Ingredients
Arancini base
Cooked arborio risotto, chilled300 g
Truffle oil10 ml
Parmesan, finely grated40 g
Fresh mozzarella, cubed 1 cm60 g
Salt and white pepperto taste
Crumb coating
Plain flour60 g
Eggs, beaten2
Panko breadcrumbs100 g
Spiced aioli
Whole-egg mayonnaise80 ml
Garlic, minced1 clove
Smoked paprika1 tsp
Lemon juice5 ml
Cayenne pepper1 pinch
Frying
Neutral oil for deep frying1 L
Method
- 11. Combine chilled risotto with truffle oil and parmesan; season and mix until incorporated.
- 22. Portion into 80 g balls; press a cube of mozzarella into the centre of each and seal risotto around it.
- 33. Set up crumbing station: flour → beaten egg → panko; crumb each ball twice for a sturdy shell.
- 44. Refrigerate crumbed balls for minimum 15 min to firm before frying.
- 55. Heat oil to 180 °C; fry arancini in batches of 3–4 for 4–5 min until deep golden brown, turning gently.
- 66. Drain on a wire rack; confirm mozzarella is fully melted inside (centre temp ≥ 75 °C).
- 77. Plate 3 pieces on a serving board with a ramekin of spiced aioli; garnish with micro herbs or parmesan shavings.
Quality Check
- Shell is uniformly golden and crisp with no cracks.
- Mozzarella centre is fully molten — pull-test on one unit per batch.
- Truffle aroma is present but not overpowering.
- Aioli is smooth, well-seasoned and free from raw garlic sharpness.
Entrée Standards
Served as soon as plated — do not hold
Allergens confirmed before firing
All proteins at safe temperature before service
Equipment
Deep fryer or heavy pot, wire rack, crumbing trays, mixing bowl, spider/slotted spoon, refrigerator, ramekin
Allergens & Dietary
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