Truffle arancini

Mushroom and Truffle Arancini recipe

Light, crisp risotto balls bursting with the flavours of black truffle, garlic and Parmesan, with a melting Fontina cheese centre: terrific little bites. Whenever I make risotto I always make much more than I need just so I can use what is left over to make arancini: essentially deep-fried balls of risotto. You might not…

These Green Arancini with Black Truffle Mayo from chefs and caterers Hanne Cole and Rachel Rumbol make a moreish and original starter or snack with drinks – just roll them smaller or larger depending on the occasion. Hanne and Rachel say, “The vibrant green rice filling is a fun surprise with lovely depth of flavour, and the fragrant truffle mayo takes things up a gear – we guarantee your guests will be calling out for more!” Looking for more Italian recipes? Look no further.

Arancini are in breadcrumbs deep-fried risotto balls. They originate from Sicili and are mostly filled with mozzarella cheese or ragu. Arancini are a great way of using up leftover risotto.

These moreish arancini balls are made extra-special with the flavours of truffle and punchy cheese. They're perfect for a starter or as canapés at a party

2 cups cooked short grain rice 1/2 cup fresh grated parm regg 1 large egg, lightly beaten 4 oz truffled Celebrity goat cheese Salt and pepper ½ cup flour 1 large egg 2 cups seasoned panko Vegetable oil for frying Marinara sauce for serving Prepare rice according to package instructions and allow to cool completely. […]

Here is a bold version of mushroom arancini with a touch of tomato. Le Fin Renard with Truffles pairs perfectly with the mushrooms.