Edamame And Vella Mezzo Secco Arancini Recipe
White truffle aioli
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Ingredients
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Arancini
White Truffle Aioli
Method
Arancini
- 1
Prepare the Risotto
In a large saucepan, bring the vegetable broth to a simmer over medium heat. In another pot, heat a tablespoon of olive oil over medium heat and add the chopped onion. Sauté until translucent, then add the minced garlic and cook for another minute.
- 2
Cook the Arborio Rice
Add the Arborio rice to the onion and garlic mixture. Stir for a couple of minutes until the rice is lightly toasted. Gradually add the simmering vegetable broth, one ladle at a time, stirring constantly until the liquid is absorbed before adding more. This process should take about 18-20 minutes until the rice is creamy and al dente.
- 3
Add Edamame and Cheese
Once the rice is cooked, stir in the shelled edamame, grated Vella Mezzo Secco cheese, salt, and black pepper. Mix well and remove from heat. Spread the mixture on a baking sheet to cool completely.
- 4
Form the Arancini
Once cooled, scoop out the rice mixture and form into balls (about the size of a golf ball). Roll each ball in flour, then dip in beaten eggs, and finally coat with breadcrumbs.
- 5
White Truffle Aioli
- 6
Make the Aioli
In a medium bowl, combine the mayonnaise, minced garlic, lemon juice, and white truffle oil. Whisk together until smooth. Season with salt to taste.
- 7
Serve
Serve the hot arancini with the white truffle aioli for dipping.
