Truffle Arancini Balls
Makes 10
Ingredients
700ml chicken stock
2 tbsp extra virgin olive oil
1 small brown onion, finely diced
1 garlic clove, minced
300g Arborio rice
Pinch of salt and pepper, to taste
125g parmesan cheese, grated
2 tsp truffle paste
100g mozzarella, chopped into small cubes
80g plain flour
2 eggs, beaten
80g breadcrumbs
Pinch of salt and pepper, to taste
Vegetable oil, for frying
Method
In a medium saucepan, bring the stock to a simmer and keep over low heat. Heat olive oil in a large pot over medium-high heat and sauté the onion and garlic for 2-3 minutes, or until slightly softened.
Add the rice and cook for 2-3 minutes, stirring frequently, or until the grains are coated in oil and slightly translucent. Gradually add a ladleful of stock to the rice mixture, stirring constantly. Allow the rice to absorb the liquid before adding more. Continue cooking and adding stock until the rice is cooked and creamy, then season with salt and pepper.
Remove from the heat and stir in 100g of Parmesan and the truffle paste. Spread the mixture onto a clean baking tray and transfer it to the freezer for 15 minutes or the refrigerator for 30 minutes to cool.
Once cooled, take a handful of the risotto and mould in your hands to form a ball and place a cube of mozzarella in the centre and press around to neatly secure. Place the flour, eggs and breadcrumbs in three separate bowls. Season the flour with a pinch of salt and pepper, and stir in another 25g of Parmesan into the breadcrumbs. Gently roll the arancini balls into the flour, then egg, then breadcrumbs. Repeat for all arancini.
Heat vegetable oil in a saucepan (approximately 2-3 cm deep) to approximately 180°C. Fry the arancini in batches for 3-5 minutes, or until golden, then transfer to a paper towel-lined plate. Let cool for 5 minutes before serving.
