Garam Masala Arancini with truffle oil is my latest in my crazy experimental laboratory aka my kitchen. Every year I host a Diwali party at my house for my friends and family. There is an expectation that I would be making something exciting and new and of course delicious. The aroma of the truffle oil infused with saffron tickles your nostrils as you take a crunchy bite that delights the tongue
Diwali is a time for old traditions intermixed with new adventures at my house. Trying to celebrate it exactly like I would in India is difficult and does not make sense to me. I want to also celebrate my journey and the place that I currently reside in and at the same time remember y roots. So, Garam Masala Arancini with truffle oil was born.
Arancini is a traditional Italian street food from Sicily. They are basically fried risotto balls. It shares a close relationship with “koftas” that we make in India. Arancinis are stuffed with risotto rice while “koftas” are stuffed with vegetables. Both are coated with bread crumbs and then deep fried.
The first time I had Arancini was at Aji Restaurant in Boulder, CO where I worked as a line chef (with no experience in a professional kitchen). I also learned to make rolled up sushi in seaweed wrapper there (cut my hand so many times trying to cut the sushi in perfect even circles. The chef got so exasperated with my clumsiness that he banished me to prep work for the afternoon).
The Arancini though was a delight to make and I was able to relate to it as it is primarily rice – Arborio rice to be specific. We made 50 of these lovely spheres for a private event along with the sushi.
Garam Masala Arancini
The Garam Masala Arancini with truffle oil is my take on the traditional Italian fare. I served these as an appetizer on a bed of channa masala, an all-time favorite Indian dish made with garbanzo beans. Or serve with my Lemon Leek Sauce
The truffle oil and saffron adds the richness so necessary for a special occasion. It is extremely easy to make and will make you look like a star in your kitchen. Try it and you’ll see why people at my party loved it!
My Party was on Saturday.
Tuesday Night – Watching TV (Crown on PBS) I made the arancini till the 8th step in the recipe (before the frying stage) and put them in the freezer in an airtight container layered with parchment paper.
Friday Night – Took the frozen arancini and thawed it overnight in the refrigerator
Saturday evening – Party night – Fried them up before serving.
Arancini with Truffle oil infused with Saffron and Garam Masala tickles your nostrils as you take a crunchy bite that delights the tongue.
- 15 grams Butter approx 1 Tablespoon
- 600 ml Vegetable Stock approx 3 Cups
- 6 grams Salt apprrox 1 teaspoon
- 197 grams Arborio Rice apprrox 1 Cup
- 2 pinches Saffron approx 20 Saffron threads
- 30 grams Truffle Oil approx 2 Tablespoons
- 6 grams Garam Masala approx 1 teaspoon
- 25 grams Pistachio chopped. approx 3 Tablespoons
- 30 grams fresh Cilantro approx 2 Tablespoons
- 1 Egg large (Use cream 1 Cup/240ml instead of Egg and Milk)
- 250 ml Milk
- 128 grams Flour approx 1 Cup
- 250 grams Bread Crumbs Plain approx 2 Cups
- 500 ml Vegetable Oil
Melt butter and bring the broth and 1 teaspoon salt to a boil in a medium saucepan over medium-high heat. Stir in the Rice and Saffron reduce the heat to low and simmer until tender, about 20 minutes (you can cook it in a pressure cooker too like I did).
Stir in Truffle oil, Garam Masala, Pistachios and Cilantro.
Spread on a parchment-lined baking sheet and let cool completely approximately an hour or hour and a half.
Set up your breading station like the following….. Place them one after the other, left to right, starting with 1/4 sheet pan/plate spread with 1 Cup All-Purpose Flour, then 1 Bowl with Cream or Egg mixture and finally the1/4 sheet pan/plate spread with Bread Crumbs like in an assembly line.
Using a large melon baller or tablespoon, and working in batches, drop small balls of the cooked rice first in the flour and toss to coat.
Dip in Cream/beaten Egg,
Roll in breadcrumbs. You will be able to shape it into rounds at this stage.
Make 16 or so arancini. Loosely cover and refrigerate, at least 1 hour (Keeps for 4 days in the refrigerator). You can also freeze it and use at a later time.
Heat Vegetable oil to 350 degrees F in a large shallow pan. Working in batches, fry the arancini, turning, until golden brown on all sides, about 5 minutes. Remove with a slotted spoon and drain on paper towels.
- Instead of Cream or beaten Egg, use milk but double bread it, meaning after rolling it in bread crumbs the first time, dip it in milk again and roll again in breadcrumbs. This will give you a tighter and firmer coating that will not split when frying.
- Sometimes when frying the Arancinis might burst slightly. Be wary of the errant hot oil splash.
- The recipe is given in grams, milligrams. Use a kitchen scale for accurate results.
- If you are not using Use liquid measure for liquids like milk, cream, oil etc and Cup measure for measuring dry ingredients