Vida Recetas Editorial
Discover how to prepare a spectacular giant rice truffle, an original and delicious recipe that combines the creaminess of risotto with a crispy exterior. This truffle is perfect for surprising your guests on a special occasion or for adding a fun twist to a family dinner. Although the name may sound sophisticated, the ingredients are simple and the result is spectacular: a crispy ball filled with creamy risotto and a heart of melting Bolognese sauce.
The rice truffle is a creative variation of classic Italian croquettes or arancini, but with a presentation that mimics a giant truffle. It is ideal for those seeking a comforting, flavorful dish with a texture that appeals to both young and old. You can serve it as a main course accompanied by homemade tomato sauce and fresh basil leaves, or as an appetizer if you make smaller portions.
The process requires a bit of patience, but the result is worth it. The key is to freeze the Bolognese sauce so that the interior stays juicy and surprising when cut. This recipe is perfect for lovers of Italian cuisine and for those who enjoy experimenting with textures and flavors.
Prep
30 min
Cook
10 min
Servings
6
Calories
250 kcal
In an ice cube tray, pour the Bolognese sauce into the holes.
Place in the freezer and let it freeze for a minimum of 6 hours.
In a medium saucepan over low to medium heat, heat the butter and oil.
Add the diced onion and cook gently for 10 minutes, until completely soft.
Add the risotto rice and stir well to coat, then cook, stirring, for 2 minutes.
Add the wine and let it evaporate, then add a spoonful of the vegetable stock.
Stir and continue adding the broth.
Keep stirring for 25 minutes until all of the broth has been absorbed.
Then season the risotto and stir in the Parmesan cheese.
Cover a wide baking dish with grease-resistant paper and add the risotto, spreading it well to cool.
When cool, use a large spoon and place a large ball of the rice mixture in one hand and flatten with the other hand.
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.
In 3 separate bowls, place the flour, egg and breadcrumbs.
Roll the ball first in the flour, then the egg, followed by the breadcrumbs.
Preheat the oven to 320 F.
In a high-sided pan, heat the oil and add the arancini ball to the hot oil.
Beware of hot oil splashes.
Cook for 5 to 10 minutes until golden brown all over.
Line a baking sheet with grease-resistant paper, then place the ball on top.
Bake for another 10 to 15 minutes to warm up.
Heat the tomato sauce and place it on a serving plate.
Top with the arancini ball, then grate some Parmesan cheese and sprinkle with basil leaves.
This recipe has a medium difficulty level, which means it's accessible for cooks of all levels.
The preparation time is 30 minutes and the cooking time is 10 minutes.
This recipe is designed for 6 servings.
Yes, many ingredients can be substituted with similar alternatives. We recommend checking the recipe variations.
Store the preparation in the refrigerator for up to 3 days in an airtight container. Some preparations can be frozen for up to 3 months.
