Truffle Arancini Recipe

Cook and cool rice

If you don't have leftover risotto, make it: bring stock to a simmer and stir in 1.5 cups Arborio rice, cooking gently until rice is creamy and al dente (about 18–20 minutes). Stir in 1 tablespoon butter near the end. Spread the cooked rice on a rimmed baking sheet to cool quickly and refrigerate until cold (at least 1 hour). For best texture, use day-old cold rice or cooled risotto.

Transfer cooled rice to a large bowl. Stir in 2 tablespoons softened butter, 1 cup grated Parmesan, 1/2 cup cream cheese or mascarpone (to bind), 1 teaspoon finely grated black truffle or truffle paste, 1 teaspoon salt, 1/2 teaspoon black pepper, and 2 egg yolks. Mix thoroughly until the mixture is cohesive and can be formed into balls. Taste and adjust seasoning; if mixture is too wet, chill 15–30 minutes to firm up.

Portion the rice mixture into 12 equal portions (about 2–3 tablespoons each). Flatten each portion in your palm into a disk. Place one small cube of mozzarella in the center (optionally brush the mozzarella with a tiny amount of truffle oil or press a sliver of fresh black truffle on it). Enclose the cheese within the rice and roll into a smooth, compact ball. Repeat for all portions.

Set up a breading station: one shallow bowl with flour (seasoned with 1/2 tsp salt and 1/4 tsp pepper), a second bowl with 2 beaten eggs, and a third bowl with 2 cups breadcrumbs. Roll each rice ball first in flour, shaking off excess; then dip into beaten eggs, letting excess drip off; finally coat evenly with breadcrumbs, pressing gently so crumbs adhere. For a thicker crust, repeat the egg and breadcrumb step once more.

Place breaded arancini on a baking sheet and refrigerate for 15–30 minutes to help coating set and prevent them from bursting when frying.

Heat 3–4 cups neutral oil in a deep, heavy pot or deep fryer to 350°F (175°C). If you don't have a thermometer, test by dropping a breadcrumb into the oil: it should sizzle and brown in about 45–60 seconds.

Fry the arancini in batches (do not overcrowd) for 3–4 minutes, turning occasionally, until evenly golden brown and crisp. Use a slotted spoon to transfer cooked arancini to a wire rack set over a baking sheet or paper towels to drain. Keep warm in a 200°F (95°C) oven while you finish remaining batches.

When all arancini are fried, lightly drizzle or brush each with 1/2 teaspoon finishing truffle oil (optional) and sprinkle with flaky sea salt and chopped parsley.

Serve hot so the mozzarella is molten inside. Provide extra grated Parmesan and a lemon wedge or simple marinara on the side if desired.