Ingredients for 4 persons :
- 300 g of rice
- 1 l of vegetable stock
- 1 onion
- 80 g summer truffle chips
- 150 g of burrata cheese
- Olive oil with truffle
- 100ml white wine
- 45g of Bianchetto Parmesan and truffle cream
For the breadcrumbs:
- 3 eggs
- 140 g flour (approx.)
- 180 g of breadcrumbs
- Chop the onion and sauté in a little truffle olive oil. When the onion becomes translucent, add the rice and cook, stirring with a wooden spoon until it becomes translucent.
- Pour the white wine over the rice and cook over medium heat while stirring until it is completely absorbed by the rice.
- Still over medium heat, add the vegetable stock ladle by ladle, waiting each time for it to be absorbed by the rice before adding more, stirring regularly during cooking. Once all the broth has been absorbed and off the heat, add the truffle chips and the parmesan truffle cream. Leave as is without stirring for 2 minutes.
- Stir, adjust seasoning if necessary and let stand again for 1 minute.
Pour the risotto into a dish, cover with cling film and leave in a cool place (the risotto must be completely chilled). Once the risotto is cold, add the Burrata and mix.
- Prepare a bowl filled with water on your work surface to facilitate the formation of the balls.
- Prepare 3 bowls: 1 bowl of flour; 1 bowl of eggs beaten with a fork; 1 bowl of breadcrumbs. Moisten your hands. Form a ball in your hands by crushing the rice more or less (medium size balls, about 8-10 com in diameter).
- Dip each ball of rice successively in the flour, egg and breadcrumbs. Do the same with all the rice balls and place them on a plate as you go.
- Place in a cool place until ready to cook.
- Finally, heat a frying bath to 180°C in a deep pan. Fry the Arancini, and drain them on paper towels as soon as they are golden. Serve hot.