Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Arancini Ingredients
Method
Preparation Steps
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.
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.
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.
Make Truffle Aioli
In a small bowl, mix mayonnaise with truffle oil to taste, and season with salt and pepper.
Serve
Serve the hot arancini with the truffle aioli on the side.
