•   Arancini
  • 3/4 cup unsalted butter
  • 1/2 cup all-purpose flour
  • 3/4 cup whole milk
  • 1 tsp. salt
  • 1/4 tsp. ground black pepper
  • 2 cups prepared Arborio rice
  • 1-1/4 cups canned sweet corn, drained
  • 1-1/4 cups chopped cooked shrimp
  • 1/4 cup grated Parmesan cheese
  • 2 eggs
  •   RITZ Coating
  • 1 cup all-purpose flour
  • 2 eggs, beaten
  • 1 cup crushed RITZ Crackers
  • 1/2 cup panko bread crumbs
  •   Lemon Butter Sauce
  • 1-1/4 cups heavy cream
  • 4 egg yolks
  • 2 Tbsp. fresh lemon juice
  • 1 tsp. salt
  • 1/4 tsp. granulated garlic
  • 1/8 tsp. ground red pepper (cayenne)


Nutritional facts are based on a single serving
Calories 360
Total fat 25g
Saturated fat 11g
Trans fat 0.5g
Cholesterol 145mg
Sodium 470mg
Carbohydrate 27g
Dietary fiber <1g
Sugars 2g
Protein 8g
Calcium 6%DV
Iron 10%DV


  1. Melt  butter in heavy medium saucepan on medium heat. Stir in flour; cook 1 to 2 min., stirring constantly to create a light golden roux. Whisk in milk, salt and pepper. Bring to simmer. Cook on medium-low heat 5 to 7 min. or until thickened, whisking constantly. Remove from heat.
  2. Mix  in rice, corn, shrimp, cheese and eggs. Cool slightly. Refrigerate at least 1 hour.
  3. Portion  mixture into 36 (1-ounce) balls.
  4. RITZ Coating:
  5. Coat  each rice ball with flour, dip in eggs, then in combined cracker and bread crumbs. Arrange on sheet pan; cover. Freeze at least 1 hour before frying.
  6. When  ready to serve, cook frozen arancini in 350°F deep fryer 2 min. or until golden brown.
  7. Lemon Butter Sauce:
  8. Meanwhile,  bring cream to boil in small saucepan. Remove from heat and whisk in remaining ingredients until blended. Cover to keep warm.
  9. For each serving:
  10. Serve  2 arancini with 1-1/2 oz. Lemon Butter Sauce.

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