Description
Crispy saffron-infused risotto balls stuffed with parmesan, fried to perfection, and drizzled with a luxurious truffle-honey glaze.
Ingredients
Scale
For the Crust:
- 1 cup Arborio rice
- 2 cups chicken or vegetable broth
- 1 pinch saffron threads
- 1/2 cup grated parmesan cheese
- 1 egg
- 1/2 cup breadcrumbs
- 1 tbsp truffle oil
- 2 tbsp honey
- Vegetable oil for frying
- Salt and pepper to taste
Instructions
1. Prepare the Crust:
- Cook Arborio rice with saffron and broth until creamy. Let cool.
- Mix cooled risotto with parmesan, egg, and breadcrumbs. Form into balls.
- Heat vegetable oil to 350°F (175°C). Fry arancini until golden brown.
- Whisk truffle oil and honey for the glaze. Drizzle over arancini before serving.
Notes
You can customize the seasonings to taste.