Arancini with truffle tomato sauce

by: Alessandra Lauria

  • Preparation 60 min
  • Cooking 10 min
  • Portions 2 pers.

Ingredients needed

  • 2 cups Favuzzi Carnaroli rice
  • 2 1/4 cup water
  • 1 /3 cup unsalted butter
  • 1 cube of vegetable bouillon
  • 1 /2 saffron sachet 2 tbsp. Parmesan cheese
  • 1 /3 glass white wine
  • 1 to 2 cloves of garlic, pressed
  • 1 pinch of Favuzzi Fleur de sel
  • 3 tbsp. Favuzzi Moderate intensity extra-virgin olive oil
  • 1/3 cup Primo Sale Sicilian Pecorino cheese
  • 3 tbsp. Speck, diced
  • 1 cup Favuzzi Truffle tomato sauce, previously heated
  • 1/3 cup Favuzzi “00” Flour
  • 8 tbsp. water
  • 3 cups fresh bread crumbs
  • 3 1/2 cups vegetable oil

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Steps of preparation

  1. Toast the rice in a shallow pot until hot, then throw in a splash of white wine and let it evaporate.
  2. Add just enough hot water to cover the rice, the cube of vegetable bouillon and butter. Leave it until the rice has completely absorbed the water.
  3. Add the saffron and a ladle of hot water, and stir. Keep stirring and adding water until the rice is completely cooked. It should be “al dente” and not starchy, but the water needs to be properly absorbed. Check for seasoning and readiness.
  4. Remove the rice from the heat, add the grated parmesan and stir it in.
  5. Pour the rice into a roasting dish, cover it with a dish towel and leave to cool.
  6. In the meantime, start making the sauce using 1 to 2 cloves of garlic, a bit of olive oil and the truffle tomato sauce. Stir for a few minutes. Dice the speck and cheese.
  7. Add the sauce to the cooked and cooled rice, then the speck and cheese.
  8. Grab a palmful of rice and shape it into a ball (wetting your hands first helps prevent the rice balls from sticking too much). Make sure to press tightly with your hands. Then let it cool in the fridge for 30 min (or freezer for 5 to 7 min).
  9. To make the pastella (batter), whisk the water and flour together until well combined. The consistency should be thick and not too runny.
  10. Coat the arancini in the pastella, then roll them in breadcrumbs.
  11. Deep fry in oil heated at around 375˚f (190˚c) until nicely browned.
  12. Serve hot to best enjoy the crunchy texture.

See how Alessandra prepares this delicious recipe!

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