Category: Sharing

Truffle Arancini

Name: Truffle Arancini
Prep time: 30 min
Cook time: 25 min
Yield: 6 servings
Ingredients: 170 g of risotto rice (Arborio or Carnaroli); 1 drizzle of olive oil; 1 shallot; 2 cubes of vegetable broth; 10 g of cold butter; 40 g of grated Parmesan cheese; 50 g of truffle cream / truffle paste; 1 pinch of salt and pepper; 100 g of grated Mozarella; 2 eggs; 150 g of breadcrumbs; 25 cl of frying oil; 6 slices of fresh truffle

These truffle and parmesan risotto balls, filled with a melted mozzarella core, breaded and fried, and elevated with a slice of fresh truffle, offer an interplay of rich flavors and comforting textures. Rice provides complex carbohydrates for sustained energy, while parmesan and mozzarella supply quality protein and calcium that help keep bones and muscles strong. Eggs complete the amino acid profile, and fresh truffle contributes unique aromatic compounds as well as valuable antioxidants. Since this specialty is fried, it should be enjoyed in moderation.

Serves

Prep

30 min

Cook

25 min

Resting

2 h

Vegetarian

The full card — timings, equipment, make-ahead and Mona’s notes — is part of the club

Method

6 steps

Sauté the shallot: Finely mince the shallot. Heat a splash of olive oil in a Dutch oven or large saucepan, then sauté the shallot until soft.

5 steps

The rest of the method — and the timings, the photographs and cook mode — are part of the Mona Spice Club.

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Pictures

1 photo