Cheesy Truffle Arancini Recipe (Italian Rice Balls)
A golden brown arancini ball filled with creamy, truffle-infused risotto and gooey cheese? That’s not just an appetizer—it’s a showstopper. These Truffle Arancini are everything: crisp on the outside, rich and melty inside, with the unmistakable flavours of black truffle in every bite. Whether you’re hosting a dinner party or planning a luxe passed hors d’oeuvre, this is the recipe that’ll have everyone asking for your secret.
And don’t worry—it’s totally doable at home. We’re building these crisp risotto balls from scratch using simple, quality Italian ingredients, and I’m walking you through every step. Deep frying might seem intimidating, but it’s not! If you love this recipe, give my Sicilian Arancini or Crab Arancini a try! And for something a bit simpler, my prosciutto-wrapped figs!
Recipe Highlights: Truffle Arancini
- A Savory Accent of Truffle: A little black truffle oil goes a long way—just enough to elevate the dish without overpowering.
- Cheese-Pull Center: A mix of mozzarella and fontina creates a dreamy melt factor.
- Crisp, Golden Exterior: Coated in seasoned panko bread crumbs, these fry up in just 3–5 minutes to the perfect crunch.
- Restaurant-Worthy, Home-Cooked: No need for fancy tools—just a few separate bowls, some vegetable oil, and a little time.
Ingredients Notes
- Use Hot Stock: When making risotto, always add hot stock—it helps the rice cook evenly and prevents it from seizing. I love vegetable stock, but chicken broth works too. You can even use my homemade chicken stock recipe!
- Medium Heat is Key: Keep the risotto cooking over medium heat—too high and it’ll scorch, too low and it’ll go gummy.
- Chill Before Frying: Once you’ve formed your balls, chilling them on a baking sheet helps them hold their shape when they hit the oil.
- Oil Choices: Stick with vegetable oil or sunflower oil—both have high smoke points and fry cleanly. No olive oil here.
Suggested Ingredient Substitutions and Additions
- Add Mushrooms: Stir a finely chopped blend of wild mushrooms like shiitake or an earthy blend of oyster into the risotto before chilling. Porcini mushrooms would be delicious, too!
- Make It Herb-Forward: Try an herb risotto base with chopped parsley, thyme, or chives for extra brightness.
- Add Garlic: Sauté a garlic clove with your shallot to deepen the flavor. Be careful not to go overboard here – we want the truffle flavor to be the star!
- Serve with Sauce: Pair these with warm tomato sauce or even a drizzle of garlicky aioli.
How to Make Truffle Arancini
- Make the Risotto: In a large pot over medium heat, melt the butter and sauté the shallot until softened. Add the Arborio rice and toast for 2 minutes, stirring frequently. Gradually add the warm broth, one ladleful at a time, stirring constantly until the liquid is absorbed before adding more. Once the rice is creamy and tender (about 20 minutes), stir in the truffle oil, Parmesan cheese, 1/2 teaspoon kosher salt, and 1/2 teaspoon black pepper.
2. Cool the Risotto: Transfer the risotto to a baking sheet to cool completely.
3. Stuff the Arancini: Once the risotto is cool, scoop about 2 tablespoons into your hand and flatten slightly. Place a cube of truffle-infused mozzarella and fontina in the center.
4. Form the Arancini: Enclose the cheese with the risotto and shape into a ball. Repeat with the remaining risotto and cheese.
5. Coat the Arancini: Set up a breading station: one bowl with flour, one with beaten eggs, and one with panko breadcrumbs mixed with 1/2 teaspoon kosher salt and 1/2 teaspoon black pepper. Roll each rice ball in flour, dip in egg, then coat with seasoned breadcrumbs.
Place coated arancini on a baking sheet and refrigerate for 15 minutes to set.
6. Fry the Arancini: In a frying pan, heat about 2 inches of vegetable oil to 350°F (175°C). Fry the arancini in batches, turning occasionally, until golden brown and crisp (about 3–4 minutes per batch).
7. Drain Excess Oil: Use a slotted spoon to transfer to a paper towel-lined plate.
8. Serve: Sprinkle with flaky sea salt and serve hot.
Did you try this recipe? I’d love to see it! Tag @alliehagerty on Instagram and leave a ⭐️⭐️⭐️⭐️⭐️ review below!
