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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