TRUFFLE RISOTTO BALLS (ARANCINI)
Risotto balls, or arancini as they are known in Italy, are one of the many testaments to the wonders of deep fat frying. Perfectly crisp and golden brown on the outside with a luxuriously creamy and savory filling, this dish delights the senses keeping you coming back for bite after delicious bite. Here we’ve taken the opportunity to take highlight one of the most common uses for truffles.
Risotto dishes loaded with fresh truffles are one of the most popular ways to showcase truffles when they are in season. The flavors and aromas of the truffle melt into the creamy and chewy texture of the risotto as the fragrances waft up from the dish and entice you to finish the entire plate.
The beauty of these risotto balls is they can be made ahead and fried to order so you can serve them hot almost right out of the fryer allowing you to share the experience with multiple guests or a few very hungry friends. And you don’t have to wait for fresh truffles to be in season. You can use our Truffle Zest® seasoning made with Black Truffles to get that hit of truffles throughout the year.
2 cups chicken stock
2 cups water
2 tbsp olive oil
2 tbsp butter
1/2 onion, medium, finely diced
1 cup Carnaroli or Arborio rice
¼ cup white wine
Salt, to taste
¼ cup parmesan cheese, grated
3 tbsp Sabatino Tartufi Truffle Zest® seasoning
5 large eggs, divided
2 cups all-purpose flour
3 cups panko breadcrumbs
2 quarts vegetable or canola oil, for frying
2 tbsp Sabatino Tartufi White Truffle infused Olive Oil
1. Over medium high heat, bring chicken stock and water to a boil, then reduce heat to keep at a slow simmer.
2. In a large sautee pan, heat olive oil and butter over medium heat. Add onions and a small pinch of salt and sautee until onions are translucent.
3. Add rice to sautee pan, stirring to coat with oil and butter mixture. Toast in oil for 2-3 minutes.
4. Add wine to pan, stirring to release any browned bits on bottom of pan. Let cook until wine is reduced almost completely. (about 2 minutes)
5. Ladle hot stock into sautee pan, ensuring all rice is completely covered and submerged and liquid is at a constant simmer. Stir vigorously to keep rice from sticking to pan. Add additional liquid if necessary.
6. Cook for about 20-25 until stock is absorbed and risotto has a nice creamy texture. Remove from heat and allow to cool slightly.
7. When rice has cooled for another 10 minutes, stir in Truffle Zest, grated cheese and 3 eggs. Mix until incorporated, then spread onto lightly greased sheet pans or pans lined with silicone Silpat sheets. Place into a refrigerator and allow to cool for 2-3 hours minimum.
8. Preheat oil in a dutch oven or countertop fryer to 350 degrees.
9. Begin forming risotto balls (arancini) by scooping a small amount (about the size of a ping pong ball) into your hands, then rolling to form a ball. Repeat for remaining risotto.
10. Create a breading station with flour, 2 beaten eggs, and breadcrumbs in separate bowls.
11. Bread each risotto ball by rolling in flour, then beaten eggs, followed by breadcrumbs, making sure to coat evenly at each step.
12. Fry risotto balls at 350 degrees until golden brown being careful not to overcrowd fryer. Remove and allow to dry on a wire rack lined baking sheet while remaining risotto balls are fried.
13. To finish, serve over a bed of arugula or marinara sauce and drizzle with White Truffle oil.