Truffle Arancini Recipe

Preparation Steps

1. 1

   Cook the Risotto

   In a pot, heat the vegetable broth and keep it warm. In another pot, heat a tablespoon of oil, add the chopped onion and garlic, and sauté until soft. Add the Arborio rice and stir for 1-2 minutes. Gradually add the warm broth, one ladle at a time, stirring continuously until the rice is cooked and creamy. Remove from heat and let cool.

2. 2

   Prepare the Filling

   Once the risotto has cooled, mix in the Taleggio cheese, grated Pecorino cheese, salt, and pepper. Form the mixture into small balls, placing a cube of Taleggio in the center of each ball.

3. 3

   Coat the Arancini

   Set up a breading station with flour in one bowl, beaten egg in another, and breadcrumbs in a third. Roll each risotto ball in flour, dip it in the egg, and finally coat it with breadcrumbs.

4. 4

   Fry the Arancini

   In a deep pot, heat the oil to 350°F (175°C). Fry the arancini in batches until golden brown and crispy, about 3-4 minutes per batch. Remove and drain on paper towels.

5. 5

   Make Truffle Aioli

   In a small bowl, mix mayonnaise with truffle oil to taste, and season with salt and pepper.

6. 6

   Serve

   Serve the hot arancini with the truffle aioli on the side.