Arancini with truffles

1. Chop the onion and brown it in a little truffle olive oil. When the onion becomes translucent, add the rice and cook, stirring with a wooden spoon, until it becomes translucent.

2. Then pour the white wine over the rice and cook over medium heat, stirring, until it is completely absorbed by the rice.

3. Still over medium heat, add the vegetable broth ladle by ladle. Wait each time until it is absorbed by the rice before adding more, stirring regularly during cooking. Once all the broth is absorbed and off the heat, add the truffle pieces and the truffle parmesan cream. Leave as is without stirring for 2 minutes.

4. Mix , adjust the seasoning if necessary and let stand again for 1 minute.
Then pour the rice into a dish and cover with cling film and leave to cool (the rice must be completely cooled). Once the rice is completely cold, add the Burrata and mix.

5. Set a bowl filled with water on your work surface to make it easier to form the balls.

6. Prepare 3 bowls: 1 bowl of flour; 1 bowl with eggs beaten with a fork; 1 bowl of breadcrumbs. Moisten your hands.
Form a ball in your hands by more or less crushing the rice (medium-sized balls approximately 8-10 cm in diameter).

7. Pass each rice ball successively in the flour, the egg and then the breadcrumbs. Proceed in the same way with all the rice balls and place them on a plate as you go.

8. Refrigerate until ready to cook.

9. Finally, heat a deep frying pan to 180°C. Fry the Arancini, and drain them on absorbent paper as soon as they are golden. Serve hot.