TRUFFLE ARANCINI with TRUFFLE AIOLI! Arancini are delicious cheesy rice balls that originated in Sicily, and being that I am currently in Sicily, it only made sense to make them myself😊 I didn’t make the traditional version with peas, but these truffle ones are insanely delicious. See the recipe below and tag someone who would love these! #PHAAT
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Risotto:
– Heat the olive oil in a large skillet over medium high heat. Add 1/4 diced onion and 2 cloves minced garlic and sauté until translucent. Add 1 cup Arborio rice to the skillet and toast it for about 90 seconds.
– Add 1/2 cup white wine and stir the rice until all the wine has been absorbed and then start adding the 2 and 1/2 cups chicken stock ½ cup at a time, making sure not to add more until the previous addition has been absorbed. Keep stirring until absorbed.
– Once the rice is just tender, add 1 cup Parmesan, 1/4 cup mascarpone, 1 tbsp butter, and 1 tbsp black truffle spread and combine. Remove from heat and season with salt and pepper to taste. Place in fridge until cold enough to form balls (at least an hour)
Arancini:
– Fill a pot with oil and put on high heat.
– To form the balls, cut cubes of mozzarella cheese and shape the rice around the cheese cube. Coat in flour, then egg, then Italian bread crumbs. Fry until balls are golden brown and serve with truffle aioli!
Truffle aioli: Truffle Aioli: mix together 1 cup mayo, 1 tbsp truffle spread, 1 and 1/2 tsp lemon juice, 1 clove minced garlic, salt and pepper