Truffle Arancini with Spicy Aioli

Truffle Arancini with Spicy Aioli is a luxurious take on a classic Italian appetizer. These crispy, golden risotto balls are infused with truffle oil, filled with gooey mozzarella, and paired with a bold, smoky aioli. Finished with delicate microgreens and an optional touch of caviar or truffle pearls, this dish delivers sophistication in every bite.

Why You’ll Love This Recipe

This recipe transforms traditional comfort food into an upscale appetizer ideal for dinner parties, holiday gatherings, or cocktail hours. The rich flavor of truffle oil blends seamlessly with the creamy risotto, while the molten mozzarella core provides a satisfying contrast. The spicy aioli adds heat and brightness, balancing the richness of the arancini. Elegant and indulgent, these bite-sized delights are guaranteed to impress.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the arancini:

• 2 cups cooked risotto (chilled)

• 1/2 cup grated Parmesan cheese

• 1/2 cup mozzarella, cubed

• 1 egg

• 1 tablespoon truffle oil

• 1/2 cup all-purpose flour

• 1 egg, beaten (for breading)

• 1 cup panko breadcrumbs

• Vegetable oil for frying

For the spicy aioli:

• 1/3 cup mayonnaise

• 1 teaspoon garlic, minced

• 1 tablespoon lemon juice

• 1 teaspoon smoked paprika

• 1–2 teaspoons sriracha or hot sauce (to taste)

• Salt to taste

For garnish:

• Microgreens

• Truffle pearls or black caviar (optional)

Directions

1. Prepare the arancini mixture: In a mixing bowl, combine the chilled cooked risotto, grated Parmesan cheese, one egg, and truffle oil. Mix until well combined.

2. Form the arancini: Take a small portion of the mixture and flatten slightly. Place a cube of mozzarella in the center and shape the risotto around it to form a 1.5-inch ball. Repeat with remaining mixture.

3. Bread the arancini: Roll each ball in all-purpose flour, dip in the beaten egg, and coat evenly with panko breadcrumbs.

4. Fry the arancini: In a deep skillet or pot, heat vegetable oil to 350°F (175°C). Fry the arancini in batches, turning occasionally, until golden brown and crisp—about 2–3 minutes per batch. Transfer to a paper towel-lined plate to drain.

5. Make the aioli: In a small bowl, whisk together mayonnaise, minced garlic, lemon juice, smoked paprika, sriracha or hot sauce, and salt. Refrigerate until ready to serve.

6. Serve: Place a spoonful or smear of spicy aioli on each serving plate, top with a warm arancini ball, and garnish with microgreens and a dot of truffle pearls or caviar, if using.

Servings and timing

This recipe yields approximately 12 arancini balls (serves 4–6 as an appetizer).
Preparation time: 30 minutes
Cooking time: 15 minutes
Total time: About 45 minutes

Variations

• Cheese variety: Swap mozzarella for fontina, provolone, or taleggio for different melting textures.

• Herb infusion: Add chopped fresh parsley, thyme, or chives to the risotto mixture for added freshness.

• Vegan version: Use plant-based cheese and egg substitutes, and replace the aioli with a vegan mayo blend.

• Mushroom arancini: Incorporate finely chopped sautéed mushrooms into the risotto for an earthy flavor.

• Baked option: For a lighter version, bake the breaded arancini at 400°F (200°C) for 20 minutes, turning halfway through.

Storage/reheating

Store any leftover arancini in an airtight container in the refrigerator for up to 3 days.
To reheat, place them in a preheated oven at 350°F (175°C) for 10–12 minutes or until heated through and crispy.
Avoid microwaving, as it can make the coating soggy.
The spicy aioli can be stored in the refrigerator for up to 5 days.

FAQs

Can I make arancini ahead of time?

Yes, you can shape and bread the arancini a day ahead and refrigerate them. Fry just before serving.

Can I freeze arancini?

