Perigord Truffle Arancini
Author:
Drogo
Servings
3 - 4
Prep Time
23:00 minutes
Cook Time
5 minutes
Arancini are usually made with leftover risotto, but there is another way to make them - try the method below using Perigord black truffles if you don’t fancy stirring a risotto for ages. This recipe will make around 15 arancini.
Ingredients
Perigord Truffle Arancini
-
200g carnaroli rice
-
60g grated Parmesan
-
125g grated mozzarella (not buffalo)
- 4 eggs
- 150g panko breadcrumbs
- 150g Perigord truffle
-
Oil for deep frying
Directions
Method
- Step 1, Cook the rice in boiling salted water until tender. Drain, allow to cool slightly, then combine with two of the eggs, Parmesan and a generous amount of salt and pepper.
- Step 2, Spread the mixture on a tray and place in the fridge overnight.
- Step 3, The next day, sprinkle the rice with the grated mozzarella and grate over two thirds of the truffle.
- Step 4, Spread one plate with seasoned flour, another with two of the eggs and a third with panko breadcrumbs.
- Step 5, Heat oil for deep frying to 180C.
- Step 6, Put one large spoonful of rice into your hand and form into a ball. Roll first in the flour, second in the egg and third in the crumb.
- Step 7, Deep fry for 3-5 minutes, or until deep golden all over.
- Step 8, Serve with the remaining truffle shaved over.
Ingredients you'll need
Regular price
£13.95
24 Month Reggiano Parmesan, +/-250g
