Truffle Arancini Balls

Imagine an evening where the rich, earthy tones of truffles meet the delightful crunch of arancini balls—a classic Italian delicacy reimagined. Truffle Arancini Balls, a luxurious twist on traditional risotto fritters, promise an unforgettable gourmet experience that won’t disappoint truffle lovers or chefs alike.

Perfectly paired with a glass of chilled Truffle Hill Chardonnay, this dish elevates any dining occasion. Learn how to create these exquisite truffle-infused delights, ensuring that each bite is a delight filled with taste and sophistication.

Serves

4-6

Ingredients

300g jar of Truffle Hill Truffle Risotto
100g butter
1.5L stock of choice
200g cheddar cheese, grated
150g mozzarella cheese, shredded
2 garlic cloves, minced
1 onion, finely chopped
1 cup plain flour
2 cups panko bread crumbs
1 cup cooking oil
1 tbsp fresh parsley, chopped
Truffle Hill Truffle Sea Salt, to taste

Tip 1

Truffle Tip 1

It’s best to crush Truffle with a fork to extract the most flavour. Using the fork breaks open the spores and liberates the notes of their perfume as well as creates different sizes that will excite your tastebuds while eating the dish.

Tip 2

Truffle Tip 2

A little-known fact about the Winter black truffle (Tuber Melanosporum) is that transferring the flavours from the truffle to the requires time and heat.

It’s common in restaurants to see Truffle sliced raw over the top of a dish. This is not the only way to use Winter black Truffle Tuber Melanosporum. The slicing of raw Truffle over a dish is special to only one truffle, the white truffle Tuber Magnatum from Alba.

Our truffles are already cooked and ready to be used anytime anywhere in any dishes.

Method

Prepare the Risotto: Cook the truffle risotto according to the directions on the jar. Allow to cool and then refrigerate.
Mix Ingredients: Once chilled, combine the risotto with cheddar and mozzarella cheeses, parsley, and season with Truffle Hill Truffle Sea Salt and pepper to taste.
Set Up Dredging Station: Arrange three bowls – one for flour, one for beaten eggs, and one for panko crumbs.
Form Arancini Balls: Roll the risotto mixture into balls about the size of a small plum.
Coat the Balls: First, coat each ball in flour, dip it in the beaten eggs, and roll it in panko crumbs to coat thoroughly.
Fry the Arancini: Heat the cooking oil in a pan. Shallow fry the arancini balls, turning them until they are golden brown and crispy.
Serve: Allow the arancini balls to cool slightly before serving. For a perfect pairing, enjoy with a glass of Truffle Hill Chardonnay.