9. Remove the paper towel and put them in the oven – this will keep them warm and further warm the insides.
  10. Serve on a plate with sauce and garnish with cheese, if desired.


  1. James Segrist says:

    Thanks for the recipe I could not fine my old recipe–but it came back in a flash. Good eating and stay in the light. Jimbo

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