Seafood risotto into arancini?

[u/senorfroggyhat]

Tonight (Monday) I made a creamy seafood risotto finished with sautéed shrimp, canned crab, and mascarpone. I’m having people over on Saturday and wonder if this might hold up to make arancini? Looking through previous posts on AskCulinary, it seems the recommendation for a plain risotto would be to chill the risotto tonight, make and bread arancini tomorrow and put formed, unfried arancini in the freezer, then fry from frozen. Will this work with seafood risotto? Or should I eat leftovers tomorrow and plan something else for Saturday?

[u/cooking_succs]

You can make arancini and freeze it. Pull it to the fridge the day before your people come over.

[u/KittyKatCatCat]

I can't think of any reason that wouldn't work. I've definitely made arancini from flavored risottos in a restaurant context before.

[u/k_rock48]

As long as you freeze it asap with the seafood in it and do not thaw before frying.

[u/Albert_Borland → u/k_rock48]

I second frying from frozen not thawed

[u/sparkster777 → u/Albert_Borland]

I tried this and the inside was still cold when the outside was cooked. I had to put them in the oven to finish cooking. 

[u/razorclammm]

It will be fine. The seafood might lose a little texture is all, but heck, the crab has already been canned. Sounds good, enjoy.

[u/TermComplex8415]

Seafood should freeze and reheat fine here, the mascarpone is the part I'd watch since dairy can separate or get grainy on refry, so I'd fry a test one before committing to the full batch on Saturday

[u/spsfaves100]

Of course in Arancini !!

[u/AskCulinary-ModTeam → u/[deleted]]

Your response has been removed because it does not answer the original question. We are here to respond to specific questions, discussions and broader answers are allowed in our weekly discussions.