Truffle Mushroom Arancini
Truffle Mushroom Arancini
Ingredients
For the Truffle Risotto Base
- 1 tablespoon olive oil
- 1/4 cup yellow onion, finely minced
- 1 clove garlic, minced
- 3/4 cup Arborio rice
- 1/4 cup dry white wine
- 2 1/2 cups vegetable broth, warmed
- 2 tablespoons butter
- 1/2 cup Parmesan cheese, grated
- 1 teaspoon truffle oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Mushroom Filling
- 4 ounces cremini mushrooms, finely diced
- 1 teaspoon olive oil
- 1 clove garlic, minced
- 1/2 teaspoon fresh thyme, chopped
- 2 ounces mozzarella cheese, cut into 1/2-inch cubes
- 1/2 teaspoon truffle oil
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper, freshly ground
For Breading and Frying
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1 1/2 cups panko breadcrumbs
- 4 cups vegetable oil, for deep frying
Instructions
- 1
Prepare the Risotto: Heat 1 tablespoon of olive oil in a large saucepan or Dutch oven over medium heat. Add the minced yellow onion and sauté until softened, about 3-4 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
⏱️ 5 min
- 2
Add the Arborio rice to the saucepan and stir constantly for 2 minutes until the edges of the grains become translucent. Pour in the dry white wine and stir until it is completely absorbed by the rice.
⏱️ 5 min
- 3
Begin adding the warmed vegetable broth, 1/2 cup at a time, stirring frequently and allowing each addition to be almost fully absorbed before adding the next. Continue this process until the rice is creamy and al dente, about 20-25 minutes. You may not need all the broth.
⏱️ 25 min
- 4
Remove the risotto from the heat. Stir in the butter, grated Parmesan cheese, 1 teaspoon truffle oil, salt, and black pepper. Mix until well combined. Spread the risotto evenly onto a baking sheet or large plate and refrigerate for at least 30 minutes, or until completely cooled. This is crucial for forming the arancini.
⏱️ 35 min
- 5
Prepare the Mushroom Filling: While the risotto cools, heat 1 teaspoon of olive oil in a small skillet over medium heat. Add the finely diced cremini mushrooms and sauté until they release their liquid and are lightly browned, about 5-7 minutes. Add the minced garlic and chopped fresh thyme, cooking for 1 minute more until fragrant.
⏱️ 10 min
- 6
Remove the mushroom mixture from the heat and stir in 1/2 teaspoon truffle oil, salt, and black pepper. Let cool slightly.
⏱️ 2 min
- 7
Form the Arancini: Once the risotto is completely cool, take about 2 tablespoons of risotto and flatten it in the palm of your hand. Place a cube of mozzarella cheese and about 1 teaspoon of the mushroom filling in the center. Carefully enclose the filling with the risotto, shaping it into a compact ball, about 1 1/2 inches in diameter. Repeat with the remaining risotto and filling to make approximately 8-10 arancini.
⏱️ 20 min
- 8
Set up a Breading Station: Prepare three shallow bowls. In the first, place the all-purpose flour. In the second, place the beaten eggs. In the third, place the panko breadcrumbs.
⏱️ 2 min
- 9
Bread the Arancini: Roll each arancini ball first in the flour, shaking off any excess. Then dip it into the beaten egg, ensuring it's fully coated. Finally, roll it generously in the panko breadcrumbs, pressing gently to make sure the breadcrumbs adhere well. Place the breaded arancini on a clean plate.
⏱️ 10 min
- 10
Fry the Arancini: Heat the vegetable oil in a deep pot or Dutch oven over medium-high heat until it reaches 350°F. Carefully lower 3-4 arancini into the hot oil, ensuring not to overcrowd the pot. Fry for 4-6 minutes, turning occasionally, until golden brown and crispy on all sides.
