Risol Beef Truffle Mozzarella

Upgrade your snack game with this gourmet Risol Beef Truffle Mozzarella recipe: savory beef, cheddar, mushrooms, mozzarella, and black truffle, fried to a golden crisp. It’s crunchy on the outside, creamy on the inside, and bursting with layers of rich, satisfying flavor. Whether you’re serving it at a gathering or treating yourself to something extra special, this risol variation is the ultimate crowd-pleaser.

Meet the Indonesian snack that just got a major gourmet glow-up: Risol Beef Truffle Mozzarella! This isn’t your everyday fried snack. We’re talking about ultra-crispy crepe-wrapped risol filled with creamy beef ragout, molten mozzarella cheese, and a luxurious kiss of truffle. It’s crunchy, melty, savory, and completely irresistible.

Inspired by the classic rissoles beloved across Indonesia, this version brings a modern twist with elevated ingredients — perfect for weekend treats, party platters, or impressing your foodie friends. It’s elegant enough to feel special, but still totally comforting.

What is Risol?

Risol (or risoles) is a popular Indonesian snack with European roots, similar to croquettes. Traditionally, it’s a crepe-like wrapper filled with béchamel, vegetables, or minced meat, then rolled in breadcrumbs and deep-fried until golden.

What’s Inside a Risol?

The most common fillings include:

• Ragout: a creamy filling made of chicken, smoked beef, carrots, potatoes, and sometimes peas, all cooked in a thick béchamel-style sauce.
• Cheese: melted cheese is often added for that extra gooey, indulgent bite.
• Eggs or noodles: some versions include slices of boiled egg or vermicelli.
  • While, this risol come with;
• Beef provides a hearty, savory base.
• Mozzarella adds creaminess and that Instagram-worthy cheese pull.
• Truffle brings a luxurious depth of flavor, enhancing without overwhelming.

How It’s Made:

1. A thin crepe (not pastry!) is used as the wrapper — soft and flexible, made from flour, eggs, and milk.
2. It’s filled, then tightly rolled like a spring roll.
3. Each roll is dipped in beaten egg, coated in breadcrumbs, and finally deep-fried until golden and crispy.

The Origin of Risol

For the record, risol is not really an authentic Indonesian snack; it’s influenced and adapted from European culture. The name risolles comes from the French word rissoler, which means to brown or fry lightly. In French cuisine, rissole typically refers to a small, savory pastry filled with meat or vegetables, then fried or baked until golden.

Meanwhile, during the Dutch colonial era, the Dutch brought many European dishes to Indonesia, including variations of croquettes, bitterballen, and rissoles.

Indonesians adapted the Dutch-style rissole, turning it into a uniquely local snack, using thin crepe-like wrappers (instead of puff pastry), ragout fillings, and breadcrumbs for crunch.

Nowadays, it’s no longer just a European snack; Risol has evolved into a beloved Indonesian street food. It’s sold by hawkers, served at family gatherings, and often upgraded with cheese, spicy sauces, or fusion flavors.

So while the concept comes from France/Dutch Europe, the version we all love today. Moreover, this Risol Beef Truffle Mozzarella brings together rich beef ragout, stretchy mozzarella, and a luxurious touch of truffle powder, all wrapped in a thin crepe and fried to golden perfection.

Risol Beef Truffle Mozzarella is a brilliant idea, by combining ground beef, mushrooms, and cheddar with a hit of black truffle powder, the filling becomes deeply savory and aromatic. Add in a generous slice of mozzarella, and you get that satisfying cheese pull that makes every bite irresistible. The truffle gives it a restaurant-quality edge, while the crispy, golden shell brings in the comfort and nostalgia of home cooking.

That sounds fancy and indulgent!

Ingredients of Risol Beef Truffle Mozzarella

Wrapper

This soft, thin crepe-like skin forms the outer layer of the risol, holding everything together before frying.

