14 July 2023 |
Food and Wine |
Recipe: Smoked Fontina & Truffle Arancini
If you’re entertaining, this is a show-stopping finger-food or entree. While there are a few steps, all the preparation can be done well in advance, with just a few minutes of cooking required before serving.
Pair this with our Petiyante sparkling Chardonnay/Pinot Noir for a cocktail party. If you are serving a few arancini as a dinner party entree, our Semillon Sauvignon Blanc would complement the richness of the dish perfectly.
Thanks to our good friend Kate Sumner of Kangaroo Island Source for this recipe.
Makes approx 24 arancini
This recipe is a great way to use leftover risotto if you have it on hand, if not, use the recipe below to make a simple risotto from scratch.
1.25 litres (5 cups) hot chicken or vegetable stock
1 tbsp extra-virgin olive oil
20 gm butter
1 onion, finely chopped
1 garlic clove, finely chopped
250 gm Arborio rice
150 ml dry white wine
100 gm finely grated parmesan (2/3 cup)
Truffle & Smoked Fontina Filling
100 gm Smoked Fontina Cheese cut into 1cm cubes
15 gm fresh black truffle, finely grated
3 eggs, lightly beaten
75 gm plain flour, seasoned (½ cup)
100 gm fine dried breadcrumbs (1 cup)
Vegetable oil for deep frying
Aioli (homemade or store bought)
Shaved fresh truffle
- Heat oil and butter in a saucepan over medium heat
- Gently fry onion and garlic until translucent
- Add rice, stir to coat in oil & allow to toast lightly
- Pour in the wine and stir until evaporated (1-2 minutes).
- Add hot stock a little at a time, adding more as it’s absorbed. Continue stirring until rice is cooked & risotto is creamy.
- Stir through grated parmesan, season to taste with salt & pepper & finely grate over 10gm of fresh truffle.
- Pour risotto onto a tray, cool & refrigerate until chilled (20-30 minutes).
- With damp hands, place 1 tbsp of risotto mixture in your palm and flatten.
- Place a cube of smoked Fontina cheese in the centre of the rice and gently form the rice mixture around the filling to create a ball.
- Transfer arancini to a large plate. Repeat with the remaining rice mixture and filling.
- Place flour, egg & breadcrumbs each in separate bowls.
- Roll each arancini gently in flour, dip in egg, roll in breadcrumbs and place on a tray. Refrigerate until needed.
- Heat vegetable oil in a deep saucepan or deep fryer to 180C.
- Deep-fry arancini in batches for 3-5 minutes or until crisp and golden brown. Drain on absorbent paper and serve at once.
Pipe half a teaspoon of aioli on each arancino & top with a fine shaving of fresh truffle