Arancina Al Tartufo Recipe

Cook rice risotto-style

Rinse the Arborio rice briefly under cold water, drain. In a medium saucepan, bring the stock to a simmer. In a separate heavy saucepan melt 1 tbs butter over medium heat, add the rice and toast 1–2 minutes stirring until edges look translucent. Add 1/2 cup hot stock and stir until almost absorbed; continue adding stock in 1/2-cup increments stirring occasionally until rice is tender but still a little firm (about 18–20 minutes total).

Finish the rice: remove from heat and stir in remaining 1 tbs butter, 1 cup grated Parmesan, 2 eggs (lightly beaten), 1 tsp salt, 1/2 tsp black pepper and a pinch of nutmeg if using. Spread the rice on a rimmed baking sheet or shallow tray to cool to room temperature (about 30–45 minutes). Chilling in the fridge for 20–30 minutes makes shaping easier.

Cook mushrooms: heat 1 tbs olive oil in a skillet over medium-high heat. Add the minced shallot and cook 1–2 minutes until translucent, add garlic and cook 30 seconds. Add the chopped mushrooms, 1/4 tsp salt and 1/4 tsp pepper. Sauté until the mushrooms release their liquid and it evaporates and the mushrooms are lightly browned (6–8 minutes).

Finish filling: remove from heat, stir in 1 tbs chopped parsley, 2 tbs grated Parmesan and 1 tsp truffle oil. Let the mixture cool completely before using (about 10 minutes).

Prepare filling portions: have 12 small cubes of fresh mozzarella ready. With slightly damp hands, take about 2–3 tbsp (roughly a golf ball size) of cooled risotto and flatten into a disc in your palm. Place 1 small mozzarella cube and about 1 tsp of the mushroom mixture in the center. Add a small drizzle (about 1/8 tsp) of truffle oil to the filling if you want an extra hit.

Close and shape: fold rice up around the filling and press to seal, rolling into a smooth ball about 1.75–2 inches (4–5 cm) diameter. Repeat to make 12 arancine. If the rice is sticky and hard to shape, chill the formed balls for 15 minutes before breading.

Set up breading station: in one shallow bowl place the flour. In a second bowl whisk 2 eggs with 2 tbs cold water. In a third bowl place the breadcrumbs. Season breadcrumbs lightly with a pinch of salt and pepper.

Bread the arancine: working in batches, roll each rice ball in flour, shaking off excess, then dip in the beaten egg mixture, then roll in breadcrumbs pressing gently so crumbs adhere. For a thicker crust double-dip: egg again and breadcrumbs a second time.

Heat oil and fry: heat vegetable oil in a deep heavy pot or deep fryer to 350°F (175°C). If you don't have a thermometer, test with a small breadcrumb; it should sizzle and brown in ~30 seconds. Fry 3–4 arancine at a time (do not overcrowd) for 3–4 minutes, turning occasionally, until golden brown and crisp. Internal temperature should be hot and mozzarella melted.

Drain and finish: remove with a slotted spoon to a wire rack or paper towel-lined tray. Sprinkle lightly with 1/2 tsp finishing salt while warm. Let rest 2 minutes before serving so filling settles.

Make the dip: in a small bowl combine 1/2 cup mayonnaise, 1 tsp lemon juice, 1/2 tsp truffle oil, 1/8 tsp salt and 1/8 tsp black pepper. Stir until smooth and taste; adjust truffle oil or lemon as desired. Chill briefly if time allows.

Serve: arrange arancine on a platter with the truffle mayonnaise in a small bowl for dipping. Garnish with extra grated Parmesan or chopped parsley if desired.