Four Cheese Truffle Arancini Recipe
Lemon-Basil Aioli, Parmesan
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Ingredients
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Arancini
Lemon-Basil Aioli
Method
Arancini Preparation
- 1
Cook the Rice
In a medium saucepan, combine Arborio rice and vegetable broth. Bring to a boil, then reduce heat to low and cover. Simmer for about 18-20 minutes until the rice is creamy and tender. Remove from heat and let cool.
- 2
Sauté Aromatics
In a skillet, heat a tablespoon of oil over medium heat. Add chopped shallot and minced garlic, sautéing until softened and fragrant, about 3-4 minutes.
- 3
Mix Ingredients
In a large bowl, combine cooled rice, sautéed shallots and garlic, Parmesan, mozzarella, gorgonzola, fontina, beaten egg, salt, and black pepper. Mix well until combined.
- 4
Form Balls
Wet your hands and take about 2 tablespoons of the mixture, rolling it into balls. Repeat until all the mixture is used. Place the balls on a baking sheet.
- 5
- 6
Fry Arancini
In a large pot, heat vegetable oil to 350°F (175°C). Fry the arancini in batches until golden brown and crispy, about 3-4 minutes per batch. Remove with a slotted spoon and drain on paper towels.
Lemon-Basil Aioli
- 7
Mix Aioli Ingredients
In a bowl, whisk together mayonnaise, lemon juice, minced garlic, chopped basil, salt, and black pepper until smooth and creamy.
- 8
Chill Aioli
Cover the aioli and refrigerate for at least 30 minutes to allow the flavors to meld before serving.
