Description
Crispy on the outside, creamy and rich on the inside, these luxurious arancini are infused with truffle and Parmesan, served with a vibrant saffron aioli for an indulgent Italian-inspired appetizer or party bite.
Ingredients
Scale
- 2 cups cooked risotto, chilled
- 1/2 cup grated Parmesan cheese
- 1 tablespoon truffle oil
- 1/4 cup mozzarella, cubed
- 1/2 cup all-purpose flour
- 2 eggs, beaten
- 1 cup breadcrumbs
- Vegetable oil for frying
- Salt and pepper to taste
- Saffron Aioli:
- 1/2 cup mayonnaise
- 1 garlic clove, minced
- 1 tablespoon lemon juice
- 1/8 teaspoon saffron threads
- 1 tablespoon hot water
- Salt to taste
Instructions
- In a small bowl, steep saffron threads in hot water for 5–10 minutes.
- In a large bowl, mix chilled risotto with Parmesan and truffle oil. Season with salt and pepper.
- Take a small scoop of risotto mixture, place a mozzarella cube in the center, and roll into a ball. Repeat with remaining mixture.
- Dredge each ball in flour, dip in beaten eggs, then coat in breadcrumbs.
- Heat vegetable oil in a deep pan to 350°F (175°C) and fry arancini until golden and crispy, about 3–4 minutes. Drain on paper towels.
- For the saffron aioli, mix mayonnaise, minced garlic, lemon juice, saffron water, and a pinch of salt until smooth. Chill until ready to serve.
- Serve arancini warm with saffron aioli on the side.
Notes
- Use day-old risotto for best texture.
- You can bake or air-fry the arancini for a lighter version.
- Add chopped herbs or mushrooms to the risotto for extra depth.
Nutrition
- Serving Size: 1 arancini with aioli
- Calories: 170
- Sugar: 1g
- Sodium: 220mg
- Fat: 11g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0.5g
- Protein: 4g
- Cholesterol: 35mg
Keywords: arancini, truffle risotto balls, saffron aioli dip, Italian appetizers, crispy parmesan balls