Truffle Arancini

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.

Cook the risotto: After a few minutes, add the risotto rice and stir well. Once translucent, add a ladle of vegetable broth to cover the rice. Once the broth has been absorbed, pour in another ladle of broth, continuing this process until the rice is fully cooked and tender.

Season & chill: Season with salt and pepper, then stir in the grated Parmesan, cold butter, and truffle cream. Mix thoroughly, then place in the refrigerator to chill for 2 hours.

Shape and stuff the balls: Once chilled, take a small portion of the rice mixture in your hand, flatten it slightly, and place a portion of shredded mozzarella in the center. Enclose the cheese with the rice and roll it tightly into a ball so the mozzarella stays sealed inside.

Bread the arancini: Beat the eggs in a bowl. Pour the breadcrumbs into a second bowl. Roll each rice ball in the beaten eggs, then coat thoroughly in the breadcrumbs.

Fry, top & serve: Heat the frying oil to 175°C (350°F). Fry each arancino until golden brown and crispy, allowing the mozzarella inside to melt. Drain on paper towels, then top each arancino with a slice of fresh truffle right before serving hot.