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Arancini with truffle risotto and mascarpone

26/11/2023

Sure, arancini with truffle risotto and mascarpone are a delicious twist on the traditional Sicilian recipe that combines the creaminess of mascarpone with the exquisite taste of truffle. Here is the recipe to prepare about 8-10 arancini.

Ingredients

For the risotto:

  • 250 g of risotto rice (such as Arborio or Carnaroli)
  • 1/2 finely chopped white onion
  • 50 ml of dry white wine
  • 1 l of vegetable broth
  • 30 g of butter
  • 50 g of grated Parmesan cheese
  • Salt and pepper, to taste
  • 1 tablespoon of extra virgin olive oil
  • 1 black truffle or 20 g of fine truffle (white or black) and/or truffle paste
  • 80 g of mascarpone

For the arancini:

  • 1-2 eggs, beaten
  • Bread crumbs, as needed
  • Oil for frying (preferably olive or peanut)

Preparation

Risotto:

  1. In a saucepan, sauté the chopped onion in the oil until it becomes translucent.
  2. Add the rice and toast it for about 2 minutes before deglazing with the white wine.
  3. When the wine has evaporated, begin adding the hot broth, a little at a time, stirring often to prevent the rice from sticking.
  4. Near the end of cooking, add the butter, Parmesan, salt, pepper, and stir in the mascarpone until a creamy consistency is reached.
  5. Gently incorporate the grated truffle or truffle paste into the risotto. Adjust salt and pepper if necessary.
  6. Spread the risotto onto a plate and let it cool completely.

Arancini:

  1. Once the risotto is cool, take portions and form balls or cones with your hands.
  2. Dip each arancini first in the beaten egg and then in the breadcrumbs until completely covered.
  3. Heat plenty of oil in a suitable frying pan and when it reaches the ideal temperature, fry the arancini until golden brown.
  4. Once golden, remove them with a slotted spoon and let them drain on paper towels.

Serve the arancini hot, ideal as an appetizer or as a main dish.

Curiosity

Arancini have ancient origins and were already prepared in the 10th century in Sicily. The name “arancini” comes from their shape and color, which resemble small oranges. This version with truffle and mascarpone is an example of how tradition can meet refined and contemporary ingredients.