Arancini with Truffle oil infused with Saffron and Garam Masala tickles your nostrils as you take a crunchy bite that delights the tongue.
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.