Grana Padano PDO arancini with Summer truffle

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Grana Padano PDO arancini with Summer truffle
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Details

. Difficulty: Medium . Serves: 30 rice balls - 6 people . Preparation time: 1 hour and 20 minutes . Variety: Rice
Who doesn’t love Arancini?! Crunchy, flavoursome, stuffed rice balls. They are traditionally from southern Italy, from the wonderful region of Sicily.
 
Well, we tried something different here that works beautifully and I am sure that you’ll agree with me once you’ve tried it.
 
Grana Padano cheese and truffles are perfect together, so once you’ve locked those two flavoursome ingredients into a crispy Arancino you know you got something very special.
 
Match them with a glass of Prosecco DOC for the most indulgent meal.

Ingredients

250g Arborio rice
20g diced onions cooked in olive oil
½  litre of vegetable stock
1 eggs
100g fior di latte mozzarella diced
120g grated Grana Padano
20g  unsalted butter
1 litre of vegetable oil
20ml Prosecco DOC
Flour to dust
2 eggs for the egg wash
50g breadcrumbs
150  of summer truffle
Salt and pepper to taste
 
For the Grana Padano sauce:
500ml double cream
350g  grated Grana Padano cheese

Preparation

In a large pan, start to toast the rice on a low heat, without adding oil or fat. This way, the heat reaches the core of each rice grain resulting in a more ‘al dente’ texture. Keep stirring the rice, so the grains do not catch on the bottom of the pan. When the rice is hot, pour the Prosecco DOC. Let the alcohol  evaporate and add the stock a ladle at a time. Add the cooked onion, set the cooking time to 15 minutes and keep cooking stirring the rice occasionally.
 
Once the time is up, taste the risotto, and remove it from the heat. Start the Mantecatura as usual. Add  butter, the Grana Padano and 1 egg. Stir well to increase the creaminess of the rice and season with salt and pepper to taste. Once the rice has cooled down, add the diced fior di latte mozzarella. Let the risotto cool down in a large baking tray.
With  the help of an ice cream scooper, start to scoop balls of rice of about 50g each. Keep in fridge for 30 minutes, to allow the arancine to harden. Dust with flour and pass them through the egg wash. Roll in breadcrumbs, ensuring the whole surface is covered. For a thicker crust, repeat the process.
 
To prepare the Grana Padano sauce heat the cream gently and once hot add the grated Grana Padano. Take it away from the heat and let the cheese melt gently while stirring with a spoon.
 
Deep fry the Arancini in vegetable oil at 170 degrees, until golden. Season with a bit of extra salt.
Serve them in bowls with a generous spoon of Grana Padano sauce on the bottom and a nice serve of extra grated Grana Padano and truffle on top.
Danilo Cortellini
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