Description
Crispy saffron-infused risotto balls stuffed with parmesan, fried to golden perfection, and drizzled with a luxurious honey-truffle sauce.
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 cheese, diced
- 1/2 cup breadcrumbs
- 1 egg, beaten
- 2 tbsp honey
- 1 tsp truffle oil
- Vegetable oil for frying
- Salt and pepper to taste
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, stirring frequently.
- Remove from heat and stir in parmesan cheese. Season with salt and pepper. Let the risotto cool completely.
- Once cooled, take a spoonful of risotto, flatten slightly, and place a small cube of mozzarella in the center. Roll into a ball, ensuring the cheese is fully enclosed.
- Dip each ball into beaten egg, then coat with breadcrumbs. Repeat for all arancini.
- Heat vegetable oil in a deep pan to 350°F (175°C). Fry arancini in batches until golden brown, about 3-4 minutes. Drain on paper towels.
- Mix honey and truffle oil in a small bowl. Drizzle over the fried arancini before serving.
Notes
You can customize the seasonings to taste.