Black Truffle Arancini Recipe
spicy marinara, basil pesto, pecorino
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Ingredients
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Arancini
Spicy Marinara
Basil Pesto
Garnish
Method
Prepare the Arancini
- 1
Cook the Arborio Rice
In a saucepan, bring the vegetable broth to a simmer. In a separate pan, heat olive oil and sauté shallots and garlic until translucent. Add Arborio rice and toast for 2-3 minutes. Gradually add broth, stirring frequently, until rice is al dente. Stir in black truffles and Parmesan cheese. Let cool.
- 2
Form the Arancini
Once the mixture is cooled, shape the rice mixture into balls, about the size of a golf ball. Dip each ball in flour, then beaten eggs, and finally coat with breadcrumbs.
- 3
Fry the Arancini
Heat oil in a deep frying pan over medium heat. Fry the arancini in batches until golden brown and crispy. Drain on paper towels.
Make the Spicy Marinara
- 4
In a saucepan, heat olive oil and sauté garlic until fragrant. Add crushed tomatoes and red pepper flakes. Simmer for 15-20 minutes. Season with salt and stir in fresh basil.
Make the Basil Pesto
- 5
In a food processor, combine basil leaves, pine nuts, garlic, and Parmesan cheese. Pulse until finely chopped. With the processor running, slowly add olive oil until smooth. Season with salt.
