Recipe of Giant rice truffle

Join me and let's see how to make Giant rice truffle

Instructions:

Step 1
• In an ice cube tray, pour the Bolognese sauce into the holes.
Step 2
• Place in the freezer and let it freeze for a minimum of 6 hours.
Step 3
• In a medium saucepan over low to medium heat, heat the butter and oil.
Step 4
• Add the diced onion and cook gently for 10 minutes, until completely soft.
Step 5
• Add the risotto rice and stir well to coat, then cook, stirring, for 2 minutes.
Step 6
• Add the wine and let it evaporate, then add a spoonful of the vegetable stock.
Step 7
• Stir and continue adding the broth.
Step 8
• Keep stirring for 25 minutes until all of the broth has been absorbed.
Step 9
• Then season the risotto and stir in the Parmesan cheese.
Step 10
• Cover a wide baking dish with grease-resistant paper and add the risotto, spreading it well to cool.
Step 11
• When cool, use a large spoon and place a large ball of the rice mixture in one hand and flatten with the other hand.
Step 12
• Place 1 mixture of Bolognese ice cubes in the middle, then with some mozzarella, form a large ball with more rice. Make sure the rice is thick enough so that no filling escapes.
Step 13
• In 3 separate bowls, place the flour, egg and breadcrumbs.
Step 14
• Roll the ball first in the flour, then the egg, followed by the breadcrumbs.
Step 15
• Preheat the oven to 320 F.
Step 16
• In a high-sided pan, heat the oil and add the arancini ball to the hot oil.
Step 17
• Beware of hot oil splashes.
Step 18
• Cook for 5 to 10 minutes until golden brown all over.
Step 19
• Line a baking sheet with grease-resistant paper, then place the ball on top.
Step 20
• Bake for another 10 to 15 minutes to warm up.
Step 21
• Heat the tomato sauce and place it on a serving plate.
Step 22
• Top with the arancini ball, then grate some Parmesan cheese and sprinkle with basil leaves.