Truffle Arancini Recipe

Directions to Prepare Truffle Arancini

1. 1

   Prepare the Risotto

   If not using pre-prepared mushroom risotto, make it by cooking arborio rice with broth, mushrooms, onions, and a splash of truffle oil until creamy.

2. 2

   Form the Arancini

   Allow the mushroom risotto to cool completely. Once cooled, take a small amount of the risotto and flatten it in your palm. Place a piece of mozzarella cheese in the center and mold the risotto around it to form a ball. Repeat until all risotto is used.

3. 3

   Bread the Arancini

   Set up a breading station with three bowls: one with flour, one with beaten eggs, and one with breadcrumbs. Dip each risotto ball first in flour, then in the egg, and finally coat with breadcrumbs. Set aside.

4. 4

   Fry the Arancini

   In a deep pot, heat vegetable oil to 350°F (175°C). Fry the arancini in batches, being careful not to overcrowd the pot, until golden brown and crispy, about 3-4 minutes. Remove and drain on paper towels.

5. 5

   Serve

   Drizzle with additional truffle oil, sprinkle with chopped parsley, and serve warm with creamy marinara sauce on the side for dipping.