Crab Arancini

Deselect All

Risotto:

2 tablespoons extra-virgin olive oil

2 tablespoons unsalted butter, at room temperature

2 shallots, chopped

1 clove garlic, chopped 

1/2 teaspoon kosher salt 

1 cup Arborio rice 

1 cup white wine 

2 cups seafood broth 

1/2 cup freshly grated Parmesan

2 tablespoons mascarpone, at room temperature 

1 teaspoon grated lemon zest (from 1 large lemon)

2 cups lump crabmeat, picked through for shells 

2 tablespoons chopped fresh chives 

Arancini:

1/2 cup all-purpose flour

1/2 teaspoon kosher salt 

2 eggs, at room temperature 

1 cup panko breadcrumbs 

Vegetable oil, for frying 

2 cups jarred marinara, warmed, for serving, optional