Yes, freeze the shaped and breaded arancini on a tray, then transfer to a sealed bag. Fry from frozen or thaw and bake.

What kind of risotto works best?

Use a firm, well-chilled risotto made with Arborio rice. Avoid overly loose or creamy risotto for better shaping.

Can I make this without truffle oil?

Yes, though the truffle oil adds a unique flavor. You can substitute with a drizzle of olive oil and extra Parmesan.

What oil is best for frying arancini?

Use a neutral oil with a high smoke point, such as vegetable, canola, or sunflower oil.

How spicy is the aioli?

The heat level can be adjusted by adding more or less sriracha or hot sauce to your taste.

What’s the best way to shape the arancini?

Use slightly damp hands to prevent the mixture from sticking and ensure even, compact shaping.

Can I serve arancini without aioli?

Yes, though the aioli enhances the flavor. Alternatively, serve with marinara, pesto, or herbed yogurt.

Is caviar necessary?

No, it’s optional. It adds elegance but is not essential to the flavor.

Can I use leftover risotto?

Absolutely. Leftover risotto works perfectly for making arancini, especially when it’s cold and firm.

Conclusion

Truffle Arancini with Spicy Aioli offers a perfect blend of comfort and elegance. With a crispy exterior, molten cheese center, and a touch of luxurious truffle, each bite is full of rich Italian flavor. Paired with a zesty aioli and garnished to impress, these arancini elevate any appetizer spread into something truly special.

Truffle Arancini with Spicy Aioli

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

• Author: Emma Delaney
• Prep Time: 25 minutes
• Cook Time: 10 minutes
• Total Time: 35 minutes
• Yield: 12 arancini 1x
• Category: Appetizer
• Method: Frying
• Cuisine: Italian
• Diet: Vegetarian

Print Recipe

Pin Recipe

---

Description

Golden, crisp risotto balls filled with melty cheese and truffle essence, served on a dot of spicy aioli and topped with microgreens and caviar – an elegant Italian appetizer with a luxe twist.

---

Ingredients

Units USM Scale 1x2x3x

• 2 cups cooked risotto (chilled)
• 1/2 cup grated Parmesan cheese
• 1/2 cup mozzarella, cubed
• 1 egg
• 1 tablespoon truffle oil
• 1/2 cup all-purpose flour
• 1 egg, beaten (for breading)
• 1 cup panko breadcrumbs
• Vegetable oil for frying
• 1/3 cup mayonnaise
• 1 teaspoon garlic, minced
• 1 tablespoon lemon juice
• 1 teaspoon smoked paprika
• 1–2 teaspoons sriracha or hot sauce (to taste)
• Salt to taste
• Microgreens
• Truffle pearls or black caviar (optional)

Cook Mode Prevent your screen from going dark

---

Instructions

1. In a bowl, mix the chilled risotto with Parmesan cheese, one egg, and truffle oil.
2. Form the mixture into 1.5-inch balls, inserting a small cube of mozzarella into the center of each.
3. Dredge each ball in flour, dip in the beaten egg, then roll in panko breadcrumbs until fully coated.
4. Heat vegetable oil in a deep pan to 350°F (175°C).
5. Fry the arancini in batches for 2–3 minutes or until golden brown and crispy. Drain on paper towels.
6. To make the spicy aioli, whisk together mayonnaise, garlic, lemon juice, smoked paprika, sriracha, and salt until smooth. Refrigerate until ready to serve.
7. Plate each arancini on a smear of spicy aioli.
8. Garnish with microgreens and a small dot of truffle pearls or black caviar, if using.

---

Notes

• Chilled risotto is easier to shape and holds together better during frying.
• Use a thermometer to maintain oil temperature for even frying.
• Truffle pearls or caviar are optional but add a luxurious finish.

---

Nutrition

• Serving Size: 1 arancini
• Calories: 160
• Sugar: 1g
• Sodium: 180mg
• Fat: 10g
• Saturated Fat: 3g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 12g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 25mg