Truffle Arancini | Tilda Professionals
Savor rich truffle-infused risotto balls (arancini) filled with mozzarella, pan-coated in egg and breadcrumbs, perfectly fried golden brown.
Ingredients
- Risotto
- 60g butter
- 1 onion, finely diced
- ½ garlic clove, crushed
- 200g Tilda Arborio Rice
- 600ml hot vegetable stock
- 1 tbsp truffle paste
- 2 tbsp truffle oil
- 60g parmesan, grated
- 60g Laverstoke mozzarella
- 2 egg whites
- 100g panko breadcrumbs
- Salt and pepper, for seasoning
- Black Garlic Mayonnaise
- 4 egg yolks
- 2 tsp white wine vinegar
- 1 tsp English mustard
- 400ml rapeseed oil
- 50g black garlic purée
- Lemon juice
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