Description
Delicious and crispy Truffle Oil & Parmesan Arancini made from creamy risotto, perfect for gatherings.
Ingredients
Scale
- 2 cups leftover risotto
- 2 tablespoons truffle oil
- 1 cup grated Parmesan cheese
- 1 cup breadcrumbs (preferably Panko)
- 2 eggs, whisked
- 1/2 cup flour
- Fresh herbs (chives, parsley, or thyme)
- Oil for frying
Instructions
- Cool the risotto in the fridge until firm.
- Scoop a tablespoon of risotto and add a small piece of cheese in the center, then shape it into a ball.
- Set up a breading station with flour, whisked eggs, and breadcrumbs.
- Coat each ball first in flour, then egg, and finally breadcrumbs.
- Heat oil in a skillet over medium heat and fry the arancini until golden brown on all sides.
- Drain on paper towels and drizzle with truffle oil, then serve warm with marinara or aioli.
Notes
Chill the risotto for at least 30 minutes for easier shaping. Consider adding sautéed vegetables for extra flavor.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Italian
Nutrition
- Serving Size: 1 arancini
- Calories: 350
- Sugar: 2g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 90mg
Keywords: arancini, truffle oil, parmesan, appetizer, Italian