Truffle & Fontina Arancini

Pairs well with Nebbiolo (such as a Barolo or Barbaresco)

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Step 1: Make the Truffle Risotto

Step 2

1. Sauté: Heat olive oil and butter in a large skillet over medium heat. Cook the shallot and garlic until soft and translucent (about 3 minutes).

Step 3

2. Toast the Rice: Add the Arborio rice, stirring constantly for 2 minutes until the edges of the grains look translucent.

Step 4

3. Deglaze: Pour in the white wine, stirring until it is completely absorbed.

Step 5

4. Simmer: Add the warm stock one ladle at a time, stirring frequently. Wait until the liquid is almost fully absorbed before adding the next ladle. Continue until the rice is creamy but still slightly al dente (about 18–20 minutes).

Step 6

5. Finish: Remove from heat. Stir in the Parmigiano-Reggiano and the truffle butter or truffle oil. Season with salt and pepper.

Step 7

6. Chill: Spread the risotto onto a baking sheet and let it cool completely, then refrigerate for at least 2 hours (cold risotto handles much better).

Step 8

Step 2: Prepare the Pomodoro Reduction

Step 9

1. Infuse: In a small saucepan, heat olive oil over medium-low heat. Add the smashed garlic cloves and cook until fragrant but not browned (2 minutes).

Step 10

2. Simmer: Add the crushed San Marzano tomatoes and the basil sprig. Bring to a gentle simmer.

Step 11

3. Reduce: Lower the heat and let it simmer uncovered for 20–25 minutes, stirring occasionally, until the sauce thickens significantly and loses its watery edge.

Step 12

4. Finish: Discard the garlic and basil. Season with salt, pepper, and a pinch of sugar if needed. Keep warm.

Step 13

Step 3: Shape and Bread the Arancini

Step 14

1. Stuff: Take a generous tablespoon of cold risotto and flatten it in your palm. Place a cube of Fontina cheese in the center, then wrap the rice around it, rolling it into a tight, smooth ball (about the size of a golf ball). Repeat with the remaining rice.

Step 15

2. Dredge Setup: Set up three shallow bowls: one with flour, one with the beaten eggs, and one with the Panko breadcrumbs.

Step 16

3. Coat: Roll each rice ball in the flour (shake off excess), dip completely in the egg, and roll thoroughly in the Panko until evenly coated.

Step 17

Step 4: Fry to Golden Perfection

Step 18

1. Heat: Fill a deep pot with neutral oil (about 2–3 inches deep) and heat to 350°F (175°C).

Step 19

2. Fry: Working in batches, lower the arancini into the hot oil. Fry for 4–5 minutes, turning occasionally, until they are deep golden brown and the cheese inside is melted.

Step 20

3. Drain: Remove with a slotted spoon and drain on paper towels. Immediately dust with a tiny pinch of sea salt.

Step 21

Spoon a warm pool of the pomodoro reduction onto the bottom of your serving plate. Nestled the hot, crispy truffle arancini right on top. Garnish with a sprinkle of freshly grated Parmigiano-Reggiano and micro-basil or chopped fresh parsley.