Truffle Arancini
Ingredients:
- Whole White Onion
- 3 x Garlic Cloves
- 3 x Sprigs of Thyme
- Olive Oil
- Knob of Butter
- 200g Risotto Rice
- 2 x Vegetable Stocks
- 20cl White Wine
- 100g Parmesan
- Block of Mature Cheddar Cheese
- Cup Plain Flour
- 3 x Eggs
- 200g Flour
- 200g Bread Crumb
- Sunflower Oil
- 50g Parmesan Cheese
Directions:
-Start by dicing your onion and finely chopping your garlic cloves as well as pulling away your thyme leaves from their stems
- In a pan heat oil and butter and add onions and salt and cook until translucent and add your garlic and thyme before stirring well and cooking for one minute.
- Add risotto rice and give a mix and cook for five mins. Whilst cooking, add 1L of boiling water to your vegetable stock.
-Add your white wine, give everything a mix and cook for two minutes.
- Pour in around 200ml of your stock and stir, leave for 5 minutes and repeat the process whilst constantly stirring for around 15-20 minutes
- Grate your parmesan cheese directly onto risotto and add around 3 tbsp Truffle Guys Signature White Truffle Oil and give everything a good mix
- Pour your risotto mix onto a tray and put into the fridge to cool. This should take around 45-60 minutes
- Cut your cheese into 2cm squares and put to one side.
- Once chilled, take a handful of risotto into your hand and flatten it out, add a single cube of cheese and wrap the risotto mix around the cheese and roll to form a ball. Repeat this process until you have used all your risotto mix
- To a three separate bowls, add your flour, beaten eggs and breadcrumbs. Add your risotto balls to the flour, evenly coat and then to the egg mix before coating them in breadcrumbs. Repeat this process for each arancini ball and put to one side
- Heat your sunflower oil and one ready for frying, add your risotto balls to the oil and cook for 4 minutes. Ensure your balls are fully submerged in oil as they will have a burnt base if they are able to touch the bottom of the pan. Once crisp and browned, remove from the oil and place on some kitchen towel to drain.
- Plate on a bed of Truffle Guys Ultimate Truffle Mayo for each arancini and finish with some grated parmesan cheese.
Indulge in the divine allure of our Truffle Arancini. These delightful Italian rice balls are filled with a creamy, truffle-infused risotto and encased in a golden, crispy breadcrumb coating. Experience the perfect combination of crispy, creamy, and luxurious flavours in every mouth-watering bite. View Recipe Videos
- Whole White Onion
- 3 x Garlic Cloves
- 3 x Sprigs of Thyme
- Olive Oil
- Knob of Butter
- 200g Risotto Rice
- 2 x Vegetable Stocks
- 20cl White Wine
- 100g Parmesan
- Block of Mature Cheddar Cheese
- Cup Plain Flour
- 3 x Eggs
- 200g Flour
- 200g Bread Crumb
- Sunflower Oil
- 50g Parmesan Cheese
Directions:
-Start by dicing your onion and finely chopping your garlic cloves as well as pulling away your thyme leaves from their stems
- In a pan heat oil and butter and add onions and salt and cook until translucent and add your garlic and thyme before stirring well and cooking for one minute.
- Add risotto rice and give a mix and cook for five mins. Whilst cooking, add 1L of boiling water to your vegetable stock.
-Add your white wine, give everything a mix and cook for two minutes.
- Pour in around 200ml of your stock and stir, leave for 5 minutes and repeat the process whilst constantly stirring for around 15-20 minutes
- Grate your parmesan cheese directly onto risotto and add around 3 tbsp Truffle Guys Signature White Truffle Oil and give everything a good mix
- Pour your risotto mix onto a tray and put into the fridge to cool. This should take around 45-60 minutes
- Cut your cheese into 2cm squares and put to one side.
- Once chilled, take a handful of risotto into your hand and flatten it out, add a single cube of cheese and wrap the risotto mix around the cheese and roll to form a ball. Repeat this process until you have used all your risotto mix
- To a three separate bowls, add your flour, beaten eggs and breadcrumbs. Add your risotto balls to the flour, evenly coat and then to the egg mix before coating them in breadcrumbs. Repeat this process for each arancini ball and put to one side
- Heat your sunflower oil and one ready for frying, add your risotto balls to the oil and cook for 4 minutes. Ensure your balls are fully submerged in oil as they will have a burnt base if they are able to touch the bottom of the pan. Once crisp and browned, remove from the oil and place on some kitchen towel to drain.
- Plate on a bed of Truffle Guys Ultimate Truffle Mayo for each arancini and finish with some grated parmesan cheese.
