Truffled Arancini Recipe
three fried risotto balls / goat cheese / pesto marinara
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Ingredients
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Arancini Ingredients
Method
Cooking Instructions
- 1
Prepare the Risotto
In a saucepan, heat the chicken or vegetable broth and keep it warm. In another pan, heat a tablespoon of olive oil over medium heat. Add the chopped onion and cook until translucent. Add the minced garlic and Arborio rice, stirring for 1-2 minutes until the rice is lightly toasted. Pour in the white wine and stir until absorbed.
- 2
Cook the Risotto
Gradually add the warm broth, one ladle at a time, stirring constantly until the liquid is absorbed before adding more. Continue this process until the rice is creamy and al dente, about 18-20 minutes. Stir in the Parmesan cheese and truffle oil. Season with salt and pepper to taste.
- 3
Form the Arancini
Once the risotto is cool, mix in the crumbled goat cheese and beaten egg. With wet hands, take a portion of the risotto mixture and form it into a ball, about the size of a golf ball. Repeat with the remaining mixture.
- 4
Coat the Arancini
Roll each ball in flour, then dip in egg, and finally coat with breadcrumbs. Make sure they are well-covered.
- 5
Fry the Arancini
In a deep pan, heat oil for frying over medium heat. Once hot, fry the arancini in batches until golden brown and crispy, about 4-5 minutes. Drain on paper towels.
- 6
Serve
Serve the truffled arancini hot with pesto marinara sauce on the side for dipping.
