The Next Gen
A one-inch truffle mushroom rice crisp with saffron aioli — the next generation in a single taste
Spotting and backing the next generation of event builders
Why this bite? Greg's current chapter is about nurturing the next generation of event builders. Truffle arancini — a classic form reimagined with modern flair — is the perfect metaphor.
The Story
After stepping away from day-to-day leadership, Greg Topalian didn't retire — he evolved. Now he's focused on identifying and investing in the next generation of builders, the entrepreneurs reimagining what live events can be. This truffle arancini — a classic form reimagined with modern flair — represents his current chapter: using decades of wisdom to nurture new ideas and help them take shape.
Read Full Story →Ingredients
- 2 cups arborio rice
- Truffle oil
- Mixed wild mushrooms
- Mozzarella
- Saffron aioli
- Panko breadcrumbs
Preparation
- 1.Cook risotto with truffle oil and sautéed mushrooms, chill completely.
- 2.Form into balls with a cube of mozzarella in the center.
- 3.Coat in panko and deep fry until golden.
- 4.Serve with saffron aioli for dipping.
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