Description
Delicious golden, crispy arancini filled with creamy risotto, truffle oil, and Parmesan cheese, perfect for any gathering.
Ingredients
Scale
- 2 cups Arborio rice
- 1 cup freshly grated Parmesan cheese
- 1/4 cup truffle oil
- 2 large eggs
- 1 cup breadcrumbs (panko or regular)
- 1/2 cup flour
- 1/4 cup fresh thyme or parsley
- 2 cloves garlic, minced
- 4 cups vegetable or chicken broth
- Olive oil (for cooking)
Instructions
- Cook the Risotto: In a large skillet, heat olive oil, add onions and garlic, and sauté until translucent. Stir in Arborio rice, toast for a few minutes, and gradually add warm broth, stirring until absorbed. Finish with Parmesan and truffle oil. Let cool.
- Shape the Arancini: Form cooled risotto into golf ball-sized balls, placing a cube of cheese in the center.
- Coat the Arancini: Roll in flour, dip in beaten eggs, and coat with breadcrumbs.
- Fry the Arancini: Heat oil to 350°F and fry until golden brown, about 3-4 minutes. Drain on paper towels.
- Serve and Enjoy: Garnish with herbs and serve with your favorite dipping sauce.
Notes
For a vegan version, substitute Parmesan with nutritional yeast and eggs with aqua faba. Feel free to add sautéed mushrooms or roasted red peppers for different flavors.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 70mg
Keywords: arancini, truffle oil, Parmesan, Italian cuisine, vegetarian appetizer, comfort food