Golden Saffron Arancini with Truffle Honey Drizzle Delight
Golden-crusted risotto balls turned into edible luxury with saffron, parmesan, and a decadent white truffle honey drizzle.
Ingredients
Scale
- 2 cupscooked saffron risotto (cooled)
- 1/2 cupgrated parmesan cheese
- 1egg, beaten
- 1/2 cupbreadcrumbs
- 1/4 cupmozzarella cheese, cubed
- 1 tbspwhite truffle honey
- Vegetable oil for frying
- Salt and pepper to taste
Instructions
- In a large bowl, mix the cooled saffron risotto with parmesan cheese and beaten egg until well combined.
- Take a small portion of the mixture, flatten it in your palm, place a cube of mozzarella in the center, and shape into a ball. Repeat with remaining mixture.
- Roll each ball in breadcrumbs until fully coated. Heat oil in a deep pan to 350°F (175°C) and fry arancini in batches until golden brown, about 3-4 minutes.
- Drain on paper towels and drizzle with white truffle honey before serving.
Notes
You can customize the seasonings to taste.