Truffle Arancini
Rated 5.0 stars by 1 users
Servings
12
Prep Time
40 minutes
Cook Time
40 minutes
Crispy golden arancini with a creamy, truffle-infused risotto centre and served with truffle mayo. These indulgent bites are perfect as a decadent appetizer or party treat.
Ingredients
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150g Mushrooms, chopped
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1 shallot, finely diced
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1 garlic clove, finely diced
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100g Risotto rice
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750ml Vegetable stock
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75ml sherry
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1 tbsp olive oil
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1 tbsp grated parmesan
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1 tsp chopped thyme
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Pinch of TruffleHunter Black Truffle Sea Salt
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For the coating
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1 tbsp TruffleHunter Truffle Dust
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50g panko breadcrumbs
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2 tbsp plain flour
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2 beaten eggs
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Vegetable oil for frying
Directions
Start by making a classic mushroom risotto enriched with TruffleHunter Minced Black Truffle. Soften garlic, thyme and shallot in oil with your mushrooms. Cook for 4-5 minutes and then add in your rice. Deglaze the pan with sherry and the incorporate a little stock at a time with a ladle.
Cook the risotto for 15-20 mins and finish with TruffleHunter Minced Black Truffle and parmesan. Season to taste with TruffleHunter Flaked Black Truffle Sea Salt
Allow to cool for 15 mins
Prepare a pane station with a bowl of plain flour, beaten egg and combined TuffleHunter Truffle Dust and breadcrumbs. Form the risotto into even shaped balls and roll in flour, then dip in egg and finally coat in truffle dust breadcrumbs.
Fry for 3-4 minutes until golden and crisp. Serve with TruffleHunter Black Truffle Mayo.
