Ingredients
- 1 cup Arborio rice
- 1 cup freshly grated Parmesan cheese
- 2 tablespoons truffle oil
- 2 cups chicken or vegetable broth
- 2 large eggs
- 1 cup breadcrumbs
- Fresh herbs (basil or parsley)
- Salt and pepper to taste
Instructions
- In a saucepan, bring the chicken or vegetable broth to a simmer. Add Arborio rice and cook until al dente.
- Let the rice cool slightly, then mix in Parmesan, truffle oil, salt, and pepper.
- Once cooled enough to handle, scoop out portions and roll into golf ball-sized balls.
- Dip each ball in beaten eggs, then roll in breadcrumbs. Refrigerate for 30 minutes.
- Heat oil in a skillet and fry the Arancini until golden brown, about 3-4 minutes on each side.
- Serve warm with marinara sauce or sprinkle fresh herbs on top.
Notes
Chill the Arancini before frying to ensure they hold their shape. Adjust truffle oil to taste.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Italian
- Diet: Vegetarian