Home Recipes Truffle Arancini

Truffle Arancini

  • Medium
  • Serves 4

Deep fried Arborio rice balls with truffle, parmesan and a black garlic mayonnaise.




60g butter
1 onion, finely diced
½ garlic clove, crushed
200g Tilda Arborio Rice
600ml hot vegetable stock
1 tbsp truffle paste
2 tbsp truffle oil
60g parmesan, grated
60g Laverstoke mozzarella
2 egg whites
100g panko breadcrumbs
Salt and pepper, for seasoning

Black Garlic Mayonnaise

4 egg yolks
2 tsp white wine vinegar
1 tsp English mustard
400ml rapeseed oil
50g black garlic purée
Lemon juice

  1. Melt the butter in a pan over a medium heat. Once the butter starts to foam, add the onions and garlic. Add the rice to the pan and stir continuously for 2 minutes.
  2. Add the hot vegetable stock, cover, and turn down to a simmer and cook for 12 minutes.
  3. Once the rice is cooked, add the truffle paste, truffle oil and parmesan. Stir until mixed with the rice, then remove the pan from the heat and set aside.
  4. Once the risotto is cool, shape into bite-size balls with a piece of mozzarella in each, then pane in egg and breadcrumbs.
  5. Deep fry the arancini at 180˚C until golden brown.
  6. Whisk the egg yolks, vinegar and mustard in a bowl until light and smooth, then slowly pour in the rapeseed oil whilst continuing to whisk until smooth and silky.
  7. Finally, beat in the black garlic purée, lemon juice and seasoning.

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