Description
Deliciously crispy Truffle Oil & Parmesan Arancini filled with creamy risotto and nutty parmesan, perfect for any gathering.
Ingredients
Scale
- 1 cup Arborio rice
- 2 cups chicken or vegetable broth
- 1/2 cup grated Parmesan cheese
- 2 tablespoons truffle oil
- 1 large egg
- 1 cup breadcrumbs (panko or gluten-free)
- Salt and pepper to taste
Instructions
- Cook the Arborio rice in broth until al dente and creamy, about 18-20 minutes; let cool.
- Mix the cooled risotto with Parmesan, truffle oil, salt, and pepper; add herbs if desired.
- Form small balls (golf ball-sized) from the mixture.
- Coat each ball in breadcrumbs and chill in the refrigerator for at least 30 minutes.
- Heat oil in a skillet and fry the arancini until golden brown all over.
- Serve warm with marinara sauce or a salad.
Notes
Chilling the arancini is key to help them hold their shape while frying.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Italian
Nutrition
- Serving Size: 1 arancini
- Calories: 350
- Sugar: 1g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 30mg
Keywords: arancini, truffle oil, parmesan, appetizer, easy recipe