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
- 1/2 cup breadcrumbs
- 1 egg
- 2 tbsp honey
- 1 tsp truffle oil
- Vegetable oil for frying
- Salt and pepper to taste
Instructions
1. Prepare the Crust:
- Cook Arborio rice with saffron-infused broth until creamy. Let cool.
- Mix cooled risotto with Parmesan, shape into balls, and chill for 30 minutes.
- Coat each ball in beaten egg and breadcrumbs, then deep-fry until golden.
- Whisk honey and truffle oil for the glaze. Drizzle over arancini before serving.
Notes
You can customize the seasonings to taste.