Best Truffle Rice Balls Recipes

ARANCINI DI RISO: SICILIAN RICE BALLS

Steps:

• Make the risotto by adding the rice to the heated oil in a large saute pan, and stirring quickly for one or two minutes. Quickly add the white wine while stirring. With the heat on medium high, begin adding the chicken stock a little at a time, and continuously stirring, until all the stock has been used and the rice is cooked, yet still al dente (I have a risotto recipe here on my blog). Taste; adding salt if necessary. Remove from heat and set aside to cool.
• Add an egg to the risotto and mix well, then refrigerate for a few hours, or overnight.
• To make the arancini:
• Place some rice in your hand and flatten it into your cupped hand, but don't make it too thin, or the filling will ooze out. Place a piece of mozzarella, and/or a little tomato sauce (and peas, if using) in the center of the cupped rice. Next, close the rice around the filling and shape into a ball.
• If you'd like to make conical shapes, flatten the bottom of the ball, and make the top more pointed.
• Now, roll the shaped arancini in flour, then roll them in the beaten egg, and finally the breadcrumbs. Set aside until all of the rice has been used.
• Heat some oil in a deep fryer, pot or wok until it is very hot. Add the arancini, and cook quickly, turning often so they don't brown too much on one side. If serving immediately, fry for a few minutes, so the cheese will melt in the center. Remove from oil and place on paper towel lined plate or tray. (If you'd like to serve them at a later time, remove them quickly after just browning; then, just before serving, place them on a baking sheet and re-heat in the oven at 400ºF for 5 to 10 minutes.)
• Serve plain, or place on tray with a little tomato sauce and garnish with basil. You can also serve them with a little extra sauce on the side, although this isn't done in Italy.

RISOTTO WITH TRUFFLE AND PARMESAN

Steps:

• Heat chicken broth in a stockpot over medium-low heat until warmed.
• Heat 1 tablespoon butter and olive oil in a large, heavy-bottomed pan; cook and stir onion in the melted butter-oil mixture until translucent, about 2 minutes. Add rice to onion mixture and stir to coat; cook and stir rice mixture until fragrant, about 1 minute.
• Pour wine into rice mixture; cook and stir until liquid is absorbed, about 5 minutes. Add 1 ladle of hot chicken broth to rice mixture, stirring constantly, until broth is absorbed. Continue adding 1 ladle of broth at a time until rice is tender but firm to the bite, 20 to 30 minutes.
• Mix 2 tablespoons butter, truffle oil, Parmesan cheese, and milk into risotto until fully incorporated; season with salt, pepper, and parsley.

TRUFFLES WITH RICE

Steps:

• boil truffles in water till tender, about 15 minutes.
• in a medium-sized pot, heat oil, fry onions till it becomes transparent, add meat, cook until it changes in color and juices dry, add drained boiled truffles and continue cooking for about a minute.
• add the truffle boiling water and about enough water to let it 1 inch over the rice, and let the mixture boil for about 15 minutes to allow time for the meat to cook.
• add the rice and salt to taste, let the mixture on medium heat, let it boil till all the fluids are absorbed.
• lower the heat, cover the pot and let the rice to cook till it's done, about 7-10 minutes.
• serve and enjoy.

TRUFFLE RISOTTO

Steps:

• In a 4-quart saucepan, heat olive oil over a medium heat. Add onions and garlic and sweat for 3 minutes until vegetables are translucent and aromatic. Add rice and lightly toast in oil for 2 minutes stirring frequently. Add liquid 1/3rd at a time stirring until each additional 1/3rd is absorbed. Once all liquid is absorbed, remove from heat and stir in Parmesan, parsley, and butter.
• Divide into 6 servings and top with shaved truffles.

TRUFFLE RICE BALLS

Steps:

• 1. Saute mushrooms in olive oil ( just a little olive oil). Add basil and salt and pepper to taste and set aside 2. Heat vegetable stock and saffron in a separate pot 3. Saute onions lightly in a little olive oil in another pot 4. Add wine 5. Add rice raw 6. Add broth a ladle at a time. Stir constantly. 7. When 90% cooked add cheese and truffle oil 8. Put on baking sheet to cool 9. Form the rice mixture into small balls 10. Roll them in the egg mixture and then roll them in the bread crumbs 11. Fry them in the vegtable oil...when browned they are done

DEEP-FRIED RICE BALLS

Steps:

• In a large saucepan, bring the water, rice, butter, salt and pepper to a boil. Reduce heat; cover and simmer for 15-18 minutes or until liquid is absorbed and rice is tender. Cool slightly., In a large bowl, combine the eggs, cheese, parsley and rice. Cover and refrigerate for 20 minutes. Place bread crumbs in a shallow bowl. Shape 1/2 cupfuls of rice mixture into balls; roll in bread crumbs., In a deep-fat fryer or electric skillet, heat oil to 375°. Fry rice balls, a few at a time until golden brown, 2-3 minutes. Drain on paper towels.

TRUFFLE ARANCINI

Steps:

• Heat the olive oil in a frying pan over a medium heat, and fry the onion until soft but not browning, about 10 mins. Stir in the garlic, fry for a minute, then tip in the rice. Turn up the heat slightly and stir the rice into the onions, toasting the grains until they look semi-translucent. Stir in the wine and simmer until absorbed.
• Reduce the heat to medium-low, and add the hot stock, a ladleful at a time, continually stirring, until the rice is just tender and the risotto is creamy, about 20 mins. Stir in the truffle paste to taste, seasoning and 100g of the parmesan. Stir off the heat for a minute until well combined, then transfer to a tray or container, cover and leave to cool.
• Once cool, take spoonfuls of the risotto and mould in your hands (damp hands will help prevent the rice sticking). You should end up with 16-18 ping pong-sized balls.
• Put the breadcrumbs, eggs, and flour into separate shallow bowls. Season the flour with salt and pepper. Stir the remaining 25g cheese into the breadcrumbs.
• Toss the arancini into the flour, rolling to coat, then dunk in the egg, and then the breadcrumbs. Repeat with all the arancini.
• Heat the vegetable oil in a deep saucepan, no more that half-full, to 180C or until a cube of bread browns within 30 seconds. Lower the arancini into the oil on a slotted spoon, in batches, and fry for 6-8 mins until golden and crisp. Drain on kitchen paper while you fry the rest.
• To serve, sprinkle with a little sea salt and drizzle with truffle oil. Serve with a loose pesto, or tomato sauce for dunking, if you like.

EASY OREO TRUFFLES

Steps:

• Crush 9 of the cookies to fine crumbs in food processor; reserve for later use. (Cookies can also be finely crushed in a resealable plastic bag using a rolling pin.) Crush remaining 36 cookies to fine crumbs; place in medium bowl. Add cream cheese; mix until well blended. Roll cookie mixture into 42 balls, about 1-inch in diameter.
• Dip balls in chocolate; place on wax paper-covered baking sheet. (Any leftover chocolate can be stored at room temperature for another use.) Sprinkle with reserved cookie crumbs.
• Refrigerate until firm, about 1 hour. Store leftover truffles, covered, in refrigerator.