Truffle Arancini

Originating in Italy , this dish is simply a fried rice ball of risotto.Risotto made with Arborio rice is a creamy and nutty rice porridge from Italy.The leftover Risotto is shaped into balls with meat of stuffed with cheese and other flavorings and deep fried after coating in a flour, egg and bread crumb mixture.This dish serves as a great appetizer for both vegetarian and non vegetarian options.I used truffle mushrooms an exotic ingredient these days in this recipe for an added flavor twist of deep earthy notes.

Ingredients:

salt to taste

1/2 cup all purpose flour

1/2 cup eggs whisked with some milk

1 cup bread crumbs

oil for frying

1.In a Large pan heat olive oil and add garlic,mushroom and onion and saute for 2 minutes on medium flame.

2.Add rice and saute for 2 minutes.

3.Add the wine and on medium heat keep stirring until all the liquid is absorbed.Add 1 cup of broth,salt and keep stirring until all the liquid is absorbed. Repeat the process by adding 1 cup broth and stirring until the liquid is absorbed and the rice is cooked.

4.When you have added your last cup of broth, check your salt and pepper ,turn off the stove and let cool completely.Now add the grated parmesan and truffle mushroom paste.You can also add parsley and Chervil in this step and mix well till combined evenly.

5.Make balls out of this and coat each ball in flour, then egg, then bread crumbs.Repeat until the mixture is complete.

If you do not have turffle mushroom paste which is very expensive by the way, you can use any other mushrooms like oyster, maitake, crimini etc and add in step 1.Do not add too much truffle paste if can severely over powder your palette.