Ingredients
- 1 cup Arborio rice
- 4 cups chicken or vegetable broth
- 1/2 cup grated Parmesan cheese
- 2 tablespoons truffle oil
- 2 cloves garlic, minced
- 1 cup Italian-style breadcrumbs
- 2 eggs, beaten
- Flour for coating
- Salt and pepper to taste
- Fresh herbs (parsley, thyme) for garnish
Instructions
- Prepare the Risotto: In a large saucepan, heat olive oil over medium heat. Add minced garlic and sauté until fragrant. Stir in the Arborio rice and toast for a minute before gradually adding warm broth. Stir constantly until creamy.
- Add the Flavors: When risotto is almost done, stir in Parmesan and truffle oil, season with salt and pepper, and cool completely.
- Make the Balls: Use hands to form small balls, about the size of a golf ball, optionally packing extra cheese inside.
- Coat the Arancini: Set up a breading station with flour, eggs, and breadcrumbs. Roll each ball in flour, dip in egg, and coat with breadcrumbs.
- Fry to Perfection: Heat vegetable oil in a deep pot/skillet over medium-high heat. Fry arancini in batches until golden, about 3-4 minutes each side.
- Serve and Enjoy: Drizzle with truffle oil before serving and pair with your favorite dipping sauce.
Notes
Pay attention to the risotto’s texture and ensure the oil is at the right temperature for frying.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Italian
- Diet: Vegetarian