Parmesan Arancini with Truffle Aioli

Prep time: 45 mins | Serves: 12

Ingredients:

For the Arancini

• 300g cooked risotto rice (cold – leftover is great)

• 80g parmesan, finely grated

• 1 egg (50g)

• 20g unsalted butter

• 4g sea salt

• 2g freshly ground black pepper

• 60g plain flour

• 2 eggs (100g), beaten

• 100g breadcrumbs (panko works really well)

• 1L vegetable or sunflower oil

For the Truffle Aioli

• 200g mayonnaise

• 10g truffle oil (adjust to taste)

• 10g lemon juice

• 1g sea salt

• 1g freshly ground black pepper

Method:

• In a bowl, mix together the cold risotto, parmesan, butter, egg, salt and pepper until well combined.

• Roll the mixture into 12 even balls (around 40g each). Chill for 10 minutes to firm up.

• Set up a coating station: flour in one bowl, beaten eggs in another, breadcrumbs in a third.

• Roll each arancini ball in flour, then egg, then breadcrumbs, pressing gently to coat evenly.

• Heat the oil to 170°C. Fry the arancini in batches for 3–4 minutes until deeply golden and crisp. Drain on kitchen paper.

• For the truffle aioli, whisk together the mayonnaise, truffle oil, lemon juice, salt and pepper until smooth.

• Taste and adjust seasoning if needed — a little more truffle oil or lemon to suit your palate.

• Serve the arancini hot and crunchy with the truffle aioli on the side for dunking.

Storage:

Arancini are best eaten fresh and hot. Unfried arancini can be stored in the refrigerator for up to 24 hours. Cooked arancini can be reheated in the oven at 190°C for 8–10 minutes to restore crispness. The truffle aioli will keep in an airtight container in the refrigerator for up to 3 days.