Black Truffle Arancini Recipe

Directions for Black Truffle Arancini

1. 1

   Prepare the Risotto

   In a saucepan, heat the vegetable broth and keep it warm. In another pan, sauté the onion and garlic until translucent. Add the Arborio rice and stir for 2 minutes. Gradually add the warm broth, one ladle at a time, stirring frequently until the rice is al dente. Stir in the Parmesan cheese, chopped truffles, salt, and black pepper. Remove from heat and let it cool.

2. 2

   Form the Arancini

   Once the risotto is cool, beat the eggs in a bowl. Take a small amount of the risotto and form it into a ball, inserting a small piece of truffle in the center if desired. Dip each ball in flour, then in the beaten egg, and finally roll in breadcrumbs to coat.

3. 3

   Fry the Arancini

   In a deep frying pan, heat the vegetable oil over medium heat. Once hot, carefully add the arancini balls in batches, frying until golden brown on all sides. Remove and drain on paper towels.

4. 4

   Serve

   Serve the black truffle arancini warm with a sauce of your choice, such as marinara or aioli.