Black Truffle Arancini Recipe

Arancini Preparation

1. 1

   Cook the Arborio Rice

   In a large pot, bring the vegetable broth to a boil. Add the Arborio rice and reduce the heat to a simmer. Cook for about 18-20 minutes, stirring occasionally, until the rice is creamy and al dente. Remove from heat and let it cool slightly.

2. 2

   Sauté the Aromatics

   In a skillet, heat 1 tablespoon of black truffle oil over medium heat. Add the finely chopped shallots and minced garlic, sautéing until they are soft and translucent, about 3-4 minutes.

3. 3

   Combine Ingredients

   Once the rice is cooled, combine it with the sautéed shallots and garlic, Fior di Latte cheese (cut into small pieces), grated Parmigiano Reggiano, salt, and pepper in a large bowl. Mix until well combined.

4. 4

   Form the Arancini

   With wet hands, take about 2 tablespoons of the rice mixture and form it into a ball. Repeat with the remaining mixture. Ensure each ball has a piece of Fior di Latte in the center for a gooey filling.

5. 5

   Coat the Arancini

   Set up a breading station: place the flour in one bowl, beaten eggs in another, and breadcrumbs in a third. Roll each rice ball first in the flour, then dip in the eggs, and finally coat with breadcrumbs.

6. 6

   Fry the Arancini

   In a large pot or deep fryer, heat vegetable oil to 350°F (175°C). Fry the arancini in batches until they are golden brown and crispy, about 4-5 minutes. Remove with a slotted spoon and drain on paper towels.

7. 7

   Serve

   Drizzle the remaining black truffle oil over the fried arancini and serve warm, optionally with marinara sauce for dipping.