Rice Truffles
Ingredients
- 400 gWhite rice (Arborio or Carnaroli type)
- 50 gSalted butter
- 1 pcOnion (finely minced)
- 100 mlDry white wine
- 80 gParmesan cheese (grated)
- 1 pinchSaffron
- 1 pcBuffalo milk mozzarella ("di bufala") (cut into small cubes)
- 2 pcEgg (beaten)
- 50 gWheat flour
- 150 gBreadcrumbs
- 500 mlSunflower oil (for frying)
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 1.2 LVegetable broth (hot)
Method
Golden rice balls with a crispy crust, hiding a molten mozzarella heart. The rice grain stays firm, bound by a salty parmesan finish.
- 1
In a pan, melt the beurre-sale. Sweat the chopped oignon without browning. Add the riz-blanc and pearl it until translucent on the edges.
- 2
Deglaze with vin-blanc-sec. Once evaporated, gradually add hot vegetable broth. Stir regularly: the starch must create a creamy bond. The rice should be al dente.
- 3
Off the heat, add safran, grated parmesan, and poivre-noir-moulu. Mix vigorously. Spread on a tray and let cool completely so the mass sets.
- 4
Form walnut-sized balls. Insert a small cube of mozzarella in the center. Seal tightly to prevent the cheese from leaking during cooking.
- 5
Roll each ball in farine-de-ble, then in beaten oeuf, and finally in chapelure. The breading must be uniform without gaps.
- 6
Deep fry the truffles in huile-de-tournesol at 180°C. When the crust is dark brown and crispy, drain on paper towels. Salt immediately with sel-marin-gris.
Frequently asked questions
How do you get this dish right?
- The secret is in the cooling: if the rice is still warm, the balls will collapse during cooking.
- Do not overcrowd the fryer, otherwise the oil temperature drops and the breading absorbs the grease.
How long does this dish keep?
Keep for 48h in the fridge. To regain crispness, reheat for 5 minutes in a hot oven (180°C), never in the microwave.
