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Golden Shrimp Arancini served with fresh herbs

Classic Golden Shrimp Arancini (Fried Risotto Balls)

These Classic Golden Shrimp Arancini are crispy fried risotto balls with a delicious shrimp and cream cheese filling. Perfect as an appetizer or snack, they offer a delightful combination of textures and flavors.
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Prep Time 1 hour
Cook Time 45 minutes
Total Time 1 hour 45 minutes
Servings 6 balls
Calories 350 kcal

Equipment

  • large pot or Dutch oven
  • baking sheet
  • small bowl
  • shallow dishes
  • deep fryer
  • slotted spoon or spider
  • wire rack
  • paper towels

Ingredients
  

For the Risotto Base:

  • 1 cup Arborio rice
  • 2 tbsp Olive oil
  • 1 small Shallot finely chopped
  • 2 cloves Garlic minced
  • 1/4 cup Dry white flavoring (like a non-alcoholic white vinegar or broth based flavoring)
  • 4 cups Chicken or vegetable broth warm
  • 1/2 cup Parmesan cheese freshly grated
  • 2 tbsp Butter
  • 1/4 cup Fresh parsley chopped
  • Salt and freshly ground black pepper to taste

For the Shrimp Filling:

  • 1/2 cup Cooked shrimp peeled, deveined, and finely chopped
  • 1/2 cup Cream cheese or ricotta cheese
  • 1 tsp Lemon zest
  • 2 tbsp Chives finely chopped
  • red pepper flakes Pinch (optional)

For Breading and Frying:

  • 1 cup All-purpose flour
  • 3 large Eggs beaten
  • 2 cups Panko breadcrumbs
  • 4-6 cups Vegetable oil or canola oil for deep-frying

Instructions
 

Prepare the Risotto

  • Sauté shallots and garlic in olive oil until fragrant, then add Arborio rice and toast for 1-2 minutes.
  • Deglaze the pan with dry white flavoring, then gradually add warm broth, stirring until absorbed and risotto is creamy and al dente (20-25 minutes).
  • Stir in Parmesan, butter, and parsley, then season and spread the risotto on a baking sheet to cool and chill completely (at least 2 hours or overnight).

Make the Shrimp Filling

  • Combine chopped cooked shrimp, cream cheese, lemon zest, chives, and optional red pepper flakes in a small bowl, mixing well.

Form the Arancini

  • Take a spoonful of chilled risotto, flatten it, place a teaspoon of shrimp filling in the center, and shape it into a firm ball, ensuring the filling is enclosed.
  • Repeat this process with the remaining risotto and shrimp filling.

Set Up Breading Station

  • Prepare three shallow dishes: one with all-purpose flour, one with beaten eggs, and one with panko breadcrumbs.

Bread the Arancini

  • Roll each arancini in flour, shaking off excess, then dip in beaten eggs, letting excess drip off.
  • Finally, generously coat the arancini in panko breadcrumbs, gently pressing them on.

Deep-Frying

  • Heat vegetable or canola oil in a large pot to 350°F (175°C), maintaining this temperature.
  • Carefully place small batches of arancini in the hot oil and fry for 3-5 minutes, turning occasionally, until golden brown and crispy.

Drain and Serve

  • Remove fried arancini with a slotted spoon and place on a wire rack lined with paper towels to drain excess oil.
  • Season lightly with salt immediately after frying, if desired, and serve warm with your favorite dipping sauce.

Notes

For best results, ensure the risotto is thoroughly chilled before forming the arancini, as this helps them hold their shape better during frying. Do not overcrowd the fryer; fry in batches to maintain the oil temperature and achieve optimal crispiness. Experiment with different dipping sauces like marinara, spicy aioli, or a lemon-herb yogurt to complement the arancini.