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Ingredients
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Arancini
Fontina Fonduta
Method
Arancini
- 1
Prepare the Rice
In a medium saucepan, heat the vegetable broth over medium heat. In a separate large skillet, heat a tablespoon of olive oil over medium heat. Add the chopped onion and garlic, and sauté until translucent, about 5 minutes.
- 2
Cook the Rice
Add the Arborio rice to the skillet with the onions and garlic, stirring to coat the grains with oil. Gradually add the warm vegetable broth, one ladle at a time, stirring frequently. Allow the rice to absorb the broth before adding more. Continue this process until the rice is creamy and al dente, about 18-20 minutes.
- 3
Incorporate the Truffle and Cheeses
Remove the skillet from heat and stir in the chopped black truffle, diced Fontina cheese, grated Parmesan cheese, and season with salt and pepper. Mix well and let it cool.
- 4
Form the Balls
Once the rice mixture is cool enough to handle, wet your hands and take about 2 tablespoons of the mixture in your palm. Flatten it slightly, place a small piece of Fontina cheese in the center, then shape it into a ball. Repeat until all mixture is used.
- 5
Bread the Arancini
Roll each ball in flour, then dip in the beaten egg, and finally coat with breadcrumbs. Set aside on a baking sheet.
- 6
Fry the Arancini
In a deep pot, heat vegetable oil to 350°F (175°C). Fry the arancini in batches until golden brown and crispy, about 3-4 minutes. Remove and drain on paper towels.
Fontina Fonduta
- 7
Melt the Cheese
In a small saucepan, melt the butter over low heat. Once melted, add the heavy cream and stir until well combined. Gradually add the shredded Fontina cheese, stirring continuously until melted and smooth.
- 8
Season the Fonduta
Season with salt and black pepper to taste. Keep warm on low heat until ready to serve.
