“Aromatic Italian Truffle Arancini: Mouthwatering Rice Balls of Luxury”
Discover the ultimate luxury Italian snack with our Aromatic Italian Truffle Arancini recipe. This exquisite, gourmet dish features mouthwatering truffle-infused saffron rice balls stuffed with gooey mozzarella cheese, deep fried to golden perfection. Try this divine fusion of flavors and textures for an unforgettable culinary experience.
Allergens
Egg, Gluten (from breadcrumbs)
Ingredients
- 2 cups Arborio rice
- 4 cups vegetable broth
- Pinch of saffron threads
- 1 oz truffle oil
- 1 cup grated Parmesan cheese
- Salt and pepper, to taste
- 3 oz mozzarella cheese, cubed
- 2 eggs
- 1 1/2 cups seasoned breadcrumbs
- Vegetable oil for frying
- Fresh parsley, finely chopped
Instructions
- In a medium saucepan, combine Arborio rice and vegetable broth. Add a pinch of saffron threads and bring to a simmer. Cook until the rice is tender and has absorbed the liquid, stirring occasionally.
- In a large bowl, mix together cooked rice, 1/2 cup Parmesan cheese, truffle oil, salt, and pepper. Fold in the cubed mozzarella cheese.
- Allow the rice mixture to cool slightly before shaping into 16 equal sized balls. Chill for at least 30 minutes.
- Set up a breading station: eggs beaten in one bowl, seasoned breadcrumbs in another, and Arancini in a third. Bread each ball by dipping in egg, then rolling in breadcrumbs.
- In a deep frying pan, heat vegetable oil to 350°F (175°C). Carefully lower the Arancini into the hot oil and fry until golden brown, about 4 6 minutes per batch. Remove with a slotted spoon and drain on paper towels.
- Serve warm, sprinkled with remaining Parmesan cheese and fresh parsley.
Chef’s Insight
Using a mix of different cheeses adds depth and complexity to the dish.
Notes
Adjust the size of the Arancini to your preference. Larger balls will require a longer frying time.