⏱️ 10 min•🌡️ 350
- 11
Using a slotted spoon, remove the fried arancini from the oil and place them on a plate lined with paper towels to drain excess oil. Repeat with the remaining arancini. Serve immediately while hot.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Truffle Mushroom Arancini
Ingredients
For the Truffle Risotto Base
- 1 tablespoon olive oil
- 1/4 cup yellow onion, finely minced
- 1 clove garlic, minced
- 3/4 cup Arborio rice
- 1/4 cup dry white wine
- 2 1/2 cups vegetable broth, warmed
- 2 tablespoons butter
- 1/2 cup Parmesan cheese, grated
- 1 teaspoon truffle oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Mushroom Filling
- 4 ounces cremini mushrooms, finely diced
- 1 teaspoon olive oil
- 1 clove garlic, minced
- 1/2 teaspoon fresh thyme, chopped
- 2 ounces mozzarella cheese, cut into 1/2-inch cubes
- 1/2 teaspoon truffle oil
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper, freshly ground
For Breading and Frying
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1 1/2 cups panko breadcrumbs
- 4 cups vegetable oil, for deep frying
Instructions
- 1
Prepare the Risotto: Heat 1 tablespoon of olive oil in a large saucepan or Dutch oven over medium heat. Add the minced yellow onion and sauté until softened, about 3-4 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
⏱️ 5 min - 2
Add the Arborio rice to the saucepan and stir constantly for 2 minutes until the edges of the grains become translucent. Pour in the dry white wine and stir until it is completely absorbed by the rice.
⏱️ 5 min - 3
Begin adding the warmed vegetable broth, 1/2 cup at a time, stirring frequently and allowing each addition to be almost fully absorbed before adding the next. Continue this process until the rice is creamy and al dente, about 20-25 minutes. You may not need all the broth.
⏱️ 25 min - 4
Remove the risotto from the heat. Stir in the butter, grated Parmesan cheese, 1 teaspoon truffle oil, salt, and black pepper. Mix until well combined. Spread the risotto evenly onto a baking sheet or large plate and refrigerate for at least 30 minutes, or until completely cooled. This is crucial for forming the arancini.
⏱️ 35 min - 5
Prepare the Mushroom Filling: While the risotto cools, heat 1 teaspoon of olive oil in a small skillet over medium heat. Add the finely diced cremini mushrooms and sauté until they release their liquid and are lightly browned, about 5-7 minutes. Add the minced garlic and chopped fresh thyme, cooking for 1 minute more until fragrant.
⏱️ 10 min - 6
Remove the mushroom mixture from the heat and stir in 1/2 teaspoon truffle oil, salt, and black pepper. Let cool slightly.
⏱️ 2 min - 7
Form the Arancini: Once the risotto is completely cool, take about 2 tablespoons of risotto and flatten it in the palm of your hand. Place a cube of mozzarella cheese and about 1 teaspoon of the mushroom filling in the center. Carefully enclose the filling with the risotto, shaping it into a compact ball, about 1 1/2 inches in diameter. Repeat with the remaining risotto and filling to make approximately 8-10 arancini.
⏱️ 20 min - 8
Set up a Breading Station: Prepare three shallow bowls. In the first, place the all-purpose flour. In the second, place the beaten eggs. In the third, place the panko breadcrumbs.
⏱️ 2 min - 9
Bread the Arancini: Roll each arancini ball first in the flour, shaking off any excess. Then dip it into the beaten egg, ensuring it's fully coated. Finally, roll it generously in the panko breadcrumbs, pressing gently to make sure the breadcrumbs adhere well. Place the breaded arancini on a clean plate.
⏱️ 10 min - 10
Fry the Arancini: Heat the vegetable oil in a deep pot or Dutch oven over medium-high heat until it reaches 350°F. Carefully lower 3-4 arancini into the hot oil, ensuring not to overcrowd the pot. Fry for 4-6 minutes, turning occasionally, until golden brown and crispy on all sides.
⏱️ 10 min•🌡️ 350 - 11
Using a slotted spoon, remove the fried arancini from the oil and place them on a plate lined with paper towels to drain excess oil. Repeat with the remaining arancini. Serve immediately while hot.
⏱️ 5 min