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Truffle Arancini Balls

 

The Team

by The Team

   Back to Blog
Serves4 serves
Prep time20 minutes
Cook time60 minutes
Ready in80 minutes

Truffle Arancini Balls

 

Recipe created by Roberta Muir, check out more recipes from her here: https://beinspired.au/

Ingredients:

  • 300g jar of Truffle Hill Truffle Risotto
  • 100g butter
  • 1.5L stock of choice
  • 200g cheddar cheese, grated
  • 150g mozzarella cheese, shredded
  • 2 garlic cloves, minced
  • 1 onion, finely chopped
  • 1 cup plain flour
  • 2 cups panko bread crumbs
  • 1 cup cooking oil
  • 1 tbsp fresh parsley, chopped
  • Truffle Hill Truffle Sea Salt, to taste

Instructions:

  1. Prepare the Risotto: Cook the truffle risotto according to the directions on the jar. Allow to cool and then refrigerate.
  2. Mix Ingredients: Once chilled, combine the risotto with cheddar and mozzarella cheeses, parsley, and season with Truffle Hill Truffle Sea Salt and pepper to taste.
  3. Set Up Dredging Station: Arrange three bowls – one for flour, one for beaten eggs, and one for panko crumbs.
  4. Form Arancini Balls: Roll the risotto mixture into balls about the size of a small plum.
  5. Coat the Balls: First, coat each ball in flour, dip it in the beaten eggs, and roll it in panko crumbs to coat thoroughly.
  6. Fry the Arancini: Heat the cooking oil in a pan. Shallow fry the arancini balls, turning them until they are golden brown and crispy.
  7. Serve: Allow the arancini balls to cool slightly before serving. For a perfect pairing, enjoy with a glass of Truffle Hill Chardonnay.
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