Chardonnay Asselheim - Im Tiefen Tal Réserve

Ingredients

• 200 gRisotto rice
• 1 pieceShallot
• 500 mlVegetable broth
• 30 gButter
• 50 gParmesan
• 2 tbspTruffle paste
• 100 gPanko breadcrumbs
• 50 gFlour
• 2 piecesEggs
• 500 mlFrying oil
• 1 pieceEgg yolk
• 0,5 tspMustard
• 0,1 gSaffron threads
• 150 mlVegetable oil
• 1 tspLemon juice

Preparation

1. 1Sauté the finely diced shallots in a little butter until translucent, toast the rice briefly, and cook al dente with hot broth while stirring constantly.
2. 2Season the cooked rice with Parmesan and truffle paste, and spread flat on a baking sheet to cool quickly.
3. 3For the mayonnaise, whisk together the egg yolk with mustard, lemon juice, and the saffron threads dissolved in a teaspoon of warm water.
4. 4Whisk in the vegetable oil, first drop by drop, then in a thin stream until a thick, creamy emulsion forms.
5. 5Once the rice mixture is completely cooled, form bite-sized balls and coat them sequentially in flour, beaten egg, and Panko breadcrumbs.
6. 6Deep-fry the Arancini in oil heated to 170 degrees for approximately 3 to 4 minutes until golden brown, drain on paper towels, and serve warm with the mayonnaise.