Truffle Arancini With Truffle Oil
Equipment
- Large pot
- Medium bowl
- Baking Sheet
- Mixing spoon
- Frying pan
- Slotted Spoon
- Paper towels
Ingredients
For the Risotto:
- 1 cup Arborio rice
- 3 cups chicken or vegetable broth warmed
- 1 small shallot finely diced
- 2 tablespoons unsalted butter
- 1-2 tablespoons truffle oil
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
For the Filling:
- 1/2 cup mozzarella cubed
- 1/4 cup fontina cheese cubed
For the Coating:
- 1 cup all-purpose flour
- 2 large eggs beaten
- 1 1/2 cups panko breadcrumbs
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- Flaky sea salt for finishing
- Vegetable oil for frying
Instructions
Make the Risotto:
- In a large pot over medium heat, melt the butter and sauté the shallot until softened. Add the Arborio rice and toast for 2 minutes, stirring frequently.
- Gradually add the warm broth, one ladleful at a time, stirring constantly until the liquid is absorbed before adding more.
- Once the rice is creamy and tender (about 20 minutes), stir in the truffle oil, Parmesan cheese, 1/2 teaspoon kosher salt, and 1/2 teaspoon black pepper.
- Transfer the risotto to a baking sheet to cool completely.
Stuff the Arancini:
- Once the risotto is cool, scoop about 2 tablespoons into your hand and flatten slightly.
- Place a cube of truffle-infused mozzarella and fontina in the center.
- Enclose the cheese with the risotto and shape into a ball. Repeat with the remaining risotto and cheese.
Coat the Arancini:
- Set up a breading station: one bowl with flour, one with beaten eggs, and one with panko breadcrumbs mixed with 1/2 teaspoon kosher salt and 1/2 teaspoon black pepper.
- Roll each rice ball in flour, dip in egg, then coat with seasoned breadcrumbs.
- Place coated arancini on a baking sheet and refrigerate for 15 minutes to set.
Fry the Arancini:
- In a frying pan, heat about 2 inches of vegetable oil to 350°Fahrenheit (175°Celsius).
- Fry the arancini in batches, turning occasionally, until golden brown and crisp (about 3–4 minutes per batch).
- Use a slotted spoon to transfer to a paper towel-lined plate.
- Sprinkle with flaky sea salt and serve hot.
Notes
Expert Tips for Success
- Cool the risotto fully before forming: Spread it on a baking sheet for quicker cooling and better structure. Warm risotto = sticky mess.
- Use just enough truffle oil: 1 tablespoon gives lovely flavor—2 if you want it punchier, but too much can overwhelm.
- Cheese size matters: Cut your mozzarella and fontina into small, even cubes (about ½-inch) so they melt perfectly without leaking out.
- Chill before frying: That 15-minute fridge rest firms them up so they don’t fall apart in the oil.
- Keep that oil hot: Use a thermometer—350°F is the sweet spot for crisp outsides and melted centers without greasiness.
- Work in batches: Don’t crowd the pan—frying too many at once drops the oil temp and gives you soggy arancini.
- Finish with flaky salt: It brings out the truffle and makes everything pop.
Serving Suggestions
- Wine pairing: Serve with a chilled glass of Franciacorta or vintage Champagne—the bubbles cut through the richness and highlight the truffle.
- Add to a cocktail party board with marinated olives, Parm wedges, and prosciutto.
- Serve with a simple arugula salad dressed with lemon and shaved Parmesan for contrast.
- Make it luxe: place arancini on a swipe of truffle aioli or garlicky whipped ricotta.
- Go mini for entertaining: form bite-sized arancini and serve with toothpicks as passed apps.
Storage Instructions
- To store: Place cooled arancini in an airtight container in the fridge for up to 3 days.
- To reheat: Warm in a 350°Fahrenheit (175°Celsius) oven for 10–15 minutes until hot and crisp again. Avoid the microwave—it’ll kill the texture.
- To freeze (before frying): Freeze coated, uncooked arancini on a baking sheet, then transfer to a zip-top bag. Fry directly from frozen, adding an extra minute or two.
- To freeze (after frying): Cool completely, freeze on a sheet tray, then transfer to a bag. Reheat from frozen in a 375°F (190°C) oven until hot.