• All-purpose Flour – The main structure of the wrapper, giving it body and elasticity.
• Eggs – Bind the batter together and add richness and flexibility to the crepe.
• Milk – Provides moisture, tenderness, and a bit of sweetness to the wrapper.
• Oil – Adds flexibility and prevents the wrapper from becoming too dry or cracking.
• Salt – Enhances the flavor of the batter.
• Chicken Stock Powder – Adds umami and a savory depth to the wrapper, subtly seasoning it from the start.

Beef Truffle

This is the star of the dish—rich, creamy, savory, and infused with luxurious truffle flavor.

• Ground Beef – The protein base, providing a meaty, savory foundation.
• Champignon Mushrooms – Adds earthiness, moisture, and natural umami that complements the beef.
• Garlic – Intensifies the flavor with aromatic depth.
• Onion – Brings sweetness and body to the sautéed mixture.
• Unsalted Butter – Adds richness and helps develop a creamy consistency.
• Milk – Helps bind the filling and softens the texture, giving a mild creaminess.
• Cheddar Cheese (grated) – Brings sharpness, body, and depth of flavor to the filling.
• Black Truffle Powder – The luxurious element, adding that signature earthy, musky aroma and flavor.
• Flour – Thickens the beef mixture to prevent it from being runny when wrapped.
• Salt, sugar, and pepper – Balance and enhance the overall flavor
• Mozzarella – Melts into gooey deliciousness, adding a creamy texture and that iconic cheese pull.

Dipping Batter

• Wrapper Batter – A clever reuse of the crepe batter, thinned down for dipping.
• Water – Thins out the batter for smoother, lighter coating before breadcrumbing.

Other

• Breadcrumbs: to cover the risol to make a crispy exterior as the last step.

How to Make Risol Beef Truffle Mozzarella

Start by prepping the mozzarella, slice the mozzarella into 13 equal pieces and set aside in the fridge to keep cool.

Next, make the crepe wrappers. In a large mixing bowl, whisk together the flour, eggs, milk, oil or melted butter, and a pinch of salt until smooth and lump-free.

Then, heat a non-stick pan over low heat and pour a ladle of the batter into the pan. Swirl it gently to spread evenly, then cook until the crepe is just set but not browned. Remove it from the pan and set aside. Repeat the process until all the batter is used, making sure to reserve about two ladles of batter for later use as a sealing mixture.

Now let’s make the beef truffle filling. In a skillet, melt the butter over medium heat. Add chopped onion and garlic, sautéing until soft and fragrant. Stir in the mushrooms and cook for a few minutes until they’re lightly browned.

Next, add the ground beef and cook until fully browned, breaking it apart with a spatula. Once the beef is cooked, sprinkle in the flour and mix until evenly combined. Gradually pour in the milk while stirring, then add the grated cheddar, truffle powder, salt, sugar, and pepper. Continue stirring until the mixture thickens into a creamy ragout. Once done, remove the pan from the heat and let the filling cool completely before assembling.

While the filling cools, prepare the sealing mixture. In a small bowl, mix the reserved crepe batter with a splash of water to create a smooth, glue-like consistency that will help seal the risol tightly.

Assemble and Fry Risol

To assemble, lay one crepe wrapper on a flat working surface. Spoon about two tablespoons of the cooled beef truffle filling into the lower center of the wrapper. Place a slice of mozzarella directly on top of the filling. Fold both sides of the wrapper inward, then roll it upward tightly like an egg roll. Brush the edge with the sealing batter and press to close. Repeat this process until all wrappers are filled and rolled.

Next, coat the risol for frying. Dip each rolled risol into beaten egg, making sure it’s fully coated, then roll it in breadcrumbs until it’s evenly covered. This creates that signature crispy crust.

In a frying pan, heat enough oil over medium heat for deep frying. Fry the risol in batches until all sides are golden brown and crispy, about two to three minutes per side. Once fried, transfer them to a cooling rack or paper towels to drain excess oil.

Serve your Risol Beef Truffle Mozzarella while they’re still hot and the cheese inside is beautifully melty. These crispy bites pair perfectly with chili sauce, garlic mayo, or your favorite dipping sauce.

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Written by: Silni Asfia