Recipe: Truffle & mozzarella arancini

Arancini are fried, bite-sized balls of delight that make delicious (and easy!) additions to a party spread.

Embrace the magic of truffle season by crafting your arancini out of our The Essential Ingredient Truffle Risotto.

Stuffed with fresh mozzarella and seasoned with our Truffle Salt, they’ll have people talking about your party years!

Ingredients

Serves 16 balls
1 tbsp The Essential Ingredient Australian Extra Virgin Olive Oil View
1 onion, finely diced
200g The Essential Ingredient Truffle Risotto View
100mL The Essential Ingredient Verjuice View
700mL vegetable stock
2 tbsp butter
20g parmesan, grated
Salt & freshly ground black pepper to taste
Buffalo mozzarella balls cut into 16 pieces
3 eggs
Breadcrumbs
Oil for deep frying
The Essential Ingredient Truffle Salt (to serve) View
The Essential Ingredient Sicilian Cherry Tomato Sauce View

Bring stock to a gentle simmer in a saucepan.

Heat the olive oil in a seperate large saucepan or small stock pot, then add the onion and fry gently until translucent.

Add the truffle risotto mix, stirring until coated in oil and well combined with the onion. Add verjuice, and continue to stir until almost entirely absorbed.

Add one or two ladles of warmed stock and stir until almost absorbed, then add more stock. Stop adding stock when rice grains are just al dente. Remove from heat.

Add butter and parmesan, stir to combine, and taste. Season risotto with salt and pepper.

Once risotto has dropped to room temperature, refrigerate for at least one hour.

Flatten two tablespoons of chilled risotto in the palm of your hand and place a piece of mozzarella in the centre. Wrap the rice around the cheese and form into a tight ball.

When all balls are formed, freeze for 30 minutes.

Prepare a bowl with the lightly beaten eggs, and another with the breadcrumbs. Coat one arancini ball at a time with egg, then cover with breadcrumbs. Set crumbed arancini aside until they return to room temperature.

In a heavy-based pot, heat frying oil to 150C. Fry arancini in batches until golden brown.

Season cooked arancini with truffle salt and serve with Sicilian cherry tomato sauce.

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