Truffle Rice Balls Recipes

RISOTTO WITH TRUFFLE AND PARMESAN

Steps:

• Heat chicken broth in a stockpot over medium-low heat until warmed.
• Heat 1 tablespoon butter and olive oil in a large, heavy-bottomed pan; cook and stir onion in the melted butter-oil mixture until translucent, about 2 minutes. Add rice to onion mixture and stir to coat; cook and stir rice mixture until fragrant, about 1 minute.
• Pour wine into rice mixture; cook and stir until liquid is absorbed, about 5 minutes. Add 1 ladle of hot chicken broth to rice mixture, stirring constantly, until broth is absorbed. Continue adding 1 ladle of broth at a time until rice is tender but firm to the bite, 20 to 30 minutes.
• Mix 2 tablespoons butter, truffle oil, Parmesan cheese, and milk into risotto until fully incorporated; season with salt, pepper, and parsley.

STICKY RICE SESAME SEED-CHOCOLATE BALLS IN A LEMONGRASS SOUP AND ALMOND-SESAME SEED TRUFFLES

Steps:

• Scald the cream and pour over the chocolate. Stir occasionally until incorporated. If chocolate is not completely melted, heat gently over a hot water bath and stir until incorporated. Let cool at room temperature overnight. Transfer to a mixer attached with a paddle. At medium speed whip the chocolate and sesame paste until softened well. Using a little ice cream scoop, make small balls and refrigerate for 30 minutes. When chilled roll in toasted sesame seeds. (These are the truffles) Take half of the balls and wrap in the rice dough. In a pot of boiling water, poach balls for 3 minutes. Serve in bowl of broth.
• For the rice dough: In a bowl, combine the starches and slowly pour in the water, mixing constantly with a wooden pin. Add the oil and mix until well incorporated. (You can use a mixer with a dough hook.) Roll into a log (3/4-inch diameter) and cut into 1/2-inch pieces. Roll out into small circles, 1/8-inch thick.
• For the soup: In a saucepan, heat water, sugar and lemon grass until a simmer. Reduce by 50 percent. Let steep for 30 minutes. Strain the liquid and bring to a boil. Whisk into the boiling soup to thicken slightly.
• Plating: In small soup plates, place 3 rice balls in some hot broth. For the truffles, serve on a plate garnished with cocoa powder.

TRUFFLE RICE BALLS

Steps:

• 1. Saute mushrooms in olive oil ( just a little olive oil). Add basil and salt and pepper to taste and set aside 2. Heat vegetable stock and saffron in a separate pot 3. Saute onions lightly in a little olive oil in another pot 4. Add wine 5. Add rice raw 6. Add broth a ladle at a time. Stir constantly. 7. When 90% cooked add cheese and truffle oil 8. Put on baking sheet to cool 9. Form the rice mixture into small balls 10. Roll them in the egg mixture and then roll them in the bread crumbs 11. Fry them in the vegtable oil...when browned they are done

TRUFFLE RISOTTO

Steps:

• In a 4-quart saucepan, heat olive oil over a medium heat. Add onions and garlic and sweat for 3 minutes until vegetables are translucent and aromatic. Add rice and lightly toast in oil for 2 minutes stirring frequently. Add liquid 1/3rd at a time stirring until each additional 1/3rd is absorbed. Once all liquid is absorbed, remove from heat and stir in Parmesan, parsley, and butter.
• Divide into 6 servings and top with shaved truffles.

CHOCOLATE TRUFFLES

Steps:

• Line cookie sheet with foil. In 2-quart saucepan, melt baking chocolate over low heat, stirring constantly; stir in butter until melted and smooth. Remove from heat; stir in whipping cream. Pour mixture into small bowl. Refrigerate 10 to 15 minutes, stirring frequently, just until thick enough to hold a shape.
• Drop mixture by rounded measuring teaspoonfuls onto lined cookie sheet. Return to refrigerator 5 to 10 minutes or until firm enough to shape. Shape into balls. Freeze uncovered 30 minutes.
• In 1-quart saucepan, heat chocolate chips and shortening over low heat, stirring constantly, until chocolate is melted and mixture is smooth; remove from heat. Using 2 forks, dip and roll chocolate balls, one at a time, into melted chocolate; tap off excess chocolate. Place on lined cookie sheet. Immediately sprinkle with nuts. If chocolate has cooled too much, reheat. Repeat with remaining chocolate balls.
• Refrigerate truffles about 10 minutes or until chocolate is set. Store in covered container in refrigerator. Remove from refrigerator about 10 minutes before serving.

SALTED S'MORES TRUFFLES RECIPE BY TASTY

Steps:

• Crush graham crackers into a fine crumb and pour into a medium mixing bowl (break up any remaining large pieces).
• Add the mini chocolate chips, ¼ tsp salt, and marshmallow fluff.
• Mix until well combined.
• Roll the mixture into 1-inch (2 ½ cm) balls and place on a wax paper lined baking sheet.
• Freeze for 15 minutes.
• Break apart chocolate bars and add to a microwave safe bowl. Microwave chocolate for 75 seconds, stopping every 30 seconds to check and stir.
• Remove balls from the freezer and individually roll in melted chocolate to coat.
• Place back on a wax paper lined tray and sprinkle with coarse salt.
• Chill until firm.
• Enjoy!

DEEP-FRIED RICE BALLS

Steps:

• In a large saucepan, bring the water, rice, butter, salt and pepper to a boil. Reduce heat; cover and simmer for 15-18 minutes or until liquid is absorbed and rice is tender. Cool slightly., In a large bowl, combine the eggs, cheese, parsley and rice. Cover and refrigerate for 20 minutes. Place bread crumbs in a shallow bowl. Shape 1/2 cupfuls of rice mixture into balls; roll in bread crumbs., In a deep-fat fryer or electric skillet, heat oil to 375°. Fry rice balls, a few at a time until golden brown, 2-3 minutes. Drain on paper towels.