Truffle Parmesan Arancini with Marinara
Equipment
- Large saucepan
- Mixing bowls
- Deep skillet
Ingredients
- 1 cup Arborio rice
- 4 cups chicken broth
- 1 small onion, finely chopped
- 2 tablespoons unsalted butter
- 1/2 cup grated Parmesan cheese
- 2 tablespoons truffle oil
- 2 large eggs
- 1 cup Italian breadcrumbs
- Vegetable oil for frying
- 1 1/2 cups marinara sauce
- Salt and black pepper
Instructions
- Cook the Arborio rice with the chicken broth, onion, and butter in a large saucepan until the rice is tender and creamy. Season with salt and pepper, then let the risotto cool to room temperature.
- Stir the grated Parmesan and truffle oil into the cooled rice until evenly combined. Beat the eggs in one bowl and place the breadcrumbs in another. Shape the rice mixture into 8 balls, dip each in egg, then roll in breadcrumbs to coat.
- Heat vegetable oil in a deep skillet to 350°F. Fry the arancini in batches until golden brown on all sides, about 3 to 4 minutes per batch. Drain on paper towels.
- Warm the marinara sauce in a small saucepan. Serve the hot arancini with the sauce on the side for dipping.
Notes
Fry the arancini just before serving so the crust stays crisp. If you want to make them ahead, shape and bread the balls earlier in the day, then fry right before guests arrive. A light sprinkle of extra Parmesan on top of the warm marinara adds a nice touch without overpowering the truffle.
Course: Appetizer
Cuisine: Italian
Equipment: Large saucepan, Mixing bowls, Deep skillet
Cuisine: Italian
Equipment: Large saucepan, Mixing bowls, Deep skillet