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Truffle arancini balls on a plate.

Truffle Arancini With Truffle Oil

Allie Hagerty
These truffle arancini are crispy on the outside, creamy on the inside, and packed with cheesy truffle flavor. With step-by-step guidance, expert tips, and a rich risotto base, this elegant appetizer is easier than you think to make at home.
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Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Course Appetizer
Servings 12 arancini

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.

Nutrition Facts

Calories: 202kcalCarbohydrates: 27gProtein: 7gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 42mgSodium: 565mgPotassium: 71mgFiber: 1gSugar: 1gVitamin A: 175IUCalcium: 81mgIron: 2mg
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