Amore Arancini

Product Wellness Keys
  • Fat Free
  • Fruits - Vegetables
  • Heart Healthy
  • Gluten Free
  • High Calcium
  • High Fiber
  • Lactose Free
  • Low Calorie
  • Low Fat
  • Low Sodium
  • Sugar Free
  • Vegan
  • Lean
  • Whole Grain
  • Diabetes
  • High Calorie
Read more about Wellness Keys
Nutritional Info
Each serving (2 arancini (about 5 oz), 2 Tbsp aioli, 2 Tbsp arrabiata) contains 450 calories, 16 g carbohydrate, (0 g fiber), 11 g protein, 38 g fat, (10 g saturated fat), 80 mg cholesterol, and 1070 mg sodium.
  • Calories per Serving: 450
  • Makes: 19 arancini
  • Active Time: 1 hour, 35 minutes
  • Total Time to Make: 2 hours, 5 minutes
Amore Arancini



  1. Make risotto: Heat broth in saucepan on MED-LOW to simmer; reduce to LOW. Let simmer as you proceed with recipe.
  2. Heat olive oil in braising pan on MED. Add onion; cook 5 min. Add rice to braising pan; stir to coat all grains well with oil. Cook 2 min. Add 1 cup warm broth to rice. Cook, stirring constantly, about 5 min, until almost all liquid is absorbed. 
  3. Add remaining broth, one ladleful at a time, stirring constantly, about 25 min. Add next ladleful only after almost all liquid is absorbed.
  4. Add butter, pecorino romano, smoked mozzarella, 1/2 cup parmigiano reggiano, black truffle spread, and black truffle oil to rice; turn off heat. Stir to combine; season with 1 tsp salt and pepper.
  5.  Line baking sheet with plastic wrap. Spread risotto onto baking sheet; cover with plastic wrap. Chill 30-45 min.
  6. Make parmesan aioli: Add mayonnaise, mustard, lemon juice, water, and remaining parmigiano reggiano to bowl; season with remaining salt and pepper. Stir to combine; set aside.
  7. Make arancini: Scoop risotto in 1/3 cup portions; shape into balls. Coat lightly with flour; dip in eggs to coat. Transfer to shallow bowl of seasoned bread crumbs; roll to coat.
  8. Fill large saucepan halfway with oil; heat to 365 degrees (check temp with deep fry thermometer). Add arancini carefully to oil in batches of 5. Fry about 4 min until crispy and golden brown. Drain briefly on paper towel. Repeat process with remaining arancini.
  9. Serve over warmed sauce. Serve with parmesan aioli for dipping.


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