Description
Crispy saffron-infused risotto balls stuffed with melted Parmesan, drizzled with a luxurious truffle-honey glaze.
Ingredients
Scale
For the Crust:
- 1 cup Arborio rice
- 3 cups chicken or vegetable broth
- 1 pinch saffron threads
- 1/2 cup grated Parmesan cheese
- 1/4 cup mozzarella, diced
- 1/2 cup breadcrumbs
- 1 egg, beaten
- 2 tbsp honey
- 1 tsp truffle oil
- Salt and pepper to taste
- Vegetable oil for frying
Instructions
1. Prepare the Crust:
- In a saucepan, heat the broth with saffron until simmering. Cook Arborio rice in the broth until tender and liquid is absorbed.
- Let the risotto cool slightly, then stir in Parmesan cheese. Season with salt and pepper.
- Form small balls of risotto, stuffing each with a piece of mozzarella. Roll in beaten egg, then breadcrumbs.
- Heat vegetable oil in a deep pan to 350°F (175°C). Fry arancini until golden brown, about 3-4 minutes. Drain on paper towels.
- Mix honey and truffle oil in a small bowl. Drizzle over warm arancini before serving.
Notes
You can customize the seasonings to taste.