Perigord Truffle Arancini
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Feeds 3 - 4 people - Prep time 1380m
- Cook time 5m
Description
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.
- 200g carnaroli rice
- 60g grated Parmesan
- 125g grated mozzarella (not buffalo)
- 4 eggs
- 150g panko breadcrumbs
- 150g Perigord truffle
- Oil for deep frying
- 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.
- Spread the mixture on a tray and place in the fridge overnight.
- The next day, sprinkle the rice with the grated mozzarella and grate over two thirds of the truffle.
- Spread one plate with seasoned flour, another with two of the eggs and a third with panko breadcrumbs.
- Heat oil for deep frying to 180C.
- 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.
- Deep fry for 3-5 minutes, or until deep golden all over.
- Serve with the remaining truffle shaved over.
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Ingredients you will need
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