Arancini Recipe

Rinse the arborio rice under cold water until the water runs clear; drain well.

In a medium heavy-bottomed saucepan, melt 1 tbs butter over medium heat. Add the rice and toast, stirring, for 2 minutes until edges look translucent.

Add the white wine and stir until it is fully absorbed.

Add hot stock, 1/2 cup at a time, stirring frequently and allowing each addition to absorb before adding the next. Continue until rice is creamy and al dente, about 18–20 minutes total.

Stir in remaining 2 tbs butter, grated Parmigiano-Reggiano, salt and pepper. Taste and adjust seasoning.

Spread the cooked rice on a rimmed baking sheet to cool slightly (15–20 minutes). When warm but not hot, stir in 2 beaten eggs to bind. Cover and refrigerate until firm, at least 1 hour (or overnight).

Heat olive oil in a skillet over medium heat. Add the diced onion, carrot and celery and cook, stirring, until softened and translucent, about 6–8 minutes.

Add minced garlic and cook 30 seconds until fragrant.

Increase heat to medium-high, add ground beef and brown, breaking up lumps, until no longer pink, about 6 minutes. Drain excess fat if necessary, leaving a tablespoon in the pan for flavor.

Stir in tomato paste and cook 1 minute. Deglaze with red wine, scraping any browned bits, and let reduce by half, about 2–3 minutes.

Add tomato passata, beef stock, bay leaf and dried oregano. Bring to a gentle simmer, reduce heat to low and cook uncovered until thickened and flavors concentrate, about 20–25 minutes.

Remove bay leaf, season with salt and pepper and stir in chopped parsley. Let cool completely before using as a filling (cold ragu is easier to handle).

Set up a breading station: one shallow bowl with flour, one with the 3 beaten eggs, and one with breadcrumbs.

Divide the chilled rice into 12 equal portions (about 3–3.5 tablespoons each). Wet your hands slightly to prevent sticking.

Flatten a rice portion in your palm into a disc. Place about 1 heaping tablespoon of cooled beef ragu in the center.

Fold rice around the filling and shape into a compact ball (about golf-ball size). Repeat for remaining portions.

Roll each rice ball in flour, then dip into beaten egg, then coat thoroughly in breadcrumbs. Press gently so breadcrumbs adhere. Optionally double-dredge (egg + breadcrumbs again) for a thicker crust.

Heat vegetable oil in a deep pot to 175°C / 350°F. Fry arancini in batches, without overcrowding, turning as needed, until golden brown and crisp, 3–4 minutes per batch.

Remove with a slotted spoon and drain on a wire rack or paper towels. Lightly season with 1/2 tsp salt while warm.

In a small saucepan, melt 2 tbs butter over medium heat. Add the minced shallot and cook until soft and translucent, about 2–3 minutes.

Stir in the black truffle paste or grated truffle and cook 30 seconds to release aroma.

Add chicken stock and simmer 1–2 minutes, then pour in heavy cream. Reduce heat and simmer gently until the sauce thickens enough to coat the back of a spoon, about 4–6 minutes.

Finish with lemon juice, salt and pepper. Taste and adjust truffle intensity—add a touch more paste if desired. Keep warm until serving.

Place 3 arancini per plate (for 4 servings) or arrange as desired. Spoon warm black truffle sauce on the plate and either drizzle lightly over each arancino or serve sauce alongside for dipping.

Sprinkle with extra grated Parmigiano-Reggiano and chopped parsley. Garnish with small basil leaves if using.

Serve immediately while arancini are hot and the sauce is warm.