Cheesy Tuna Arancini
Ingredients
- 3 tbsp. olive oil
- 2 large shallots, finely diced
- 2 cloves garlic, minced
- 1 c. arborio rice
- 4 c. low-sodium chicken broth, warmed
- 1/2 c. finely shredded Parmesan, plus more grated for serving
- 5 oz. can Genova Yellowfin Tuna in Olive Oil
- 2 tbsp. chopped fresh basil, plus small leaves for serving
- 1 tsp. lemon zest, finely grated
- Freshly ground black pepper
Description
- Make the risotto: Add olive oil to a large saucepan over medium-high. Add shallots and cook, stirring occasionally, until tender, about 2 minutes. Add garlic and cook, stirring, until fragrant and light golden, about 30 seconds. Add rice and cook, stirring, until toasted, about 1 minute.
- Gradually add broth a ladle or two at a time, stirring, until rice is just tender, about 25 minutes. Stir parmesan and scrape the risotto into a heat proof container. Fold tuna, basil, and lemon zest into the risotto. Season with salt and pepper, if necessary. Refrigerate until well chilled, at least 1 hour.
- Make the risotto balls: Gather about 2 rounded tablespoons of the chilled risotto mixture into a ball and press a piece of mozzarella into the center. Reform risotto around mozzarella, so the piece of cheese is fully covered in risotto. Repeat with remaining risotto and cheese.
- Prepare breading station with three large mixing bowls: one bowl with panko (breaking up panko with hands into smaller bits), another with the egg; and the third bowl with flour. Coat each risotto ball in flour and shake off excess. Then, dip into egg mixture and then into panko; set aside on a plate.
- Heat 3 inches oil to 350° in a large heavy bottomed pot over medium-high heat. Fry balls in batches, turning a few times, until golden, about 3 minutes a batch. Transfer to a paper towel-lined plate. Arrange warm arrancini in a bowl or on a plate and sprinkle with more parmesan and basil leaves and serve warm with marinara sauce for dipping.
