Truffle Rice Balls Recipes

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.

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.

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.

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.