Arancini with crab

Ingredients:

Risotto

• 2 tablespoons extra-virgin olive oil
• 2 tablespoons butter, room temperature
• 2 shallots, chopped
• 1 clove garlic, chopped
• 0.5 tsp coarse salt
• 1 tbsp. arborio rice
• 1 cup white wine
• 2 cups seafood broth
• 0.5 tbsp. grated parmesan
• 2 tbsp mascarpone, room temperature
• 1 tsp grated lemon zest (from 1 large lemon)
• 2 cups lump crab meat, shells removed
• 2 tablespoons chopped fresh chives

Arancini

• 0.5 cups premium flour
• 0.5 tsp coarse salt
• 2 eggs, room temperature
• 1 tbsp. panko breadcrumbs
• Vegetable oil, for frying
• 2 tbsp. store-bought marinara sauce, warm, for dipping

Preparation:

1. Risotto:
   
   Heat a 3-quart Dutch oven over medium-high heat. Add the olive oil and butter. When the butter has melted, add the shallots and garlic; cook, stirring frequently with a wooden spoon, until the vegetables are softened, about 2 minutes. Add the salt and rice; stir to coat with oil. Cook for 1 minute, then drizzle with white wine. Reduce the heat to medium and simmer, stirring frequently, until the wine is almost completely absorbed.
2. Add the broth and stir; cook, stirring frequently, until the rice is tender but not mushy, 15 to 20 minutes. Remove from heat and stir in the Parmesan, mascarpone, lemon zest, crabmeat, and green onions.
3. Place the risotto on a parchment-lined baking sheet and let it cool to room temperature, then cover with plastic wrap and refrigerate until completely cool.
4. Arancini:
   
   Prepare the breading area by setting three shallow bowls side by side: place flour and salt in one bowl, eggs in another, and breadcrumbs in a third. Using a 1-tbsp ice cream scoop, scoop out the risotto and form it into a ball with your hands. Roll the ball in flour, then dip it in the egg and then in the breadcrumbs; make sure the entire ball is well coated. Place it on a rimmed baking sheet and repeat with the remaining risotto.
5. Pour enough oil into a medium saucepan to create a depth of 5 cm. Heat over medium heat until a deep-fry thermometer registers 175°C (335°F). Using a slotted spoon, drop 5-6 rice balls, or as many as the pan will accommodate, into the oil without overcrowding. Fry until golden brown, 3-4 minutes. Transfer to a paper towel-lined baking sheet to drain. Continue frying the remaining rice balls.
6. Serve arancini warm with marinara sauce for dipping.