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Truffle Arancini by Chucs

Serves 4

Add a little luxury to your afternoon aperitivo with this Truffle Arancini by Chucs, the famous Mayfair café known for bringing the best of Italy to London.

An absolute aperitivo classic, arancini are made of risotto that’s been shaped into little balls then coated in breadcrumbs and fried. They take a little extra effort, but it’s worth it for that dreamy combination of creamy risotto and crispy coating. The truffles add something special (and a nod to regional Italian flavours!), making these arancini perfect bite-sized snack to serve alongside an Aperol Spritz! Cin cin!

What you'll need

2kg Carnaroli rice

100g Chopped shallot

200g Truffle paste

20g Truffle oil

Veg stock

300g Grated Parmesan

40g Salt

For the truffle mayo:

1L Vegetable oil

120g Egg yolk

40g Sherry vinegar

100g Truffle paste

50 ml Cold water

5g Salt

How to make it

Step 1

Finely dice your shallots, and cook gently in the olive oil until soft and translucent.

Step 2

Add your rice and fry for a couple of minutes, followed by the wine. Continue stirring until all of the wine is cooked out.

Step 3

Gradually add your stock until your rice is just overcooked.

Step 4

Remove from the heat and add the butter, parmesan, truffle paste and truffle oil.

Step 5

Season well and chill.

Step 6

Roll into 20g balls.

Step 7

Take three dishes – one for flour, one for beaten egg, one for breadcrumbs.

Step 8

Dust each ball in flour, shake off the excess, dip into the egg and finally the breadcrumbs.

Step 9

Deep fry until golden brown (approximately two minutes).

For the truffle mayo:

Step 1

Emulsify your egg yolks, vinegar, and truffle paste.

Step 2

Gradually add your oil slowly to achieve emulsified mixture.

Step 3

If the mixture gets too thick, loosen with the water.

Step 4

To serve, spread the mayo on your plate and arrange the arancini on top. If you want to feel extra fancy, shave some truffle slices over the top!

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