Ingredients
- 1 cup Arborio rice
- 1/2 cup freshly grated parmesan cheese
- 2 tablespoons truffle oil
- 2 large eggs
- 1 cup breadcrumbs (Panko preferred)
- 1 cup chicken or vegetable broth
- 1 medium onion, finely chopped
- Fresh parsley, chopped for garnish
- Salt and black pepper to taste
- Cube of mozzarella cheese for stuffing
- Olive oil for frying
Instructions
- Prepare the Risotto: In a skillet, heat olive oil over medium heat. Add onions and a pinch of salt, cooking until soft. Stir in Arborio rice, cooking for a few minutes until slightly translucent. Gradually add warm broth, one ladle at a time, stirring until absorbed, about 20 minutes.
- Add Flavors: Once creamy and al dente, remove risotto from heat. Stir in parmesan, truffle oil, and pepper. Let cool completely.
- Form the Arancini: Once cool, take a small amount of risotto, place a cube of mozzarella in the center, and roll into a ball.
- Coat with Breadcrumbs: Dip each ball in flour, then egg, and roll in breadcrumbs.
- Fry to Perfection: Heat oil to 350°F (175°C). Fry arancini in batches until golden brown, about 3-4 minutes. Drain on paper towels.
- Serve Warm: Drizzle with truffle oil, garnish with parsley, and serve hot with dipping sauce.
Notes
Maintain oil temperature while frying and ensure risotto is creamy for proper shaping. Store leftovers in an airtight container or freeze for later use.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Italian
- Diet: Vegetarian