Ingredients
-
300g risotto rice
-
1 large white onion
-
3cl dry white wine
-
1 liter vegetable broth
-
100g parmesan
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20g butter
-
3 tbsp mascarpone
-
1cl olive oil
-
1 black trufflebased on your preferences
-
200g breadcrumbsor panko
-
2 eggs
-
100g flour
-
sunflower oil
Directions
Delight in these exquisite Truffle Arancini, where creamy risotto rice is infused with the rich aroma of black truffle and Parmesan, then perfectly crisped in an Air Fryer. Each bite offers a luxurious blend of flavors and textures, making these arancini an elegant appetizer or snack.
Ingredients
| 300g risotto rice | |
| 1 large white onion | |
| 3cl dry white wine | |
| 1 liter vegetable broth | |
| 100g parmesan | |
| 20g butter | |
| 3 tbsp mascarpone | |
| 1cl olive oil | |
| 1 black truffle | |
| 200g breadcrumbs | |
| 2 eggs | |
| 100g flour | |
| sunflower oil |
Steps
|
1
|
Finely chop the shallot and cook them in a pan with the butter. |
|
2
|
Add the risotto rice and cook until it becomes translucent. |
|
3
|
Deglaze with white wine, then add a ladle of vegetable broth. Once the liquid evaporates, add another ladle of broth. Repeat this process for several minutes. |
|
4
|
When the rice is cooked, remove from heat, grate the fresh truffle, and stir in the parmesan and mascarpone. |
|
5
|
Let the mixture cool. Then, using your hands, form risotto balls (30g). |
|
6
|
Repeat until all the risotto is used. Refrigerate the balls. |
|
7
|
Meanwhile, prepare three containers: one for flour, one for beaten eggs, and another for breadcrumbs. |
|
8
|
Roll each arancini in the flour, then the beaten eggs, and finally the breadcrumbs. |
|
9
|
Place the balls in the fridge to set until ready to fry. |
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