Arancini al Tartufo Recipe Guide

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Arancini al Tartufo

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Course Appetizer

Cuisine Italian

Equipment

• Equipment Needed
• Large pot
• Mixing bowl
• Baking sheet
• Deep fryer or large saucepan
• Slotted spoon
• Measuring cups and spoons

Ingredients

  

• Ingredients
• For the Risotto:
• 1 cup Arborio rice
• 4 cups vegetable broth
• 1 small onion finely chopped
• 2 tablespoons olive oil
• 1/2 cup grated Parmesan cheese
• 1 tablespoon truffle oil
• Salt and pepper to taste
• For the Filling:
• 1 cup mozzarella cheese cut into small cubes
• Additional truffle oil to taste
• For Breading:
• 1 cup all-purpose flour
• 2 large eggs beaten
• 1 cup breadcrumbs
• Oil for frying vegetable or canola

Instructions

 

• Step-by-Step Instructions
• Prepare the Risotto
• In a large pot, heat the vegetable broth over medium heat until warm. Keep it on low heat to maintain warmth.
• In another large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
• Add the Arborio rice to the pot with the onions and toast for about 2 minutes, stirring frequently until the rice is slightly translucent.
• Gradually add the warm vegetable broth, one ladle at a time, stirring continuously until the liquid is absorbed before adding more. This process will take about 15-20 minutes until the rice is creamy and al dente.
• Remove the pot from heat, stir in the grated Parmesan cheese, truffle oil, salt, and pepper. Let it cool for about 30 minutes.
• Assemble the Arancini
• Once the risotto is cool, take about 2 tablespoons of the mixture in your hands and flatten it slightly.
• Place a cube of mozzarella in the center and mold the rice around it to form a ball, ensuring the cheese is fully encased. Repeat with the remaining risotto.
• Bread the Arancini
• Set up a breading station with three shallow bowls: one with flour, one with beaten eggs, and one with breadcrumbs.
• Roll each risotto ball in flour, dip in beaten eggs, and then coat with breadcrumbs. Place on a baking sheet.
• Fry the Arancini
• In a deep fryer or large saucepan, heat oil to 350°F (175°C). Carefully add the arancini in batches, frying for about 3-4 minutes or until golden brown and crispy.
• Use a slotted spoon to remove them from the oil and place them on paper towels to drain excess oil.
• Serve
• Serve the arancini hot, drizzled with additional truffle oil if desired, and enjoy with a side of marinara sauce for dipping.
• Variations
• Vegetarian: Omit any meat fillings and enhance with additional vegetables like mushrooms or spinach.
• Gluten-Free: Use gluten-free breadcrumbs and flour alternatives.
• Baked Version: Instead of frying, you can bake the arancini in a preheated oven at 400°F (200°C) for about 20 minutes or until golden brown.
  

Keyword Arancini al Tartufo, Arancini di Riso

Arancini al Tartufo, or truffle arancini, are delightful Italian rice balls stuffed with creamy cheese and flavored with truffle oil, then coated in breadcrumbs and fried to golden perfection. These delicious bites are perfect as an appetizer or party snack and can also be a fun and impressive dish to serve for a special occasion. From my own personal experience, I’ve found that making arancini is not only rewarding but also a fantastic way to impress your friends and family with your culinary skills. Let me show you how I make these scrumptious truffle arancini.

Notes on What to Expect

When you bite into these arancini, you’ll experience a crispy exterior that gives way to a creamy, cheesy interior enhanced by the earthy flavor of truffle. The combination of textures and flavors makes these truffle arancini a truly indulgent treat.

Recipe Overview

• Cuisine: Italian
• Course: Appetizer or Snack
• Prep Time: 30 minutes
• Cook Time: 15 minutes
• Time to Stand: 30 minutes (for cooling)
• Total Time: 1 hour 15 minutes
• Ease of Cooking: Moderate
• Servings: 4-6
• Calories: Approximately 350 per serving
• Cost of Ingredients: $15-20 (varies based on cheese and truffle oil)
• Equipment Needed:
  • Large pot
  • Mixing bowl
  • Baking sheet
  • Deep fryer or large saucepan
  • Slotted spoon
  • Measuring cups and spoons
  • > Go here to buy the must-have equipment and ingredients for making a Savory  #Arancini al Tartufo  now.

Ingredients

• For the Risotto:
  • 1 cup Arborio rice
  • 4 cups vegetable broth
  • 1 small onion, finely chopped
  • 2 tablespoons olive oil
  • 1/2 cup grated Parmesan cheese
  • 1 tablespoon truffle oil
  • Salt and pepper to taste
• For the Filling:
  • 1 cup mozzarella cheese, cut into small cubes
  • Additional truffle oil (to taste)
• For Breading:
  • 1 cup all-purpose flour
  • 2 large eggs, beaten
  • 1 cup breadcrumbs
  • Oil for frying (vegetable or canola)
  • > Go here to buy the must-have equipment and ingredients for making a Savory  #Arancini al Tartufo  now.

Step-by-Step Instructions

1. Prepare the Risotto

1. In a large pot, heat the vegetable broth over medium heat until warm. Keep it on low heat to maintain warmth.
2. In another large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
3. Add the Arborio rice to the pot with the onions and toast for about 2 minutes, stirring frequently until the rice is slightly translucent.
4. Gradually add the warm vegetable broth, one ladle at a time, stirring continuously until the liquid is absorbed before adding more. This process will take about 15-20 minutes until the rice is creamy and al dente.
5. Remove the pot from heat, stir in the grated Parmesan cheese, truffle oil, salt, and pepper. Let it cool for about 30 minutes.

2. Assemble the Arancini

1. Once the risotto is cool, take about 2 tablespoons of the mixture in your hands and flatten it slightly.
2. Place a cube of mozzarella in the center and mold the rice around it to form a ball, ensuring the cheese is fully encased. Repeat with the remaining risotto.

3. Bread the Arancini

1. Set up a breading station with three shallow bowls: one with flour, one with beaten eggs, and one with breadcrumbs.
2. Roll each risotto ball in flour, dip in beaten eggs, and then coat with breadcrumbs. Place on a baking sheet.

4. Fry the Arancini

1. In a deep fryer or large saucepan, heat oil to 350°F (175°C). Carefully add the arancini in batches, frying for about 3-4 minutes or until golden brown and crispy.
2. Use a slotted spoon to remove them from the oil and place them on paper towels to drain excess oil.

5. Serve

• Serve the arancini hot, drizzled with additional truffle oil if desired, and enjoy with a side of marinara sauce for dipping.

Variations

• Vegetarian: Omit any meat fillings and enhance with additional vegetables like mushrooms or spinach.
• Gluten-Free: Use gluten-free breadcrumbs and flour alternatives.
• Baked Version: Instead of frying, you can bake the arancini in a preheated oven at 400°F (200°C) for about 20 minutes or until golden brown.

Tips

• Make Ahead: You can prepare the risotto a day in advance and store it in the refrigerator. Assemble and fry the arancini when ready to serve.
• Cheese Options: Feel free to experiment with different cheeses like fontina or goat cheese for a unique flavor.
• > Go here to buy the must-have equipment and ingredients for making a Savory  #Arancini al Tartufo  now.

Nutritional Information Per Serving

• Calories: 350
• Protein: 12g
• Fat: 18g
• Carbohydrates: 36g
• Fiber: 2g

I hope this guide has made making Arancini al Tartufo seem a little less daunting or have you tried it before? Please, be honest, and let me know in the comments below. I like to hear feedback from a real person like you, so please, leave your honest comment!