Golden Saffron Arancini with Truffle-Honey Glaze Recipe
Crispy saffron-infused risotto balls stuffed with parmesan, fried to perfection, and drizzled with a luxurious truffle-honey glaze.
Ingredients
Scale
- 1 cupArborio rice
- 2 cupschicken or vegetable broth
- 1pinch saffron threads
- 1/2 cupgrated parmesan cheese
- 1egg
- 1/2 cupbreadcrumbs
- 1 tbsptruffle oil
- 2 tbsphoney
- Vegetable oil for frying
- Salt and pepper to taste
Instructions
- Cook Arborio rice with saffron and broth until creamy. Let cool.
- Mix cooled risotto with parmesan, egg, and breadcrumbs. Form into balls.
- Heat vegetable oil to 350°F (175°C). Fry arancini until golden brown.
- Whisk truffle oil and honey for the glaze. Drizzle over arancini before serving.
Notes
You can customize the seasonings to taste.