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Truffle arancini

Australian Gourmet Traveller Italian entree recipe for truffle arancini

By Andy Harris
  • Serves 4
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Truffle arancini
Where to buy truffles
You can buy Australian truffles direct from the producers - ask for Al Blakers, of Manjimup Truffles, at the Five Acre Nursery, (08 9771 2258), or get in touch with fellow West Australians The Wine & Truffle Company (, or Duncan Garvey at Tasmania's Perigord truffles ( Otherwise Simon Johnson stores around the country have WA truffles in stock, as does Brisbane's Black Pearl Epicure, and other smaller premium retailers. If the idea of entering into a truffle co-op appeals but you can't find like-minded fellows, ask suppliers and delis; some - such as Sydney's Black Bull Butchery, in Potts Point - organise their own co-ops, and sell to their customers by the gram.


  • 400 gm arborio rice (2 cups)
  • 100 gm finely grated parmesan (2/3 cup)
  • 6 eggs, lightly beaten
  • For deep frying: vegetable oil
  • 75 gm plain flour, seasoned (½ cup)
  • 100 gm fine dried breadcrumbs (1 cup)
Truffled Dolcelatte filling
  • 100 gm Gorgonzola Dolcelatte, coarsley chopped (see note)
  • 15 gm fresh black truffle, finely chopped


  • 1
    Cook rice in a large saucepan of boiling, salted water for 15 minutes or until tender, drain well, place in a large bowl and cool. Add parmesan, two-thirds of the egg, season generously with sea salt and freshly ground black pepper and stir to combine. Spread rice mixture on tray and refrigerate until cold.
  • 2
    For truffle Dolcelatte filling, place ingredients in a bowl, stir to combine, cover and refrigerate until needed.
  • 3
    To make arancini, place 1 tbsp of rice mixture in palm of hand and flatten with a spoon. Place ½ tsp of truffle Dolcelatte filling in centre of rice and gently form rice mixture around filling to create a ball. Transfer arancini to a large plate. Repeat with remaining rice mixture and filling. Makes about 24 arancini.
  • 4
    Place flour, remaining egg and breadcrumbs each in separate bowls. Roll each arancini gently in flour, dip in egg, roll in breadcrumbs and place on a tray. Refrigerate until needed. Heat vegetable oil in a deep saucepan or deep-fryer to 180C. Deep-fry arancini in batches for 3-5 minutes or until crisp and golden brown. Drain on absorbent paper and serve immediately.


Note Gorgonzola Dolcelatte, meaning 'sweet milk', has a soft, creamy texture and is less pungent than aged Gorgonzola. It's available from David Jones Foodhalls and select delicatessens.
Drink Suggestion: Nebbiolo rosé. Drink suggestion by Max Allen

  • undefined: Andy Harris