WINE & FOOD AFFAIR RECIPES

Appetizers

Saturday: Shrimp Arancini, Sunday: Meatballs

Landmark Vineyards at Hop Kiln Estate

6050 Westside Road
Healdsburg, CA 95458
landmarkwine.com

  • RECIPE YEAR: 2025
  • RECIPE BY: Stephan and Lou
  • YIELD: Serves 4
  • PAIRS WELL WITH: Lorenzo Chardonnay

Golden, crispy risotto bites filled with saffron-kissed Arborio rice, Parmesan, and tender shrimp, rolled in breadcrumbs and fried to perfection. A luxurious twist on a classic Italian favorite. A savory blend of ground beef and Italian pork sausage, these meatballs are seasoned with parmesan, breadcrumbs, garlic, onion, and fresh parsley.

Shrimp Arancini

Ingredients:
  • 3/4 cup Arborio Rice
  • 3 cups Chicken Stock
  • 1 tablespoon Butter Melted
  • 1 tablespoon Olive Oil
  • 1 pinch Saffron
  • 4 cloves Garlic Finely Chopped
  • 1 whole Red Onion Finely Chopped
  • 10 medium sized Shrimp Chopped
  • 1 teaspoon Salt
  • 1/2 cup Parmesan Cheese
  • 2 whole Eggs
  • 1 cup Flour
  • 2 cups Bread Crumbs
Section Directions:
Shrimp Arancini:
Prepare the risotto using chicken stock that infused with a pinch of
saffron. Risotto for arancini should be cooked until al dente which
typically takes 15 to 25 minutes.

Once the risotto is cooked, let it cool down to room temperature.

KEY NOTE: Keep the risotto a little thick instead of too creamy.
Once it has cooled down, mix it with egg and little breadcrumbs. This
is just to make sure it binds and becomes easy to shape.

For stuffing, use raw shrimp so that as the arancini fries, the shrimp
will cook to perfect texture instead of turning rubbery.

Use a cookie scoop or ice cream scoop to ensure the arancini
are the same size and cook evenly

Finally, prepare a typical flour, egg and breadcrumb coating and deep-fried
the shrimp arancini until golden brown.

Meatballs

Ingredients:
  • 3/4 pound Lean Ground Beef
  • 1/4 pound Italian Pork Sausage
  • 1 large Egg Beaten
  • 1/4 cup Bread Crumbs
  • 1/4 cup Parmesan
  • 1/4 cup White Onion Finely Chopped
  • 2 teaspoons Garlic Miced
  • 3/4 teaspoon Kosher Salt
  • 1/2 teaspoon Black Pepper
  • 1/2 teaspoon Red Pepper Flakes
  • 1 pinch Cheynne Pepper
  • 2 teaspoons Parsley Chopped
Section Directions:
Savory Meatballs: 

Combine: Place all ingredients in a large bowl and stir until
combined. If needed, add a Tablespoon of milk to keep mixture wet.

Shape: Scoop the meat from the bowl and form into 1 1/2″ balls.
Then place meatballs on baking sheet.

Bake at 350: Place onto prepared baking sheet and bake meatballs
uncovered for 17-20 minutes, or until middle is no longer pink. Flip
halfway through.

Simmer: If desired, simmer with marinara sauce for 10 minutes and
serve over cooked pasta.