Asiago Stuffed Arancini with a Truffle Cream Sauce
We made these Asiago Stuffed Arancini with a Truffle Cream Sauce after I did a write up on Borgo Trattoria the other day saying that we had their delicious Arancini. Well I went about to make my own and they are absolutely out of this world. I wanted some big flavors but in a subtle way. Instead of mozzarella I used asiago, which I love. Instead of just a cream sauce I wanted a truffle oil cream sauce but I didn’t want either of these flavors to overwhelm.
I feel that I succeeded with an outstanding recipe and my family agreed. We gobbled down these delicate balls with enthusiasm. They make an awesome appetizer that would blow anyone away. The balls can be made ahead of time and then refrigerated and fried just before serving.This recipe is not for the faint of heart. They are a treat!! They also take some time to pull off but in the end they are so worthy of your efforts!
Try them for a special occasion you won’t be disappointed.
- 1 Tbsp. olive oil
- ½ onion, finely diced
- 2 small garlic clove, minced
- 1 cup uncooked Arborio Rice
- ½ cup dry white wine
- 3 cups hot chicken stock
- Salt and pepper to taste
- ½ cup Parmesan, finely grated
- 22 small ½" cubes of Asiago cheese
- 2 eggs
- 1 Tbsp. milk
- ½ cup flour
- 1½ cups fine bread crumbs
- Canola oil for frying
- 1 cup chicken stock
- ½ onion, quartered
- 2 garlic cloves, smashed but still whole
- ½ cup white wine
- ½ cup whipping cream
- 1 tsp. cornstarch
- 1 tsp. truffle oil
- Salt and white pepper to taste
- Parsley for garnish
- Aranchini-Heat the 1 Tbsp. olive oil in a large fry pan and saute the onion and the garlic until translucent. Add the rice and cook and stir for 2 min. Add the wine and cook until evaporated. Add the chicken stock about ⅓ cup at a time and stir constantly until each is evaporated. Adding more or less liquid making sure the rice is done to your liking, but not mushy. Salt and pepper to taste. Remove from heat and add the parmesan. Remove to a bowl and let cool.
- Meanwhile place the quartered onion and smashed garlic into a small sauce pan with the cup of chicken stock. Bring to a boil and reduce by half. Add the wine and reduce again by half. Remove the onion and garlic and discard. Reduce the broth now to ⅓ cup. Add the whipping cream with 1 tsp. cornstarch and bring to a simmer until thickened. Adjust seasoning with salt and white pepper. Set side covered.
- To assemble the aranchini, have three containers, one with the two eggs beaten with the Tbsp. of milk, the second with the flour and lastly the third with the bread crumbs. Take a heaping Tbsp. of the cooled risotto in your hand and place the cube of asiago in the middle and wrap the risotto around the cheese forming a ball. If it is difficult squeeze slightly, it will also come together in the flour, egg and breadcrumbs. Carefully roll the ball in the flour, then the egg and lastly the bread crumbs. Repeat until you have 22 balls made. At this point you can put them into the refrigerator for a few hours.
- When ready to serve heat canola oil in a wok about ⅓ full. Test with a small piece of bread. When the bread is floating and bubbling add the aranchini about 6 at a time. Do not over crowd. Remove when light golden brown. Keep warm while deep frying the remaining balls.
- Reheat cream sauce and serve with aranchini. Garnish with parsley.