Truffle Arancini with Truffle Oil Recipe

If you have ever dreamed of making a truly sophisticated appetizer that melts in your mouth and comes with a luxurious hint of earthiness, then this Truffle Arancini with Truffle Oil Recipe is exactly what you need. These arancini balls boast a crispy, golden exterior that gives way to a creamy risotto center infused with aromatic truffle oil and gooey cheese. Perfect for impressing guests or treating yourself, this recipe blends simple ingredients into an unforgettable flavor experience that feels indulgent but is surprisingly straightforward to master.

Ingredients You’ll Need

Get ready to gather a handful of simple yet essential ingredients that create a balance of texture and flavor, allowing each component to shine. From creamy Arborio rice to rich truffle oil and melty cheeses, every item is crucial in crafting authentic truffle arancini that wow.

• Arborio rice: The secret to creamy risotto and the perfect base for arancini’s tender inside.
• Chicken or vegetable broth: Warms the rice as it absorbs deep savory notes for richness.
• Shallot: Adds a gentle sweetness and depth when sautéed in butter.
• Unsalted butter: Creates that silky risotto texture and enhances flavor.
• Truffle oil: Infuses the dish with its signature luxurious, earthy aroma.
• Parmesan cheese: Brings a salty, nutty sharpness that brightens the risotto.
• Kosher salt and black pepper: Essential seasoning for perfect balance.
• Mozzarella and fontina cheese: Cubed for the gooey, melty core inside each arancini.
• All-purpose flour: The first coat in the crispy breading process.
• Eggs: Worked as a binding agent to help the panko breadcrumbs stick perfectly.
• Panko breadcrumbs: For that irresistible crunchy shell that seals in all the creamy goodness.
• Flaky sea salt: A final sprinkle to add texture and enhance every bite.
• Vegetable oil: For frying the arancini to golden perfection.

How to Make Truffle Arancini with Truffle Oil Recipe

Step 1: Make the Risotto

Start by melting butter over medium heat in a large pot, then soften your finely diced shallots until fragrant and translucent. Add the Arborio rice and toast it gently for a couple of minutes to develop a slight nuttiness. Begin ladling in your warm broth slowly, stirring constantly to coax out the starches that make risotto creamy. This slow process takes around 20 minutes, but patience here is the key to that perfect texture. Once tender and rich, stir in the truffle oil, Parmesan, and seasonings, infusing every grain with decadent flavor before laying it out to cool.

Step 2: Stuff the Arancini

After your risotto has cooled, take a scoop — about 2 tablespoons — and flatten it in your palm. Nestle a little cube of mozzarella and fontina cheese in the center before gently encasing them with risotto, shaping a compact, smooth ball. The cheese will melt while frying, giving that signature luscious center that makes arancini so irresistible. Repeat this process with all your risotto for a dozen scrumptious bites.

Step 3: Coat the Arancini

Set up your breading station with bowls of flour, beaten eggs, and seasoned panko breadcrumbs. Roll each rice ball first in flour, then dip into the eggs, and finally coat thoroughly with the crispy panko mixture. Place the coated balls on a baking sheet and pop them in the fridge for 15 minutes so the coating can set — this step prevents the breading from falling off during frying.

Step 4: Fry the Arancini

Heat about 2 inches of vegetable oil in a frying pan to 350°F (175°C). Carefully fry the arancini in batches, turning occasionally, letting each side become gorgeously golden and crisp — about 3 to 4 minutes per batch. Use a slotted spoon to transfer them to paper towels to drain any excess oil. A light sprinkle of flaky sea salt soon after frying finishes these little delights perfectly.

How to Serve Truffle Arancini with Truffle Oil Recipe

Garnishes

To elevate the serving experience, a sprinkle of finely chopped fresh herbs like parsley or chives adds a lovely pop of color and freshness that balances the richness. You can also drizzle a tiny bit more truffle oil on top for an extra aromatic punch that will have your guests swooning.

Side Dishes

These truffle arancini make a luxurious appetizer but also pair beautifully with simple sides like a crisp arugula salad dressed with lemon vinaigrette or a bowl of rich tomato soup. These accompaniments cut through the richness and create a harmonious meal.

Creative Ways to Present

Serve these beauties on a stylish platter arranged around dollops of aioli or truffle mayonnaise for dipping. For a party, skewer them with cocktail sticks alongside grilled vegetables or charcuterie for a hands-on, elegant bite-sized treat.

Make Ahead and Storage

Storing Leftovers

If you find yourself lucky enough to have leftover arancini, store them in an airtight container in the refrigerator for up to 2 days. Keeping the coating dry and crisp can be a challenge, so reheat carefully.

Freezing

You can freeze the uncooked, breaded arancini on a baking sheet, then transfer them into a freezer bag after they’re firm. They will keep for up to a month and fry beautifully straight from frozen — perfect for making ahead before a gathering.

Reheating

To bring your leftover or frozen arancini back to life, reheat them in a preheated oven at 350°F (175°C) for about 10-15 minutes until the exterior regains its crispiness. Avoid microwaving, which can make them soggy and lose that alluring crunch.

FAQs

Can I make the risotto ahead of time?

Absolutely! Making the risotto a day in advance and refrigerating it before shaping into arancini actually helps the balls hold their shape better during cooking.

What if I don’t have truffle oil?

While truffle oil is signature to this recipe, if unavailable, you can substitute with a small amount of finely minced mushrooms or a drizzle of mushroom-infused oil for a different but still delicious flavor.

Is it possible to bake the arancini instead of frying?

You can bake them at 400°F (205°C) for 20-25 minutes to reduce oil usage; however, frying achieves that superior crunch and golden color that makes arancini so classic.

How do I know when the arancini are cooked through?

They should be golden and crisp on the outside, and when you bite in, the cheese inside should be melted and gooey without being cold or hard—timing your frying for about 3-4 minutes per batch works perfectly.

Can I use other cheeses for the filling?

Yes! While mozzarella and fontina offer the perfect melt and mildness, you can experiment with provolone, gouda, or even a sharp cheddar if you want a different flavor profile.

Final Thoughts

Nothing quite beats the joy of biting into crispy, creamy, and decadently truffle-kissed arancini, especially when you’ve made them yourself. This Truffle Arancini with Truffle Oil Recipe is just waiting to become one of your go-to appetizers, showcasing how simple ingredients and a little patience can transform into a stunning dish. So, grab your apron and give these gems a try—you and anyone lucky enough to share them will be so glad you did.

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