Truffle Arancini are comforting balls of cheesy, truffley rice with a deliciously crispy coating.

For the Truffle Arancini, you’ll need:

• 400g Arborio rice
• 100g grated Parmesan
• 6 eggs, beaten
• Vegetable oil for deep frying
• 75g plain flour
• 100g Panko breadcrumbs
• 100g Gorgonzola (or your favourite cheese – we think a creamy blue works brilliantly)
• 15g Fresh Black Truffle or Minced Black Truffle (drained)

Cook the rice in salted boiling water for around 15 mins (follow packet instructions), drain well and set aside to cool. Add the Parmesan, 2/3 of the egg mixture and season with salt and pepper. Combine by stirring, then spread the mixture out on a tray and chill in the fridge.

Meanwhile, combine the Gorgonzola (or the cheese of your choice) and the truffle, cover and set aside.

Now the fun part – take a large tablespoon of the rice mixture, flatten with the back of a spoon, fill with half a tsp of the truffle cheese mixture and form the rice around it to make a filled rice ball. Repeat with the remaining rice and truffle mixture until it is all used up. This should make around 24 rice balls.

Place the flour, remaining egg and breadcrumbs in three separate shallow bowls. One at a time, roll the Arancini in the flour, then dip into the egg, and finally into the breadcrumbs. Refrigerate until needed.

Heat the veg oil to 180 C. Deep fry the truffle Arancini in small batches (3-4 at a time) for around 4-5 mins until golden and crispy. Drain on paper and serve while warm and melty inside.