Truffle arancini balls

Light, crisp risotto balls bursting with the flavours of black truffle, garlic and Parmesan, with a melting Fontina cheese centre: terrific little bites.

Arancini are in breadcrumbs deep-fried risotto balls. They originate from Sicili and are mostly filled with mozzarella cheese or ragu. Arancini are a great way of using up leftover risotto.

Mushroom and Truffle Arancini recipe

These moreish arancini balls are made extra-special with the flavours of truffle and punchy cheese. They're perfect for a starter or as canapés at a party

A lovely savoury treat for your next party. Follow the link for the recipe.

Mighty little morsels that will have punters betting each way as to who will cross the line first and at the best odds.

Arancini are in breadcrumbs deep-fried risotto balls. They originate from Sicili and are mostly filled with mozzarella cheese or ragu. Arancini are a great way of using up leftover risotto.

Here is a bold version of mushroom arancini with a touch of tomato. The truffles in Le Fin Renard with Truffles pair perfectly with the mushrooms. Based on a traditional Italian recipe, these stuffed rice balls are particularly tasty. Lactose-free—Gluten-free

Serves: 4Time: 1 hourINGREDIENTSReady to Cook Dried Crickets – 20g Risotto Rice – 200g Vegetable Stock – 600ml Chestnut Mushrooms – 9 Onion – 1 Garlic Cloves – 2 White Wine – 175ml Truffle Oil – 1 tbspParmesan – 50g Breadcrumbs – 100g Plain Flour – 100g Egg – 1 Paprika – ½ tsp Salt Pepper Oil for Frying METHODMAKE THE RISOTTO | 40 mins • Finely dice the onion, garlic, and crickets. • Slice the mushrooms. • Add olive oil to a pan on a low-medium heat. • Add the onion and garlic and sauté…

Arancini are fried, bite-sized balls of delight that make delicious (and easy!) additions to a party spread. Embrace the magic of truffle season by crafting your arancini out of our The Essential Ingredient Truffle Risotto. Stuffed with fresh mozzarella and seasoned with our Truffle Salt, they’ll have people talking ab