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Truffle Arancini with Summer Tomato
Create a classic Italian appetizer with a touch of fun using our Sabatino Truffle Risotto. Transform the rich, luxurious flavors into golden arancini bites—crispy on the outside, creamy on the inside. Serve over fresh summer tomatoes, finish with a drizzle of extra-virgin olive oil, and top with generous shavings of fresh truffle and Parmesan.
Ingredients
3 large eggs, beaten
1 cup herbed breadcrumbs
1 ripe tomato
Fresh Black Summer Truffle
Freshly grated Parmesan cheese
Extra-virgin olive oil, for drizzling
Fresh basil leaves
Method
- Cook the Sabatino Truffle Risotto according to the package instructions. Once done, transfer to the refrigerator to cool completely.
- Set up your dredging station: whisk the eggs in one bowl and place the breadcrumbs in another.
- Using your hands, shape the cooled risotto into small balls.
- Dip each ball into the egg wash, then roll in breadcrumbs to coat.
- Fry the arancini in hot vegetable oil until golden brown on the outside.
- Transfer to a rack to cool slightly and allow excess oil to drain.
- To plate, layer sliced tomato on the bottom, top with the arancini, then finish with fresh truffle shavings, Parmesan, basil leaves, and a drizzle of olive oil.
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