Truffle Arancini Recipe

In a saucepan, bring the vegetable broth to a boil. Add the Arborio rice and cook until tender, about 20 minutes.

Remove from heat and stir in Parmesan cheese, truffle oil, mozzarella cheese, and parsley. Season with salt and pepper.

Let the mixture cool, then shape it into small balls.

Dip each ball into the beaten eggs, then roll in breadcrumbs until fully coated.

Heat vegetable oil in a deep frying pan. Fry the arancini balls until golden brown, turning occasionally.

Remove from oil and drain on a paper towel-lined plate.

Serve hot and enjoy!