Wine: Fabio Viviani Wine Nº 19
- 1ea Lobster Cooked, Cleaned and Diced
- 1 1/2 cup Arbonio Rice
- 1 cup White Wine
- 7 cup Lobster Stock or Chicken
- 1/2 Onion Finely Chopped
- 1/2 cup Parmesan Cheese
- 1/2 cup Diced Pancetta
- tt Salt and pepper
- Oil for Frying
- 1 qt. Panko or Break Crumb to Coat
In a Medium pot add the pancetta and 1 drizzle of olive oil slowly render the pancetta until crispy. Add the onions and begin to sweet. Add the rice and slowly start to toast. Stir and toast for about 3 min. Add the white wine and reduce by half. Next add the stock and reduce on medium heat until most of all the liquid is evaporated. Be carful not to burn, stir frequently.
Finish with the parmesan cheese and Lobster. Season to taste and place on a flat sheet tray to cool.
Scale 1 1/2 oz balls and form into croquets. Place them in panko and pack the panko into the rice while forming. Make sure to cool completely before frying.
Fry at 375F until golden brown.