Perigord Truffle Arancini
-
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 using Perigord black truffles if you don’t fancy stirring a risotto for ages. This recipe 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.
Share with your friends
Ingredients you will need
-
The Essence of Perigord Black Truffle (Melanosporum)! The Perigord black truffle, scientifically known as Tuber Melanosporum, stands as an unrivalled epitome of gastronomic indulgence. Renowned for its robust flavour and enchanting aroma, this coveted truffle variety has a much stronger flavour tha...Out of stock -
A grating of Parmesan over a bowl of pasta is a delightful thing but this 24 month-aged Parmigiano-Reggiano is worth appreciating for its own merits. Intensely flavoured with rich nuttiness, it is a salty and moreish cheese that is fantastic shaved over bresaola or enjoyed with a moon of crisp apple...
