Tartuffi di Riso

Golden rice balls with a crispy crust, hiding a molten mozzarella heart. The rice grain stays firm, bound by a salty parmesan finish.

• Prep time: 40 min
• Cook time: 35 min
• Difficulty: Medium
• Calories: 899
• Protein: 27 g
• Carbs: 125 g
• Fat: 31 g

Ingredients

• 400 g White rice ( Arborio or Carnaroli type )
• 50 g Salted butter
• 1 piece Onion ( finely minced )
• 100 ml Dry white wine
• 80 g Parmesan cheese ( grated )
• 1 pinch Saffron
• 1 piece Buffalo milk mozzarella ("di bufala") ( cut into small cubes )
• 2 piece Egg ( beaten )
• 50 g Wheat flour
• 150 g Breadcrumbs
• 500 ml Sunflower oil ( for frying )
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 1.2 L Vegetable broth ( hot )

Instructions

1. Start the rice

   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. Cooking and binding

   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. Seasoning and rest

   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. Shaping the truffles

   Form walnut-sized balls. Insert a small cube of mozzarella in the center. Seal tightly to prevent the cheese from leaking during cooking.

5. Standard breading

   Roll each ball in farine-de-ble, then in beaten oeuf, and finally in chapelure. The breading must be uniform without gaps.

6. Frying

   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.

Chef's tips

• 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.

Storage

Keep for 48h in the fridge. To regain crispness, reheat for 5 minutes in a hot oven (180°C), never in the microwave.