Description
Delightful truffle oil and parmesan risotto balls, crispy on the outside and creamy on the inside, perfect for any occasion.
Ingredients
Scale
- 1 cup Arborio rice
- 3 cups chicken or vegetable broth
- 1 cup freshly grated parmesan cheese
- 2 tablespoons truffle oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1/4 cup fresh herbs (basil, parsley, or thyme)
- 2 eggs, beaten
- 1 cup panko breadcrumbs
- Vegetable oil for frying
Instructions
- Prepare the Risotto: Heat some olive oil in a pot over medium heat; sauté chopped onions until translucent, add garlic, then stir in Arborio rice. Pour in broth gradually, stirring frequently until creamy and the rice is al dente.
- Mix in Flavorings: Once cooled, mix in parmesan cheese, truffle oil, and fresh herbs; season with salt and pepper, then chill completely.
- Shape the Arancini: Shape the risotto mixture into balls the size of golf balls, dip each into beaten eggs, and roll in breadcrumbs.
- Fry the Arancini: Heat oil in a deep skillet over medium-high heat; fry arancini in batches until golden brown, about 3-4 minutes. Use a slotted spoon to remove and drain on paper towels.
- Serve: Serve warm, drizzled with extra truffle oil or alongside marinara sauce for dipping.
Notes
For added flavor, consider mixing in sautéed mushrooms or spinach into the risotto mixture.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 1g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 50mg
Keywords: arancini, truffle oil, parmesan, risotto, appetizer, Italian, vegetarian