Truffled Arancini Recipe

Directions for Truffled Arancini

1. 1

   Prepare the Risotto

   In a saucepan, heat the chicken or vegetable broth over low heat. In another large pan, heat olive oil over medium heat. Add the chopped onion and sauté until translucent. Add minced garlic and Arborio rice, stirring to coat the rice with oil.

2. 2

   Cook the Risotto

   Gradually add the warmed broth, one ladle at a time, stirring continuously until the liquid is absorbed. Repeat this process until the rice is creamy and al dente, about 18-20 minutes. Stir in grated Parmesan cheese, salt, and black pepper. Remove from heat and let cool.

3. 3

   Prepare the Filling

   Once the risotto has cooled, mix in the sautéed wild mushrooms and truffle oil. Allow the mixture to cool completely.

4. 4

   Form the Arancini

   Once the risotto mixture is cool, take a small handful of the risotto and flatten it in your palm. Place a cube of Fontina cheese in the center and mold the risotto around it to form a ball. Repeat with the remaining risotto.

5. 5

   Breading the Arancini

   Set up a breading station with three bowls: one with flour, one with the beaten egg, and one with panko breadcrumbs. Roll each risotto ball in flour, dip in the egg, and then coat with panko breadcrumbs.

6. 6

   Fry the Arancini

   In a deep pan, heat oil for frying to 350°F (175°C). Fry the arancini in batches until golden brown and crispy, about 3-4 minutes. Drain on paper towels.

7. 7

   Prepare the Oregano Aioli

   In a bowl, mix mayonnaise, oregano, and a pinch of salt. Adjust seasoning to taste.

8. 8

   Serve

   Drizzle remaining white truffle oil over the arancini and serve hot with oregano aioli on the side.