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Perigord Truffle Arancini

  • Feeds 3 - 4 people
  • Prep time 1380m
  • Cook time 5m

Arancini are usually made with leftover risotto, but there is another way to make them - try the method below if you don’t fancy stirring a risotto for ages just to let it go cold overnight! This will make around 15 arancini.

  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.
  2. Spread the mixture on a tray and place in the fridge overnight.
  3. The next day, sprinkle the rice with the grated mozzarella and grate over two thirds of the truffle.
  4. Spread one plate with seasoned flour, another with two of the eggs and a third with panko breadcrumbs.
  5. Heat oil for deep frying to 180C.
  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.
  7. Deep fry for 3-5 minutes, or until deep golden all over.
  8. Serve with the remaining truffle shaved over.

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