Truffle Arancini Recipe

Prepare stock

Warm the chicken or vegetable stock in a saucepan over low heat and keep it at a gentle simmer while you cook the rice. This ensures the liquid you add to the rice is hot and helps the rice cook evenly.

Sauté aromatics

In a heavy-bottomed skillet or saucepan, heat 1 tablespoon olive oil and 1 tablespoon butter over medium heat. Add the finely chopped onion and a pinch of salt. Cook, stirring occasionally, until the onion is soft and translucent (about 6–8 minutes). Add the minced garlic and cook for 30–45 seconds more until fragrant.

Toast rice & deglaze

Add the Arborio rice to the pan and stir to coat the grains with the fat. Cook, stirring constantly, for 1–2 minutes until the rice edges become translucent and it's slightly toasted. Pour in the white wine and stir until mostly absorbed.

Cook risotto

Begin adding the warm stock a ladle (about 1/2 cup) at a time, stirring frequently and allowing most of the liquid to be absorbed before adding more. Continue this process for about 18–20 minutes until the rice is tender but still has a slight bite (al dente) and the mixture is creamy. You may not need all 6 cups—use enough to reach the right texture.

Finish risotto

Turn off the heat. Stir in the remaining 1 tablespoon butter, the grated Parmesan, the cream, and the black truffle oil. Season with the measured salt and freshly ground black pepper. Taste and adjust seasoning. Spread the risotto out on a rimmed baking sheet or shallow tray to cool quickly to room temperature (about 20–30 minutes). For best assembly, chill in the refrigerator for 1–2 hours until firm (but not rock-solid).

Cut the fresh mozzarella into small 1/2-inch cubes. If using truffle paste or finely chopped truffle, toss the mozzarella cubes lightly with the 1 teaspoon truffle paste to infuse them sparingly with truffle flavor. Keep the cubes chilled until ready to assemble.

Set up breading stations

Place the flour in a shallow bowl and season lightly with a pinch of salt and pepper. Beat the eggs in a second shallow bowl. Place the breadcrumbs in a third bowl. Line a tray with parchment for finished arancini.

Form arancini

With slightly damp hands, scoop about 2 tablespoons (approximately a golf-ball size) of the chilled risotto and flatten it into a disk in your palm. Place one mozzarella cube (and a tiny amount of extra truffle paste if using) in the center. Fold the risotto around the cheese and roll gently to form a compact ball about 1.5–2 inches in diameter. Make sure there are no gaps and the cheese is fully enclosed. Repeat until all risotto is used. You should get roughly 18–24 arancini depending on size.

Bread the arancini

Dust each ball lightly in flour, shaking off excess. Dip into the beaten eggs, letting excess drip off, then roll in breadcrumbs until fully coated. For an extra-crisp shell, repeat the egg and breadcrumb steps for a double coat.

Heat oil & fry

Pour the vegetable oil into a heavy pot or deep fryer to a depth of about 2–3 inches. Heat the oil to 350°F (175°C). If you don't have a thermometer, test by dropping a small piece of breadcrumb—it should sizzle and brown in about 30–45 seconds. Fry the arancini in batches (do not overcrowd) for 2½–4 minutes, turning occasionally, until golden brown and crisp. Remove with a slotted spoon and drain on a wire rack or paper towels. Sprinkle lightly with fine sea salt while still warm.

Arrange arancini on a serving platter. If desired, dust with extra grated Parmesan, sprinkle chopped parsley, and drizzle each with a few drops of additional truffle oil. Serve hot.