Ingredients

• 1 cup (200g) arborio rice

• 2 ½ cups (625ml) chicken or vegetable stock

• 1 small onion, finely chopped

• 2 cloves garlic, minced

• ½ cup (40g) grated parmesan cheese

• 1 tablespoon butter

• 1 tablespoon olive oil

• 1 egg

• ¾ cup (75g) mozzarella, diced

• 1 cup (100g) breadcrumbs

• ½ cup (60g) plain flour

• 1 cup (250ml) vegetable oil (for frying)

• Salt & pepper to taste

• Sticky Balsamic Premium Truffle Pearls (to serve)

• Fresh parsley, finely chopped (to garnish)

Instructions

1. In a saucepan, heat olive oil and butter. Sauté onion and garlic until soft.

2. Add arborio rice and stir for 1–2 minutes. Gradually add stock, stirring constantly until rice is creamy and cooked (about 15–18 minutes). Season with salt and pepper.

3. Remove from heat, stir in parmesan. Spread risotto on a tray to cool completely.

4. Once cool, mix in egg. Take a tablespoon of risotto, flatten, add a mozzarella cube, and shape into a ball. Repeat with remaining mixture.

5. Roll each ball in flour, dip in beaten egg, then coat with breadcrumbs.

6. Heat oil in a deep pan. Fry arancini in batches until golden and crisp. Drain on paper towel.

7. Arrange on a platter, top each with Sticky Balsamic Premium Truffle Pearls, and garnish with parsley. Serve with your favourite dipping sauce.