Truffle Arancini with Truffle Romesco Sauce
Ingredients:
- 1/2 white onion, finely chopped
- 1 cup of arborio rice
- 5 cups of vegetable or chicken stock
- 1/2 cup of grated Parmesan cheese
- Fresh parsley, chopped
- 12 small cubes of mozzarella cheese
- 1/2 cup all-purpose flour
- 2 eggs, beaten
- 3 cups of panko breadcrumbs
- Salt & Pepper
- 2 roasted red peppers
- 1 garlic clove, chopped
- 1/4cup of pine nuts or almonds
Directions:
- Make the risotto base: In a pan, over medium heat, drizzle some truffle oil and add the chopped onion. Season with salt and cook for 2–3 minutes until softened.
- Add the Arborio rice and stir to coat.
- Cook the rice: Gradually add the stock, about 1/2 cup at a time, stirring constantly and letting the liquid absorb before adding more. Continue until the rice is al dente and creamy (you may not need all the stock).
- Stir in the Parmesan, chopped parsley, and a drizzle of truffle oil. Season to taste with salt and pepper. Let cool for at least 30 minutes.
- Form the arancini: Once cooled, form 12 rice balls. Press a cube of mozzarella into the center of each, sealing the rice around it.
- Bread the arancini: Set up a breading station with three bowls: flour, beaten eggs, and panko breadcrumbs. Dredge each rice ball in flour, dip in egg, then coat with breadcrumbs.
- Fry the arancini: In a large pot, heat oil to 375°F (190°C). Fry the arancini in batches for 2-3 minutes, or until golden and crispy.
- Remove with a slotted spoon and drain on paper towels. Season with salt and dust lightly with truffle dust.
- Prepare the truffle romesco sauce: In a blender or food processor, combine 2 roasted peppers, 1 garlic clove, fresh parsley, 1/4cup pine nuts (or almonds), and 60ml truffle oil. Blend until smooth. Season with salt and pepper to taste.
- Serve: Plate the arancini with a generous spoonful of truffle romesco sauce. Garnish with extra Parmesan and chopped parsley.
Simple but indulgent Truffle Arancini✨Recipe makes 12 Arancini balls View Recipe Videos
- 1/2 white onion, finely chopped
- 1 cup of arborio rice
- 5 cups of vegetable or chicken stock
- 1/2 cup of grated Parmesan cheese
- Fresh parsley, chopped
- 12 small cubes of mozzarella cheese
- 1/2 cup all-purpose flour
- 2 eggs, beaten
- 3 cups of panko breadcrumbs
- Salt & Pepper
- 2 roasted red peppers
- 1 garlic clove, chopped
- 1/4cup of pine nuts or almonds
Directions:
- Make the risotto base: In a pan, over medium heat, drizzle some truffle oil and add the chopped onion. Season with salt and cook for 2–3 minutes until softened.
- Add the Arborio rice and stir to coat.
- Cook the rice: Gradually add the stock, about 1/2 cup at a time, stirring constantly and letting the liquid absorb before adding more. Continue until the rice is al dente and creamy (you may not need all the stock).
- Stir in the Parmesan, chopped parsley, and a drizzle of truffle oil. Season to taste with salt and pepper. Let cool for at least 30 minutes.
- Form the arancini: Once cooled, form 12 rice balls. Press a cube of mozzarella into the center of each, sealing the rice around it.
- Bread the arancini: Set up a breading station with three bowls: flour, beaten eggs, and panko breadcrumbs. Dredge each rice ball in flour, dip in egg, then coat with breadcrumbs.
- Fry the arancini: In a large pot, heat oil to 375°F (190°C). Fry the arancini in batches for 2-3 minutes, or until golden and crispy.
- Remove with a slotted spoon and drain on paper towels. Season with salt and dust lightly with truffle dust.
- Prepare the truffle romesco sauce: In a blender or food processor, combine 2 roasted peppers, 1 garlic clove, fresh parsley, 1/4cup pine nuts (or almonds), and 60ml truffle oil. Blend until smooth. Season with salt and pepper to taste.
- Serve: Plate the arancini with a generous spoonful of truffle romesco sauce. Garnish with extra Parmesan and chopped parsley.
