Description
Golden-crusted risotto balls turned into edible luxury with saffron, parmesan, and a decadent white truffle honey drizzle.
Ingredients
Scale
For the Crust:
- 1 cup Arborio rice
- 4 cups chicken or vegetable broth
- 1 pinch saffron threads
- 1/2 cup grated Parmesan cheese
- 1/2 cup mozzarella cheese, diced
- 1/2 cup breadcrumbs
- 1 egg, beaten
- 2 tbsp white truffle honey
- 1/4 cup olive oil
- Salt and pepper to taste
Instructions
1. Prepare the Crust:
- Cook Arborio rice with saffron and broth until creamy. Let cool slightly.
- Mix cooked rice with Parmesan, mozzarella, salt, and pepper. Form into small balls.
- Dip each ball in beaten egg, then coat with breadcrumbs.
- Heat olive oil in a pan and fry arancini until golden and crispy.
- Drizzle with white truffle honey before serving.
Notes
You can customize the seasonings to taste.