Truffle Arancini Balls

Instructions:

1. Prepare the Risotto: Cook the truffle risotto according to the directions on the jar. Allow to cool and then refrigerate.
2. Mix Ingredients: Once chilled, combine the risotto with cheddar and mozzarella cheeses, parsley, and season with Truffle Hill Truffle Sea Salt and pepper to taste.
3. Set Up Dredging Station: Arrange three bowls – one for flour, one for beaten eggs, and one for panko crumbs.
4. Form Arancini Balls: Roll the risotto mixture into balls about the size of a small plum.
5. Coat the Balls: First, coat each ball in flour, dip it in the beaten eggs, and roll it in panko crumbs to coat thoroughly.
6. Fry the Arancini: Heat the cooking oil in a pan. Shallow fry the arancini balls, turning them until they are golden brown and crispy.
7. Serve: Allow the arancini balls to cool slightly before serving. For a perfect pairing, enjoy with a glass of Truffle Hill Chardonnay.