Description
Delicious Truffle Oil & Parmesan Arancini with a crispy exterior and creamy risotto center, perfect for appetizers or side dishes.
Ingredients
Scale
- 1 cup Arborio rice
- 4 cups vegetable or chicken broth
- 1 cup fresh mushrooms, sautéed
- 1/2 cup freshly grated Parmesan cheese
- 2 tablespoons truffle oil
- 2 eggs, beaten
- 1 cup breadcrumbs
- Fresh herbs (basil or parsley) for garnish
Instructions
- In a heavy-bottomed pot, heat some olive oil over medium heat. Add sautéed mushrooms and cook until golden and tender.
- Stir in Arborio rice, toasting it lightly for a minute.
- Gradually add warm broth, one ladle at a time, stirring until rice is creamy and al dente (18-20 minutes).
- Remove from heat, stir in Parmesan and truffle oil, and spread risotto on a baking sheet to cool.
- Once cool, shape small fistfuls into balls. Optionally, add a piece of mozzarella in the center.
- Dip in beaten egg, then roll in breadcrumbs.
- Heat vegetable oil to 350°F (175°C) in a deep pot. Fry Arancini in batches until golden (3-4 minutes).
- Transfer to a paper towel-lined plate. Drizzle with truffle oil and sprinkle with fresh herbs before serving.
Notes
Serve warm for the best texture. These can be paired with a light salad or tomato-based dipping sauce.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Italian
Nutrition
- Serving Size: 3 Arancini
- Calories: 250
- Sugar: 2g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 50mg
Keywords: arancini, truffle oil, parmesan, appetizer, vegetarian, Italian cuisine