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Arancini with Parmesan and Truffle Oil

Arancini with Parmesan and Truffle Oil

Prep time: 45 minServes: 6

Pairs with

Crisp outside, melting inside, and that discreet truffle oil in the background — these are snacks that deserve a proper glass. Champagne is the obvious call, but a medium white with nutty character works just as well.

Ingredients

  • 400g cold risotto (make fresh with stock, butter, and Parmesan — or use yesterday's)
  • 80g Parmesan, finely grated
  • 1 tbsp truffle oil
  • 2 eggs
  • 100ml plain flour
  • 150ml breadcrumbs (panko works well)
  • Neutral oil for deep-frying
  • Flaky sea salt

Method

  1. 11. Mix the cold risotto with Parmesan and truffle oil. Chill 15 minutes if it's not already properly cold — warm risotto falls apart.
  2. 22. Shape into golf-ball-sized rounds with damp hands.
  3. 33. Roll in flour, dip in beaten egg, roll in breadcrumbs. Place on a tray.
  4. 44. Heat neutral oil to 180°C. Deep-fry in batches for 3–4 minutes until evenly golden.
  5. 55. Drain on paper towels, salt immediately, and serve warm.