Artichoke Arancini with Citrus Aioli and Shaved Summer Truffle

Golden, crispy arancini filled with tender artichokes, rich Parmesan Reggiano, and gooey mozzarella, finished with a bright citrus aioli and luxurious fresh shaved summer truffle. Decadent, cheesy, and irresistibly satisfying — a true celebration of the versatile Ocean Mist Farms artichoke.

Dietary Preferences

Vegetarian

Ingredients

Risotto Base:

  • 1 cup Arborio rice
  • 3 cups Vegetable or chicken stock (keep hot)
  • 2 Tablespoons Olive oil
  • 1 Shallot, small , finely diced
  • 2 Garlic cloves, minced
  • ½ cup Dry white wine
  • ½ cup Parmesan Reggiano, grated
  • 2 Tablespoons Butter, unsalted
  • Zest of 1 lemon
  • 2 sprigs Oregano, fresh
  • Salt and pepper to taste

Filling:

  • 1½ cup Ocean Mist Farms Artichokes, fresh cooked, finely diced
  • 4 oz. fresh Mozzarella, cut into small cubes
  • 1 bunch Green onions, shaved

Breading:

  • 1 cup All-purpose flour
  • 2 Eggs, large, beaten
  • 1½ cups Panko breadcrumbs
  • ½ cup Parmesan cheese, grated

For Frying:

  • Vegetable oil for deep frying

Citrus Aioli:

  • ½ cup Mayonnaise, good quality
  • 1 garlic clove, finely grated
  • Zest and juice of ½ lemon
  • 1 teaspoon Dijon mustard
  • Salt and pepper to taste

Garnish:

  • Summer truffle, fresh shaved (or truffle oil if unavailable)
  • *Fresh parsley (optional)
  • *Extra Parmesan Reggiano (optional)

Directions

Step 1: Prepare the Risotto

  1. Heat olive oil in a large sauté pan over medium heat. Add shallot and garlic, cooking until softened (2-3 minutes).
  2. Stir in Arborio rice and toast for 1-2 minutes until lightly translucent.
  3. Deglaze with white wine and cook until mostly absorbed.
  4. Add warm stock, one ladle at a time, stirring frequently, allowing each addition to absorb before adding more.
  5. When rice is creamy and al dente (about 18-20 minutes), remove from heat.
  6. Stir in Parmesan, butter, oregano, lemon zest, salt, and pepper.
  7. Spread risotto on a sheet tray to cool. Refrigerate for at least 1 hour.

Step 2: Form the Arancini

  1. Combine the chopped artichokes and mozzarella with the cooked risotto.
  2. Scoop about 1½ Tablespoons of chilled risotto and roll it in your palm.
  3. Shape the risotto into a ball.
  4. Repeat until all risotto is used.

Step 3: Bread the Arancini

  1. Roll each ball in flour, then dip in beaten egg, and coat in panko breadcrumbs.
  2. Place breaded balls on a tray and chill for 20 minutes to set.

Step 4: Fry the Arancini

  1. Heat oil in a deep pot to 350°F (175°C).
  2. Fry arancini in batches until golden brown, about 3-4 minutes per batch.
  3. Drain on paper towels and season lightly with salt.

Step 5: Prepare the Citrus Aioli

  1. In a small bowl, whisk together mayonnaise, garlic, lemon zest, lemon juice, Dijon mustard, salt, and pepper.
  2. Adjust seasoning to taste. Keep chilled until ready to serve.

Step 6: Serve and Garnish

  1. Arrange hot arancini on a serving plate.
  2. Serve with citrus aioli on the side.
  3. Finish with generous shavings of fresh summer truffle or a light drizzle of truffle oil.
  4. *Garnish with fresh parsley and additional Parmesan (optional).