Directions

1. Remove the World Dock Seafood® clam meat from the shell and set aside.
2. In a large pot over medium-high heat, bring broth to a boil. Stir in arborio rice and cook covered until the broth is absorbed, about 20 minutes. Fold in parmigiano, Havarti, and mushrooms. Spread out on a sheet tray and place in the fridge to cool for at least 2 hours.
3. To make the World Dock Seafood clam mixture, heat EVOO in a skillet over medium-high heat. Add shallots and garlic and cook for 3 minutes or until soft. Add the clams and toss to combine. Deglaze with white wine and let it cook until reduced. Season with salt & pepper and transfer to a bowl.
4. To make the bechamel, melt butter in a small saucepan over medium heat; do not let it brown. Stir in flour to make a roux, cook for about 3 minutes, and slowly stir in the milk. Return to a simmer, whisking until thickened, and season with salt and pepper. Fold the bechamel into the clam mixture.
5. Remove the rice mixture from the refrigerator and stir in the beaten eggs. Set up your dredging station with one bowl of seasoned flour, one bowl of egg wash, and one bowl of breadcrumbs.
6. Make a rice ball by using a 1/2 Cup measuring scoop. Place a generous tbsp. of the World Dock clam mixture in the center of the rice and form the rice around the mixture to make a ball. Dredge the rice ball into the flour, egg, and breadcrumbs in that order. Repeat until all the rice and clam mixture is used. (should be a dozen)
7. Preheat the Fryer to 350 degrees and fry the arancini for 3-4 minutes or until golden brown.
8. To serve, place three arancini balls on a plate, garnish with shaved Parmesan, and top with microbasil.