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Black Truffle Arancini Recipe

Make light, crisp risotto balls bursting with the flavours of black truffle and Parmesan with this Black Truffle Arancini recipe. They’re perfect as starters or as canapés at a party.

Italian 30 mins 1 hour plus cooling Easy Makes around 30 (60g balls)

Ingredients

  • 500g arborio rice
  • 1.2 ltrs chicken stock
  • 200g grated parmesan
  • 100g mascarpone
  • 70ml truffle oil
  • 20g chopped truffle
  • 250g unsalted butter
  • Seasoning to taste
Pane:
  • 150g Panko bread crumb
  • 2 whisked eggs, dash of milk
  • 50g flour

Method

  1. Add rice to a warm large pan, dry and toast slowly.
  2. Add your stock until all liquid has soaked its way into the rice.
  3. Now add the fats (mascarpone, truffle oil and butter). Turn down the heat and cook until the rice has lost its bite.
  4. Finish with truffle flavours and season to your required taste.
  5. Cool in the fridge, then ball into your 60g balls. Set up your Pane section with your bread crumb in one container and eggs and flour in two others.
  6. Start by rolling your balls through the flour and tap off any excess before adding to the egg mixture, then finish in the panko breadcrumb. These are now ready to fry.
  7. Halffill a deep pan with vegetable oil and have the temperature at 170c. Fry until golden brown and crispy.
Black Truffle Arancini Recipe

Recipe notes

This Black Truffle Arancini recipe is courtesy of head chefs Michael Carr and Ben Wood of Wilding – the Oxford-based neighbourhood restaurant that offers a wine-forward dining experience where exceptional and sustainably sourced produce crafted into beautiful dishes meet with a treasure trove of wine.

Make light, crisp risotto balls bursting with the flavours of black truffle and Parmesan with this Black Truffle Arancini recipe. Truffle are fragrant fungi that taste best when fresh, so plan to enjoy white and burgundy truffles from September to December and winter black truffles from December to early March.



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