Il Cucinologo
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Arancini with Truffle and Mascarpone Risotto

26/11/2023

Certainly, arancini with truffle and mascarpone risotto are a delicious variant of the traditional Sicilian recipe that combines the creaminess of mascarpone and the prized taste of truffle. Here is the recipe to prepare about 8-10 arancini.

Ingredients

For the risotto:

  • 250 g of risotto rice (such as arborio or carnaroli)
  • 1/2 finely chopped white onion
  • 50 ml of dry white wine
  • 1 l of vegetable broth
  • 30 g of butter
  • 50 g of grated Parmesan
  • Salt and pepper, to taste
  • 1 tablespoon of extra-virgin olive oil
  • 1 black truffle or 20 g of prized truffle (white or black) and/or truffle paste
  • 80 g of mascarpone

For the arancini:

  • 1-2 beaten eggs
  • Breadcrumbs, to taste
  • Oil for frying (preferably olive or peanut)

Preparation

Risotto:

  1. In a saucepan, sauté the chopped onion in the oil until it becomes translucent.
  2. Add the rice and toast it for about 2 minutes before deglazing with the white wine.
  3. Once the wine has evaporated, begin adding the hot broth a little at a time, stirring frequently to prevent the rice from sticking.
  4. Near the end of cooking, add the butter, Parmesan, salt, pepper, and stir in the mascarpone until a creamy consistency is reached.
  5. Gently incorporate the grated truffle or truffle paste into the risotto. Adjust salt and pepper if necessary.
  6. Spread the risotto on a plate and let it cool completely.

Arancini:

  1. Once the risotto is cold, take portions and shape them into balls or cones with your hands.
  2. Coat each arancino first in the beaten egg and then in breadcrumbs until fully covered.
  3. Heat plenty of oil in a pan suitable for frying; when it reaches the ideal temperature, fry the arancini until golden.
  4. Once golden, remove them with a slotted spoon and drain on paper towels.

Serve the arancini hot, ideal as an appetizer or main course.

Trivia

Arancini have ancient origins and were already prepared in the 10th century in Sicily. The name “arancini” comes from their shape and color that resemble small oranges. This version with truffle and mascarpone is an example of how tradition can meet refined and contemporary ingredients.