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