Description
Delightful crispy spheres filled with creamy risotto, mozzarella, and enhanced by the rich flavor of truffle oil.
Ingredients
Scale
- 1 cup Arborio rice
- 4 cups vegetable broth
- 1 cup freshly grated Parmesan cheese
- 2 large eggs
- 1 cup mozzarella cheese (or bocconcini)
- 1 cup panko breadcrumbs
- 2 tablespoons truffle oil
- Fresh herbs (parsley or chives)
- Vegetable oil (for frying)
Instructions
- In a large saucepan, bring vegetable broth to a gentle simmer.
- In another pan, heat olive oil, add diced onion and garlic, and sauté until soft.
- Stir in Arborio rice, lightly toasting it before adding broth gradually.
- Continue adding broth until rice is creamy and al dente (about 18-20 minutes).
- Remove from heat, fold in Parmesan and drizzle with truffle oil.
- Let the risotto cool, then form into balls with a piece of mozzarella inside each.
- Dip balls in beaten egg, then roll in panko breadcrumbs.
- In a deep skillet, heat oil until shimmering and fry arancini in batches until golden brown (about 3-4 minutes each).
- Drain on paper towels and serve hot with extra truffle oil and herbs.
Notes
Ensure risotto is completely cool before forming balls to prevent them from falling apart. For optimal frying, maintain oil temperature around 350°F (180°C).
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 1g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 40mg
Keywords: arancini, truffle oil, Parmesan, appetizer, Italian