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Truffle Parmesan Arancini (Risotto Balls)

Yields4 ServingsPrep Time30 minsCook Time25 minsTotal Time55 mins

Truffle Parmesan Arancini are golden, crispy risotto balls infused with earthy truffle oil and rich Parmesan, stuffed with melting mozzarella, and fried to perfection. These Italian delights are creamy on the inside and crunchy on the outside, served with a side of marinara sauce for a savory, gourmet appetizer.

Truffle Parmesan Arancini (Risotto Balls)

For the Risotto Base
 1 cup Arborio rice
 3 cups chicken or vegetable broth (kept warm)
 2 tbsp unsalted butter
 1 small onion, finely diced
 2 cloves garlic, minced
 ½ cup dry white wine
 ½ cup grated Parmesan cheese
 1 tbsp truffle oil
 ½ tsp salt
 ¼ tsp black pepper
 ½ tsp dried thyme (optional)
For the Arancini
 ½ cup shredded mozzarella cheese (for stuffing)
 ½ cup all-purpose flour
 2 eggs (beaten)
 1 cup panko breadcrumbs
 ½ tsp salt
 ½ tsp black pepper
 1 tsp garlic powder
 1 tsp dried oregano
 Vegetable oil, for frying
For Serving
 Marinara sauce (for dipping)
 Grated Parmesan cheese
 Fresh parsley (chopped, for garnish)
 Extra truffle oil (for drizzling, optional)
Make the Risotto
1

  • Sauté the Aromatics:
    • In a pan, melt butter over medium heat.
    • Add diced onion and garlic, cooking until softened (about 2-3 minutes).
  • Toast the Rice:
    • Stir in Arborio rice and cook for 1-2 minutes until slightly translucent.
  • Deglaze with Wine:
    • Pour in white wine, stirring until absorbed.
  • Slowly Add Broth:
    • Add warm broth, one ladle at a time, stirring constantly.
    • Let the liquid absorb before adding more.
    • Continue this process until the rice is creamy and tender (about 20 minutes).
  • Finish with Parmesan & Truffle Oil:
    • Stir in grated Parmesan, truffle oil, salt, pepper, and thyme.
    • Let the risotto cool completely (refrigerate for at least 30 minutes for easy shaping).
Form the Arancini
2

  • Shape the Balls:
    • Take a tablespoon of risotto and flatten it slightly.
    • Place a cube of mozzarella in the center, then roll into a ball.
    • Repeat until all the risotto is used.
  • Coat the Arancini:
    • Roll each ball in flour, dip into beaten eggs, then coat with panko breadcrumbs mixed with salt, pepper, garlic powder, and oregano.
Fry the Arancini
3

  • Heat Oil:
    • In a deep pan, heat vegetable oil to 350°F (175°C).
  • Fry Until Golden:
    • Fry the arancini in batches for 3-4 minutes, until golden brown and crispy.
    • Drain on a paper towel-lined plate.
Serve and Garnish
4

  • Plate the Arancini:
    • Arrange on a serving platter.
  • Garnish:
    • Sprinkle with extra Parmesan and fresh parsley.
    • Drizzle with extra truffle oil for more flavor.
  • Serve with Marinara:
    • Provide a side of warm marinara sauce for dipping.
Pro Tips
5

  • For Extra Crispiness: Use panko breadcrumbs instead of regular breadcrumbs.
  • To Bake Instead of Fry: Bake at 400°F (200°C) for 20 minutes, flipping halfway.
  • Make Ahead: Form and bread the arancini in advance, then refrigerate until ready to fry.

Nutrition Facts

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Serving size