Truffle arancini

AT A GLANCE

  • Serves 4 people

  •  
  • Arancini
  • 400 gm (2 cups) arborio rice
  • 100 gm (2/3 cup) finely grated parmesan
  • 6 eggs, lightly beaten
  • For deep frying: vegetable oil
  • 75 gm (½ cup) plain flour, seasoned
  • 100 gm (1 cup) fine dried breadcrumbs
  •  
  • Truffled Dolcelatte filling
  • 100 gm Gorgonzola Dolcelatte, coarsley chopped (see note)
  • 15 gm fresh black truffle, finely chopped
01   Cook rice in a large saucepan of boiling, salted water for 15 minutes or until tender, drain well, place in a large bowl and cool. Add parmesan, two-thirds of the egg, season generously with sea salt and freshly ground black pepper and stir to combine. Spread rice mixture on tray and refrigerate until cold.
02   For truffle Dolcelatte filling, place ingredients in a bowl, stir to combine, cover and refrigerate until needed.
03   To make arancini, place 1 tbsp of rice mixture in palm of hand and flatten with a spoon. Place ½ tsp of truffle Dolcelatte filling in centre of rice and gently form rice mixture around filling to create a ball. Transfer arancini to a large plate. Repeat with remaining rice mixture and filling. Makes about 24 arancini.
04   Place flour, remaining egg and breadcrumbs each in separate bowls. Roll each arancini gently in flour, dip in egg, roll in breadcrumbs and place on a tray. Refrigerate until needed. Heat vegetable oil in a deep saucepan or deep-fryer to 180C. Deep-fry arancini in batches for 3-5 minutes or until crisp and golden brown. Drain on absorbent paper and serve immediately.

Note Gorgonzola Dolcelatte, meaning 'sweet milk', has a soft, creamy texture and is less pungent than aged Gorgonzola. It's available from David Jones Foodhalls and select delicatessens.

Recipe:

ANDY HARRIS

Photography:

CON POULOS

Styling:

ANDY HARRIS AND EMMA KNOWLES

Drinking Suggestion:

NEBBIOLO ROSÉ. , suggested by MAX ALLEN

FEATURED IN

Jul 2007

Jul 2007

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