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Truffle Arancini with Truffle Oil Recipe

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These truffle arancini are crispy on the outside, creamy on the inside, and packed with cheesy truffle flavor. This elegant appetizer features a rich risotto base infused with truffle oil and cheeses, then coated in seasoned panko breadcrumbs and fried to golden perfection. Follow the step-by-step instructions to create a sophisticated dish that’s easier than you think to make at home.

Ingredients

For the Risotto:

  • 1 cup Arborio rice
  • 3 cups chicken or vegetable broth, warmed
  • 1 small shallot, finely diced
  • 2 tablespoons unsalted butter
  • 1-2 tablespoons truffle oil
  • 1/4 cup grated Parmesan cheese
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper

For the Filling:

  • 1/2 cup mozzarella, cubed (truffle-infused if possible)
  • 1/4 cup fontina cheese, cubed

For the Coating:

  • 1 cup all-purpose flour
  • 2 large eggs, beaten
  • 1 1/2 cups panko breadcrumbs
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • Flaky sea salt for finishing
  • Vegetable oil for frying

Instructions

  1. Make the Risotto: In a large pot over medium heat, melt the butter and sauté the finely diced shallot until softened and fragrant. Add the Arborio rice and toast it for about 2 minutes, stirring frequently to ensure even toasting. Gradually add the warmed broth one ladleful at a time, stirring constantly until the liquid is mostly absorbed before adding more. Continue this process until the rice is creamy and tender, about 20 minutes. Remove from heat and stir in the truffle oil, grated Parmesan cheese, kosher salt, and black pepper. Spread the risotto onto a baking sheet to cool completely.
  2. Stuff the Arancini: Once the risotto has cooled, scoop about 2 tablespoons into your hand and flatten it slightly. Place a cube each of mozzarella and fontina cheese in the center. Carefully enclose the cheese with the risotto and form it into a tight ball. Repeat this process until all risotto and cheese cubes are used.
  3. Coat the Arancini: Prepare a breading station with three separate bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs mixed with kosher salt and black pepper. Roll each rice ball first in flour, then dip into the beaten eggs, and finally coat thoroughly with the seasoned panko breadcrumbs. Place the coated arancini on a baking sheet and refrigerate for 15 minutes to allow the coating to set.
  4. Fry the Arancini: Heat about 2 inches of vegetable oil in a frying pan over medium heat to 350°F (175°C). Fry the arancini in batches, turning occasionally, until they are golden brown and crispy on all sides, about 3 to 4 minutes per batch. Use a slotted spoon to transfer the fried arancini to a paper towel-lined plate to drain excess oil. Sprinkle with flaky sea salt and serve hot.

Notes

  • Ensure risotto is fully cooled before shaping to prevent it from falling apart during frying.
  • Use a thermometer to maintain oil temperature for even frying and to avoid greasy arancini.
  • Truffle oil can be adjusted according to taste but be cautious as it can overpower the dish.
  • Refrigerating the coated arancini helps them hold their shape during frying.
  • Leftover arancini can be reheated in an oven or air fryer for best texture.

Find it online: https://marthatasty.com/truffle-arancini-with-truffle-oil-recipe/