Naked Oat Arancini with Crab and Seaweed

Serves 4

Ingredients

• 60 g of French shallots (or onions), peeled and finely chopped

• 50 ml (3.5 tbsp) of sunflower oil

• 100 ml of Quebec white vermouth

• 240 g of naked oats (you can soak them in water in the fridge overnight)

• 1.25 L of seafood or vegetable broth (ideally unsalted)

• 560 g of common crab meat (usually sold frozen)

• 2 g of dried seaweed (in powdered form, or break it into small flakes before adding)

• 45 g of grated Parmesan cheese

• 100 ml of 35% fat cream (ideally cooking cream)

• Salt and pepper

• 2 eggs lightly beaten

• Flour (for coating)

• 1 cup Panko bread crumbs

Naked Oat Risotto Preparation

• Cook the French shallots with sunflower oil over low heat for a few minutes until they become transparent. 

• Add the naked oats and deglaze with vermouth. 

• Let it reduce until almost dry and the liquid evaporates. Gradually pour in the broth, one cup at a time, adding each one during cooking for about 60 minutes.

• When adding the last cup of broth, include the crab meat and seaweed.

• Once the last cup of broth is well incorporated, add the Parmesan cheese and cream, and let it reduce one final time.

• Season to taste and transfer the risotto to a bowl, allowing it to cool in the refrigerator.

Arancini Preparation 

• Once the naked oat risotto has cooled, shape small ¾-ounce balls and freeze them on a tray (yields about 25 balls).

• When the balls are frozen, coat them by dipping them in beaten eggs, then in flour, and finally in breadcrumbs (preferably panko for extra crispiness).

• Return them to the freezer and repeat the process a second time to achieve a thicker crust.

• Finally, fry the arancinis in a pot of oil (or a deep fryer) at 180°C (350°F) for a few minutes until they have a nice golden colour, then finish cooking in the oven if needed.