Truffle Arancini
About
Prep Time:
45 minutes
cook time:
20 minutes
serves:
8
This recipe sits within The Crowd Pleaser menu from The Dinner Party Guide — designed so every dish works together.
The full guide includes the complete menu, a consolidated shopping list, wine pairings, and a step-by-step cooking timeline to keep everything on track.
Explore the full guide here.
ingredients:
2 tbsp olive oil
1 small brown onion, finely diced
2 cloves garlic, minced
400g arborio rice
150ml dry white wine
1.2L hot chicken bone broth
60g butter
100g parmesan, finely grated
2 tsp truffle oil or more to taste
150g mozzarella, cut into 1cm cubes
1 cup plain flour
3 eggs, beaten
2 cups panko breadcrumbs
Vegetable oil, for frying
Preparation:
Heat olive oil in a large pan, sauté onion until softened. Add garlic, then rice, stirring for 1–2 minutes
Add wine and stir until absorbed. Gradually add stock, one ladle at a time, stirring until rice is just cooked and creamy
Stir in butter, parmesan, truffle oil, salt, and pepper. Spread onto a tray to cool completely
Once cold, roll into golf ball–sized balls, placing a cube of mozzarella in the centre of each
Coat each ball in flour, dip in egg, then coat in breadcrumbs
Heat oil to 170°C and fry in batches until golden. Drain on paper towel and serve hot
