Ingredients:
Risotto rice 100 g
Chopped onion 25 g
Chopped garlic 10 g
Oil for sautéing
Parmesan cheese 100 g
Omayo Truffle Sauce 100 g
2 eggs
All-purpose flour 100 g
Breadcrumbs 100 g
Oil for frying
Instructions:
- Heat the oil, then add the chopped onion and garlic. Cook until fragrant.
- Add the risotto rice and stir well, then cook for five minutes. After that, add water and continue cooking for 15 minutes while stirring evenly.
- Then add the Parmesan cheese and truffle sauce, mix until everything is well combined. Set aside and let it cool.
- Once cooled, take a handful of the risotto and shape it into a ball. Repeat this process until all the risotto mixture is used.
- In three separate bowls, add flour, beaten eggs, and breadcrumbs. Coat the risotto balls in flour evenly, then dip into the egg mixture, and finally coat with breadcrumbs. Repeat this process for each arancini ball and set aside.
- Heat the oil until ready for frying, then add the risotto balls and cook for 4 minutes. Make sure the balls are fully submerged in oil, as the bottom may burn if it touches the pan. Once crispy and golden brown, remove from the oil and place on paper towels to drain.
- Place each arancini on top of truffle sauce and finish with grated Parmesan cheese.
Products Used:
