Ingredients:

  • 1.5 cups (300g) Arborio or Carnaroli rice
  • 0.5 cup (120ml) Dry Champagne or Brut Sparkling Wine
  • 4 cups (950ml) Warm vegetable or chicken stock
  • 2 tbsp (28g) Unsalted butter
  • 1 small Shallot, finely minced
  • 2 cloves Garlic, grated
  • 0.5 cup (50g) Freshly grated Parmigiano-Reggiano
  • 1 tbsp Truffle oil
  • 0.5 tsp (3g) Sea salt
  • 1 cup (120g) All-purpose flour
  • 2 large Eggs, beaten with 1 tbsp water
  • 2 cups (120g) Panko breadcrumbs
  • 1 tsp (2g) Dried thyme
  • 2 cups Neutral oil for frying
  • 0.5 cup (120ml) High-quality mayonnaise
  • 1 tbsp Fresh lemon juice
  • 1 tsp Lemon zest
  • 1 tbsp Fresh chives, finely chopped

Instructions:

  1. Sauté the shallots in butter until translucent. Add the Arborio rice and toast until the edges are translucent and the aroma is nutty.
  2. Deglaze the pan with Champagne, stirring constantly until fully absorbed. Gradually add warm stock one ladle at a time, allowing each addition to be absorbed before adding more.
  3. Once the rice is al dente, stir in the Parmigiano-Reggiano and truffle oil. Season with sea salt to taste.
  4. Spread the risotto onto a flat baking sheet in a thin layer and chill in the refrigerator for at least 2 hours to firm the starches.
  5. Scoop 1-tablespoon portions of chilled risotto and roll into tight spheres. Dredge each ball in flour, dip in egg wash, and coat thoroughly in panko breadcrumbs mixed with dried thyme.
  6. Heat neutral oil to 350°F (175°C). Fry the arancini in batches until golden brown and crispy, about 3-4 minutes. Drain on a wire rack.
  7. Whisk together mayonnaise, lemon juice, zest, and chives to create the aioli. Serve alongside the warm arancini.