Truffle arancini balls with aioli
There is no right or wrong way to enjoy this classic Sicilian snack. With fillings and shapes varying from region to region, Arancini are adores by the masses. This recipe is an elevated twist on the original, as the infusion of truffle makes them that extra bit special.
- 115g butter
- 1 small onion, finely chopped
- 200g arborio rice
- 125ml white wine
- 1 ½ ltr chicken or vegetable stock
- 3 heaped tsp Filippo Berio Truffle Pesto
- Salt and Pepper
- 1 lemon, squeezed
- 50g Parmesan cheese, grated
- 150g mozzarella ball, chopped into 16 small pieces
- Filippo Berio Mild and Light in Colour Olive Oil for deep-frying
For the coating
- 50 g plain flour
- 3 large eggs, lightly beaten
- 150 g panko, or fine dried breadcrumbs
- Melt half the butter in a large frying pan. Add the onion and cook on a low heat until it is transparent.
- Stir in the rice and coat in the butter, you can turn up the heat a bit now.
- Add the wine and cook continually stirring until the wine is absorbed.
- Add a ladleful of stock, cook until it has disappeared and then add another until you have used all the stock, stirring often.
- Season the rice and add the Filippo Berio truffle pesto, the lemon juice, parmesan and finally the rest of the butter.
- Spread the rice on a tray and cool to room temperature, about half an hour.
- Scoop the balls into 16 portions, each should be the size of a golf ball.
- Flatten each ball in your hand and add a piece of mozzarella and fold the rice around it creating a ball.
- Place the flour, eggs and breadcrumbs in separate bowls. Dip each ball into the flour first, then egg and finally breadcrumbs.
- Half fill a heavy based saucepan with the light olive oil and heat over a medium heat. Test the temperature with a breadcrumb which needs to turn golden brown when it hits the oil. Add the risotto balls into the oil and cook for 8 – 10 minutes or until golden brown. Set aside on a tray lined with a clean kitchen towel.
- Serve warm with aioli.