Truffle Arancini Recipe

Arancini Directions

1. 1

   Prepare the Risotto

   In a large saucepan, heat the vegetable broth over low heat, keeping it warm.

2. 2

   Sauté the Aromatics

   In another pan, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and garlic, sautéing until translucent, about 3-4 minutes.

3. 3

   Cook the Rice

   Add the Arborio rice to the pan, stirring for 2-3 minutes until the rice is lightly toasted. Pour in the white wine and cook until absorbed.

4. 4

   Incorporate Broth

   Gradually add the warm vegetable broth, one ladle at a time, stirring frequently until the broth is absorbed before adding more. Continue until the rice is al dente, about 18-20 minutes.

5. 5

   Finish the Risotto

   Remove from heat and stir in the grated Parmesan cheese, truffle oil, salt, and black pepper. Allow to cool completely.

6. 6

   Form the Balls

   Once the risotto is cool, take a small amount (about 2 tablespoons) and flatten it in your palm. Place a cube of Pecorino Romano and some diced speck in the center, then mold the rice around the filling to form a ball. Repeat until all the risotto is used.

7. 7

   Coat the Arancini

   Dredge each ball in flour, then dip into the beaten egg, and finally coat with bread crumbs.

8. 8

   Fry the Arancini

   In a deep pot, heat the oil for frying over medium-high heat. Once hot, carefully add the arancini in batches, frying until golden brown and crispy, about 3-4 minutes. Remove and drain on paper towels.

9. 9

   Serve

   Serve the arancini warm with truffle cream for dipping or drizzling.