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.
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!
For Breading Note: 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. Caution: Sometimes when frying the Arancinis might burst slightly. Be wary of the errant hot oil splash.
Garam Masala Arancini with Truffle oil and Saffron
Note: 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.
Caution: Sometimes when frying the Arancinis might burst slightly. Be wary of the errant hot oil splash.