Perigord Truffle Arancini
Drogo
3 - 4
5 minutes
These indulgent truffle arancini are a luxurious twist on the classic Italian rice balls. Traditionally made using leftover risotto, this recipe offers an alternative method that allows you to create deliciously crisp arancini infused with the earthy, aromatic flavour of Périgord black truffle.
Our Perigord truffle arancini have a golden, crispy exterior and a rich, savoury centre, making them perfect for entertaining, sharing or serving as an impressive starter. If you're looking for a truffle arancini recipe with plenty of flavour, these elegant black truffle arancini are a delicious way to showcase one of the world's most prized ingredients.
The combination of creamy rice, Parmesan and fragrant black truffle makes these truffle Parmesan arancini wonderfully rich, while their bite-sized format makes them ideal for serving as canapés or a sophisticated appetiser. This recipe makes approximately 15 truffle rice balls.
Ingredients
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200g carnaroli rice
- 60g grated Parmesan
125g grated mozzarella (not buffalo)
- 4 eggs
- 150g panko breadcrumbs
- 150g Perigord truffle
Oil for deep frying
Directions
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- 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
