Arancini’s originated in Sicily in the 10th century. For this recipe, we combined clams, rice and Parmesan Cheese, then roll them in seasoned panko breadcrumbs. They can be fried or baked for a healthier version.
Sweat the rice in the butter in a saucepan until rice becomes slightly translucent. Add 2 cups of the clam juice and bring to a simmer. Stirring often, simmer the rice until almost no liquid remains and add another cup of juice at a time until rice is cooked through. Turn off the heat, season with salt and pepper, and stir in Parmesan cheese and chopped clams. Spread the risotto onto a sheet tray and chill in refrigerator. Combine the panko breadcrumbs, oregano, and basil. Scoop about 3 tablespoons of the risotto into your hand and form into a ball. Dredge each ball in the flour, then dip it in the beaten eggs, and then roll it in the breadcrumb mixture. Bake or deep-fry these arancini at 350°F until they are golden brown and heated through.
Yield: 32-36 balls