Saffron and Parmesan Arancini Bites with Black Truffle Aioli

Instructions

1. 1

   In a small bowl, steep saffron threads in 1/4 cup of warm vegetable broth for 10 minutes.

   ~10 min
2. 2

   In a large saucepan, melt 2 tablespoons of butter over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add minced garlic and cook for another minute until fragrant.

   ~6 min
3. 3

   Add Arborio rice to the saucepan and toast for 1-2 minutes, stirring constantly, until the edges of the grains appear slightly translucent.

   ~2 min
4. 4

   Pour in the white wine and stir until it has evaporated.

   ~2 min
5. 5

   Add the remaining vegetable broth, 1/2 cup at a time, stirring until each addition is absorbed before adding the next. This process will take about 20-25 minutes.

   ~25 min
6. 6

   Stir in the saffron-infused broth and the remaining 2 tablespoons of butter. Continue stirring until the rice is creamy and al dente.

   ~5 min
7. 7

   Remove from heat and stir in the grated Parmesan cheese. Season with salt and pepper to taste.

8. 8

   Spread the risotto evenly on a baking tray lined with parchment paper and let it cool completely. This can take about 1 hour at room temperature or 30 minutes in the refrigerator.

   ~60 min
9. 9

   Once cooled, roll the risotto into 1-inch balls. You should get about 24 balls.

   ~10 min
10. 10

    Set up a breading station: one shallow dish with flour, one bowl with beaten eggs, and one shallow dish with panko breadcrumbs.

    ~5 min
11. 11

    Roll each risotto ball first in flour, then dip in the beaten eggs, and finally coat generously with panko breadcrumbs.

    ~15 min
12. 12

    Heat vegetable oil in a deep fryer or a large, heavy-bottomed pot to 350°F (175°C).

    ~10 min
13. 13

    Fry the arancini in batches, about 3-4 at a time, until golden brown and crispy, about 3-4 minutes. Do not overcrowd the fryer.

    ~4 min
14. 14

    Remove fried arancini with a slotted spoon and drain on paper towels.

15. 15

    While the arancini are frying, prepare the aioli. In a small bowl, whisk together mayonnaise, black truffle oil, and lemon juice. Season with salt and pepper to taste. For a smoother consistency, pulse in a food processor.

    ~5 min
16. 16

    Serve the arancini immediately with the black truffle aioli for dipping.