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.