Crispy truffle arancini made with creamy risotto, Parmesan, and mozzarella, finished with aromatic truffle oil. These elegant risotto balls are perfect for Valentine’s Day, dinner parties, or festive appetizers.
Heat olive oil and butter in a saucepan over medium heat.
Add shallot and sauté for 2–3 minutes until soft. Add garlic and cook 30 seconds.
Stir in Arborio rice and toast for 1 minute until lightly translucent.
Pour in white wine and cook until evaporated.
Add warm stock one ladle at a time, stirring frequently, allowing it to absorb before adding more. Continue for 18–20 minutes until rice is creamy and tender.
Remove from heat. Stir in Parmesan, truffle oil, salt, and pepper.
Spread risotto on a tray and cool completely (refrigerate for faster chilling).
Once cold, scoop about 2 tbsp risotto into your hand.
Press a cube of mozzarella into the center and shape into a ball, sealing well.
Repeat until all risotto is used.
Roll each ball in flour, then egg, then breadcrumbs until fully coated.
Chill for 15 minutes to help them hold shape.
Heat oil to 170–175°C / 340–350°F.
Fry arancini in batches for 3–4 minutes, turning until golden brown and crisp.
Drain on paper towels.
Serve hot with grated Parmesan, fresh herbs, and optional truffle aioli.
Wine
-
Prosecco or Champagne
-
Chardonnay (lightly oaked)
-
Pinot Noir
Cocktails
-
French 75
-
Negroni Bianco
-
Truffle Martini (vodka-based)
Sides
-
Arugula salad with lemon vinaigrette
-
Truffle mayo or aioli for dipping
-
Cold risotto is essential for shaping perfect arancini
-
Use truffle oil sparingly — a little goes a long way
-
Swap mozzarella for fontina or taleggio for variation
-
Keep oil temperature steady for even browning
-
Perfect as a Valentine’s starter or upscale party bite