Italian Arancini with Truffle Aioli
Crispy rice balls with a luxurious truffle twist
These Italian arancini are golden, crispy rice balls filled with creamy mozzarella, served with a decadent truffle aioli. Perfect as a sophisticated appetizer or a delightful snack.
- 1 h 45 min
- 4-6
- Intermediate
Ingredients
For the Arancini
For the Truffle Aioli
For the Risotto (if making fresh)
For the Garnish
Preparation
Preparing the Risotto (if required)
Sauté Onion
In a pot, heat olive oil over medium heat, sauté onion until translucent.
Toast Rice
Add Arborio rice, stirring continually for 2 minutes.
Cook Risotto
Gradually add broth, 1/2 cup at a time, stirring until absorbed. Stir in Parmesan cheese, salt, and pepper. Let it cool.
Making the Truffle Aioli
Combine Ingredients
In a small bowl, combine mayonnaise, truffle oil, minced garlic, and lemon juice.
Mix
Mix until smooth and creamy.
Season
Season with salt to taste.
Cooking Process
Form Arancini
Take a handful of risotto, flatten, and place a mozzarella cube in the center; shape into a ball.
Bread Arancini
Dredge each ball in flour, dip in beaten eggs, and coat with panko breadcrumbs.
Fry Arancini
Heat oil in a large pot to 350°F (175°C), fry arancini until golden brown.
Plating & Serving
Italian Arancini with Truffle Aioli
Italian Arancini with Truffle Aioli
Plating & Serving
Arrange the warm arancini on a serving platter and garnish with fresh parsley and lemon wedges for a burst of freshness.