Taleggio Arancini Recipe

Warm the stock in a saucepan and keep it at a gentle simmer over low heat. Having hot stock helps the rice cook evenly.

In a heavy-bottomed saucepan over medium heat, melt 1 tbs butter with 1 tbs olive oil. Add the finely diced onion and a pinch of salt. Sweat the onion until translucent but not browned, about 5–6 minutes.

Add the minced garlic and cook for 30 seconds until fragrant.

Add the arborio rice and stir to coat the grains in fat. Toast the rice for 1–2 minutes until edges look translucent but center is opaque.

Pour in the white wine and stir until mostly absorbed.

Begin adding the hot stock, one ladleful (about 1/2 cup) at a time, stirring frequently. Wait until most of the liquid is absorbed before adding the next ladle. Continue for 16–18 minutes until rice is creamy and just al dente (it should hold shape but be tender). You may not need all the stock; adjust to texture.

Remove the risotto from heat. Stir in the remaining 1 tbs butter, grated pecorino (and optional parmesan), 1 tsp salt, and 1/2 tsp black pepper. Taste and adjust seasoning. The risotto should be fairly firm and sticky (not soupy); if too loose, cool slightly and refrigerate to firm up until easy to form—about 30–45 minutes. If cooking ahead, spread on a sheet tray, cover and chill until cold.

Prepare the taleggio by cutting into 3/4-inch cubes. Keep chilled on a plate until ready to use so they don’t leak during frying.

Set up a breading station: a shallow bowl with the all-purpose flour, a bowl with the 3 eggs lightly beaten (season with a pinch of salt and pepper), and a third bowl with a mixture of panko and fine breadcrumbs plus 1/2 tsp salt and 1/4 tsp black pepper.

With slightly damp hands, take about 2 tablespoons of cooled risotto and flatten it into a disc in your palm. Place one taleggio cube in the center and wrap the risotto around it, forming a tight ball about 1.75–2 inches in diameter. Ensure seams are sealed so cheese is enclosed. Repeat until risotto or taleggio are used up (yields about 14–16 arancini depending on size).

Lightly dust each ball in flour, shake off excess, dip in beaten egg, then roll thoroughly in the panko breadcrumb mixture. For an extra-crisp shell, double-coat: repeat egg and panko step once more. Place coated arancini on a tray and chill in fridge for 20–30 minutes—this helps them hold shape when frying.

Preheat oven to 275°F (135°C). In a small ovenproof dish, combine 6 garlic cloves and 1/2 cup olive oil. Cover dish tightly with foil and bake for 45–60 minutes until garlic cloves are very soft and lightly golden—this is confit garlic. Remove from oven and let cool. Reserve the garlic and some of the infused oil.

Mash the cooled confit garlic into a paste with a fork. In a bowl combine 1/2 cup mayonnaise, mashed garlic paste (about 4–5 cloves), 1 tsp lemon juice, 1 tsp truffle oil, 1/4 tsp salt and a pinch of black pepper. Stir until smooth. Taste and adjust lemon, salt, or truffle oil. Refrigerate until serving. (Reserve leftover confit oil for drizzling or frying if desired.)

Pour neutral frying oil into a deep pot or a heavy-bottomed saucepan to a depth of about 2–3 inches (or use a deep fryer). Heat the oil to 350°F (175°C). Use a thermometer—temperature control is important to get a golden crust without bursting the cheese.

Working in small batches (do not overcrowd), gently lower chilled arancini into the hot oil with a slotted spoon. Fry for 3–4 minutes, turning occasionally, until evenly golden brown and crisp. If oil temp drops, allow it to recover before adding the next batch.

Remove arancini to a wire rack set over a sheet tray or paper towels to drain. Let rest 1–2 minutes before serving so the cheese center sets slightly but remains oozy.

To serve: place 3–4 arancini per plate with a spoonful of truffle & confit garlic aioli. Finish with shaved pecorino, a light drizzle of reserved confit garlic oil or a few drops of truffle oil if desired, and a scattering of microgreens or chopped parsley. Serve immediately with lemon wedges on the side.