Recipe: Shrimp Arancini (Italian Rice Balls) | Williams Sonoma

Name: Recipe: Shrimp Arancini (Italian Rice Balls) | Williams Sonoma
Total time: 100 min
Ingredients: 1 garlic clove; Kosher salt; 1 whole egg plus 1 egg yolk; 1 cup (8 fl. oz./250 ml) canola oil; Grated zest and juice of 1 lemon; 2 Tbs. extra-virgin olive oil, plus more as needed; 1 lb. (500 g) shelled shrimp, cleaned and tails removed, shrimp cut into 1/4-inch (6-mm) pieces; Kosher salt and freshly ground pepper; 2 shallots, finely diced; 3 garlic cloves, minced; 1 1/2 cups (10 1/2 oz./330 g) Arborio rice; 1/2 cup (4 fl. oz./125 ml) white wine; 6 cups (48 fl. oz./1.5 l) chicken broth, warmed; 2 Tbs. unsalted butter; Fresh lemon juice, to taste; 2 cups (3 oz./90 g) panko; 3/4 cup (3 oz./90 g) all-purpose flour; 3 eggs; Canola oil for greasing and frying; 1 jar (1 oz./28 g) Williams Sonoma Saffron Infused Caviar; Saffron threads (optional)

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A recipe from the Williams Sonoma Test Kitchen for fried rice balls stuffed with shrimp that are topped with a lemon aioli and saffron-infused caviar.

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Ingredients

1 garlic clove
Kosher salt
1 whole egg plus 1 egg yolk
1 cup (8 fl. oz./250 ml) canola oil
Grated zest and juice of 1 lemon &nbsp;
2 Tbs. extra-virgin olive oil, plus more as needed
1 lb. (500 g) shelled shrimp, cleaned and tails removed, shrimp cut into 1/4-inch (6-mm) pieces
Kosher salt and freshly ground pepper
2 shallots, finely diced
3 garlic cloves, minced
1 1/2 cups (10 1/2 oz./330 g) Arborio rice
1/2 cup (4 fl. oz./125 ml) white wine
6 cups (48 fl. oz./1.5 l) chicken broth, warmed
2 Tbs. unsalted butter
Fresh lemon juice, to taste
2 cups (3 oz./90 g) panko
3/4 cup (3 oz./90 g) all-purpose flour
3 eggs
Canola oil for greasing and frying
1 jar (1 oz./28 g) Williams Sonoma Saffron Infused Caviar
Saffron threads (optional)