Black Truffle Arancini

Black Truffle Arancini

Chef Jeremy
Cook time: 60 mins
Servings: 2-3
Difficulty: Intermediate

Brace yourself for a burst of flavor with our Black Truffle Arancini. These crispy, golden orbs are a delicious, luxurious treat. We've taken creamy risotto, generously studded it with aromatic black truffle, and rolled it into bite-sized perfection. Dip them in a creamy aioli or savor them on their own - either way, it's a taste adventure you won't want to miss. 

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What you'll learn

  • Learn how to infuse the rich, earthy aroma and flavor of black truffles into the rice, creating a luxurious and aromatic filling.
  • Enhance your cooking skills by making creamy risotto that includes sautéing, toasting, deglazing, and emulsifying.
  • Master frying techniques to achieve that golden, crispy crust without overcooking the delicate truffle-infused filling, making them a true culinary delight.

Mise En Place

Knife
Cheese Grater
Chopping Board
Saute Pan
Wooden Spoon
Large Pot with Lid
Sauce Pot
Spoon
Bowl
Ladle
Sheet Tray
Knife
Cheese Grater
Chopping Board
Saute Pan
Wooden Spoon
Large Pot with Lid
Sauce Pot
Spoon
Bowl
Ladle
Sheet Tray

Shopping List

Broth, 3 cups

Water, 1 1/2 cups

Parmesan cheese, 2 oz

Unsalted butter, 4 tbsp

Truffle Carpaccio, 1 jar

Shallot, 1x

Olive oil, 1/4 cup

Balinese Truffle Salt, to taste

Carnaroli rice, 1 heaping cup

Dry white wine, 1/2 cup

Champagne vinegar

Panko bread crumbs, 2 cups

Eggs, 2x

Vegetable oil, 2 quarts

Prep

  1. In a small pot over medium-high heat, bring 3 cups of the broth and 1 1/2 cups of water to a boil. Once boiling, turn off the heat and set aside.
  2. Finely grate the Parmesan cheese and cube the butter.
  3. Chop half of the Truffle Carpaccio, reserving the other half.
  4. Peel and finely mince the shallot.

How to cook

  1. In a large saucepan over low heat, stir together the shallot, half of the olive oil, and a pinch of Balinese Truffle Salt.
  2. Cook until the shallot is soft and translucent (but before browned).
  3. Add the rice and cook over low heat, stirring constantly, until the rice has a toasty aroma but no color.
  4. Deglaze the pan with the 1/2 cup of white wine, increase heat to medium-high, and continue stirring until all of the wine has evaporated.
  5. Turn the heat to medium and add one ladle of hot stock to the pan.
  6. Cook until almost all of the liquid has evaporated, stirring constantly. Repeat this process until there is only 1/4 cup of stock left and the rice is al dente.
  7. Turn the heat on the rice to low and add the butter, one cube at a time, until emulsified.
  8. Adjust consistency if necessary with the last bit of stock. The rice should be fairly thick, this will ensure that it is easier to roll up later.
  9. Add the Parmesan, then fold in the chopped Truffle Carpaccio.
  10. Season with a couple drops of champagne vinegar and Balinese Truffle Salt to taste. This is your risotto.
  11. Place the risotto on a sheet tray and cover with plastic wrap. Refrigerate for at least two hours until cooled and holding together.
  12. Once cooled, scoop and roll ping pong ball sized of the risotto.
  13. Place the panko bread crumbs in a medium bowl.
  14. In a separate medium bowl, whisk the eggs.
  15. Dip the risotto ball in the egg mixture and then in the breadcrumbs to coat. Transfer to a sheet tray. (If the risotto balls are hard to work with, freeze them before you bread them).
  16. Heat a large pot of oil to 350°F and fry the arancini until they are crispy, golden brown, and cooked through!
  17. Serve with aioli, more parmesan, and the remaining truffle carpaccio.