Arancini Recipe

Sauté aromatics & toast rice

In a heavy-bottomed saucepan over medium heat, melt 2 tbs butter. Add the finely diced onion and cook, stirring, until translucent but not browned, about 4–5 minutes. Add the Arborio rice and stir to coat the grains and lightly toast for 1–2 minutes.

Deglaze with wine and simmer

Pour in the white wine and cook, stirring, until mostly absorbed. Begin adding hot stock, 1/2 cup at a time, stirring frequently and allowing the rice to absorb most of the liquid before adding more. Continue until rice is al dente and creamy (should take about 18–22 minutes total). You may not need all the stock; the cooked rice should be thick and slightly sticky.

Finish rice

Remove from heat and stir in 0.75 cups grated Pecorino, 1 tsp salt, 1/2 tsp black pepper and an extra 1 tbs butter. Taste and adjust seasoning. Spread the risotto/rice on a rimmed baking sheet to cool quickly to room temperature (about 15–20 minutes). For best results chill in the refrigerator for 30–60 minutes until firm, which makes forming easier.

Combine the Taleggio cubes, 1 tbs truffle or truffle paste and 2 tbs finely chopped parsley in a small bowl. If using truffle slice or paste, mix to coat cheese evenly. Keep chilled until assembling. The truffle amount can be adjusted to taste.

Prepare breading stations

Place the flour in a shallow bowl. Beat the 3 eggs in another bowl until smooth. Place the breadcrumbs in a third bowl and season with 1/2 tsp salt; mix well.

Form arancini

With slightly oiled or wet hands to prevent sticking, take about 3–4 tablespoons of cooled risotto and flatten into a disc in your palm. Place one cube of prepared Taleggio/truffle filling in the center, then carefully mold the rice around it into a compact ball (about 2–2.5 inches / golf-ball size). Press firmly so there are no gaps. Repeat until all rice is used (should make about 12–14 balls).

Bread arancini

Roll each rice ball lightly in flour, shake off excess, dip into beaten egg, then roll evenly in breadcrumbs to coat. For an extra-crisp shell, double-dip: return to egg and breadcrumbs again.

Heat oil & fry

Pour oil into a deep pot or fryer to a depth of at least 3 inches and heat to 350°F (175°C). Fry arancini in small batches (3–4 at a time) so oil temperature remains steady. Cook until golden brown and crisp, about 3–4 minutes, turning occasionally for even color. Use a slotted spoon to transfer to a paper-towel-lined tray and lightly season with a pinch of salt. Keep warm in a 200°F (95°C) oven while frying remaining batches.

Warm cream & emulsify cheese

In a small saucepan over low heat, warm 0.75 cups heavy cream gently until steaming but not boiling. Stir in 1 tbs butter to melt. Gradually add 1 cup finely grated Pecorino, whisking constantly so the cheese melts smoothly into the cream. Keep the heat low to avoid graininess; if the sauce becomes too thick, whisk in a tablespoon or two of warm stock or cream to loosen.

Finish fondue

Season the fondue with 1/4 tsp freshly ground black pepper and 1/2 tsp lemon zest if using. Keep the sauce warm over the lowest heat or in a small warmed serving dish. The consistency should be pourable but clingy to the arancini.

To serve, spoon a shallow pool of warm pecorino fondue on each plate. Place 2 arancini on top of the fondue. Drizzle lightly with 1 tsp extra virgin olive oil or truffle oil. Sprinkle with extra grated Pecorino and garnish with microgreens or parsley sprigs. Serve immediately so the Taleggio is molten inside and the exterior remains crisp.