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Seafood Risotto Bites

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$89.95
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  • Vendor Shipped
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Summary

In Southern Italy, arancini are popular snacks, made from creamy Arborio rice rolled around flavorful fillings. Here, Hancock Gourmet Lobster Co. brings a luxurious taste of New England to these savory appetizers, adding tender chunks of sweet Maine lobster and a creamy blend of Parmesan, Romano and Swiss cheese to each bite-size round. They're finished with seasoned panko breadcrumbs for a delightful crunch.

  • Set of 24 (serves 12).
  • 1" diam.
  • 1 lb. 8 oz. total
  • Shipped frozen.
  • Made in USA.
Use & Care

Receiving Instructions

  • The appetizers ship frozen with dry ice, which may have evaporated in transit. This is normal. Please take care not to touch any remaining dry ice with bare hands. Upon receipt, place the appetizers in the freezer where they will keep up to 60 days, or store in the refrigerator and consume within 4 days.

Preparation

  • Thaw in refrigerator for 5–6 hours or overnight. Preheat oven to 375.Remove plastic wrap or lid. Spray risotto balls with cooking oil spray. Place container in oven and bake for 20–25 minutes.
Ingredients
  • Arborio rice, lobster, panko bread crumbs (wheat flour, water, yeast, dextrose, salt), Swiss cheese (part skim milk, enzymes, salt), Romano cheese (pasteurized sheep's milk, cheese cultures, salt, enzymes, powdered cellulose), Parmesan cheese (milk, salt, rennet), onion, celery, white wine, lobster base (cooked lobster, salt, maltodextrin, hydrolized corn protein, whey lobster extract, butter oil, autolyzed yeast extract, tomato paste, onion powder, dehydrated potato flakes, paprika, natural butter flavor, spices, garlic powder, saffron), onion, olive oil, chives, parsley, salt, white pepper.
  • Contains milk, shellfish, wheat.
Shipping

Shipping Information

Please allow 2-7 business days for processing and delivery. This gives our artisan partners time to prepare your order with exceptional care and attention to detail. A more accurate delivery date will be quoted on the payment page. Perishable food items are not eligible for rush shipping. Please not that we do not ship perishable food items outside the contiguous 48 states or to P.O. Boxes.

Shipping Rates

The shipping rate varies depending on your order total and shipping destination. View Shipping Options and Charges.

Next Day Delivery

For an additional charge of $26 per address, we can expedite delivery to most destinations. This service is not available for some oversize items, items shipped directly from the supplier (including perishable and custom-manufactured items), out-of-stock items and items to be shipped outside the contiguous 48 states.

Orders received by 9:00 p.m. ET Monday through Thursday will arrive the next business day; orders placed Friday through Sunday will arrive on the following Tuesday.

Return Policy

At Williams Sonoma, we take great pride in the quality and craftsmanship of our products. Attention to design, materials, safety and construction are our priority. Upon receipt, please inspect your purchase and notify us of any damage; we will arrange for a prompt replacement.

If within 30 days, you are dissatisfied for any reason, you may return your purchase for a refund of the merchandise value. An original receipt or gift receipt is required for all returns and exchanges. Returns with a gift receipt will be refunded in the form of a Merchandise Credit for the amount indicated on the gift receipt. Returns with original receipt will be refunded in the original form of payment, cash and check refunds over $100 will be issued as a company check (may take 14 business days from time of request).

For all cutlery returns (knife sets, single knives, cutting boards, knife sharpeners and knife storage), please contact us at 888.922.4108 to initiate the return.

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  • Rated 2 out of 5 by from Not much seafood flavor No lobster flavor, the breading on it never browned and looked like it was under cooked(even though it was) I only baked half; I may deep fry the others to see if it makes a difference but I was really disappointed with the flavor
    Date published: 2018-07-10
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