Shrimp Arancini with Lemon Aioli and Saffron Infused Caviar

To make the aioli, in a food processor, combine the garlic and a big pinch of salt and pulse several times until the garlic is finely chopped. Add the egg and egg yolk and pulse to combine. With the machine running, slowly add a few drops of the canola oil, then follow with a slow and steady stream of oil. Continue to blend until thoroughly combined. Transfer to a bowl, stir in the lemon zest and juice, and adjust the seasoning with salt. Set aside at room temperature for up to 1 hour; if making in advance, refrigerate the aioli, then remove from the refrigerator 1 hour before serving.

To make the arancini, in a large saucepan over medium heat, warm the olive oil. Working in batches, add the shrimp and sear, stirring frequently, until just cooked through, about 2 minutes, taking care not to overcook them. Season with salt, transfer to a plate and set aside.

In the same pan over medium heat, warm a few more tablespoons of olive oil. Add the shallots and a pinch each of salt and pepper and cook, stirring occasionally, until the shallot is tender and translucent, about 5 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute. Add the rice and cook, stirring frequently, until translucent, 2 to 3 minutes. Add the wine and stir until the liquid is absorbed, about 1 minute.

Add the broth 1/2 cup (4 fl. oz./125 ml) at a time, stirring constantly until it is almost completely absorbed before adding more. When the rice is tender but firm to the bite, after 20 to 25 minutes, remove the pan from the heat and stir in the butter and shrimp. Add a big squeeze of lemon juice and season to taste with salt and pepper.

Transfer the risotto to a baking sheet and spread in an even layer. Let cool completely; to expedite this process, refrigerate the risotto.

Meanwhile, prepare a dredging station: Place the panko in a shallow bowl and season with a big pinch of salt and a few grindings of pepper. Place the flour in another shallow bowl and season with salt and pepper. In a third bowl, whisk the eggs until combined.

Line a baking sheet with parchment paper. When the risotto has cooled, use lightly oiled hands, scoop out 18 balls, each 2 inches (5 cm) in diameter, packing them tightly. Place on the prepared baking sheet and freeze for 15 minutes.

Working with 1 rice ball at a time, lightly roll in the flour, tapping off the excess. Dip into the eggs, letting the excess drip off, and then roll in the panko to coat evenly. Return the rice balls to the baking sheet and freeze for 5 minutes.

In a Dutch oven or a large, heavy saucepan over medium-high heat, pour in canola oil to a depth of 3 inches (7.5 cm) and heat to 350°F (180°C) on a deep-frying thermometer. Line a plate with paper towels.

Working in batches, add the rice balls to the hot oil and fry until deep golden and heated through, 6 to 8 minutes. Using a spider or a slotted spoon, transfer the arancini to the paper towel–lined plate and season lightly with salt.

Top the arancini with the lemon aioli, a small spoonful of the saffron infused caviar and a few saffron threads. Makes about 18 arancini.

Williams Sonoma Test Kitchen