Name: Gourmet Arancini with Truffle and Porcini
Prep time: 40 min
Cook time: 15 min
Total time: 55 min
Yield: 12 servings
Cuisine: Italian cuisine
Ingredients: 300 g arborio rice (For risotto); 50 g porcini mushrooms (Dried and rehydrated, or fresh and chopped); 1 l vegetable broth (Warm); 1 pcs onion (Finely chopped); 2 pcs garlic (Minced); 100 ml white wine (Dry); 50 g butter; 2 tbsp olive oil; 50 g parmesan cheese (Grated); 1 tbsp truffle oil (Good quality); salt (To taste); black pepper (Freshly ground, to taste); 100 g mozzarella (Diced into small cubes); 2 pcs eggs (Beaten); 100 g all-purpose flour; 200 g bread crumbs (Panko or fine breadcrumbs); 1 l vegetable oil (For deep frying)

Arancini

Prep: 40 min • Cook: 15 min. Elevate your arancini game with this luxurious version. Creamy risotto infused with earthy porcini mushrooms and exquisite truffle oil, enrobed in a delicate crust. These gourmet arancini are perfect as an appetizer or a decadent snack.

Preparation time: 40 min
Cooking time: 15 min
Total time: 55 min
Servings: 12
Course: Appetizer
Complexity: Medium

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Scale:

Ingredients

Risotto Base

11oz arborio rice(For risotto)
2oz porcini mushrooms(Dried and rehydrated, or fresh and chopped)
1 qt vegetable broth(Warm)
1 pc onion(Finely chopped)
2 pcs garlic(Minced)
3 3/8 fl oz white wine(Dry)
2oz butter
2 tbsp olive oil
2oz parmesan cheese(Grated)
1 tbsp truffle oil(Good quality)
salt(To taste)
black pepper(Freshly ground, to taste)

Filling

4oz mozzarella(Diced into small cubes)

Coating

2 pcs eggs(Beaten)
4oz all-purpose flour
7oz bread crumbs(Panko or fine breadcrumbs)

Frying

1 qt vegetable oil(For deep frying)

Instructions

Prepare the Risotto

If using dried porcini mushrooms, rehydrate them in warm water according to package instructions, then chop finely. Save the soaking liquid if desired.
In a large pan, heat olive oil and butter over medium heat. Sauté the chopped onion until softened, about 5 minutes. Add minced garlic and cook for another minute until fragrant.
Add the arborio rice to the pan and toast for 1-2 minutes, stirring constantly, until the edges of the grains appear translucent.
Pour in the white wine and stir until it has evaporated completely.
Begin adding the warm vegetable broth, one ladleful at a time, stirring continuously and waiting for the liquid to be absorbed before adding the next ladleful. Continue this process for about 15-20 minutes, until the rice is al dente.
Stir in the chopped porcini mushrooms, grated Parmesan cheese, truffle oil, salt, and pepper. Mix well until creamy. Remove from heat.
Spread the risotto onto a baking sheet or shallow dish and let it cool completely. For faster cooling, refrigerate for at least 30 minutes.

Form and Fill Arancini

Once the risotto is cold and firm, take about 2-3 tablespoons of risotto into the palm of your hand. Flatten it and place a few cubes of mozzarella in the center.
Carefully mold the risotto around the mozzarella to form a compact ball, ensuring the cheese is fully enclosed. Repeat with the remaining risotto and mozzarella.

Coat and Fry

Set up three shallow bowls: one with flour, one with beaten eggs, and one with breadcrumbs.
Roll each risotto ball first in flour, then dip it in the beaten egg, and finally coat it thoroughly with breadcrumbs. Place the coated balls on a plate.
Heat the vegetable oil in a deep pot or deep fryer to 180°C (350°F).
Carefully fry the arancini in batches, without overcrowding the pot, for 4-6 minutes, or until golden brown and heated through. The mozzarella should be melted.
Remove the arancini with a slotted spoon and drain them on paper towels.

Nutrition

Servings: 12
Serving size (imperial): 2.8 oz

Nutrient	Per serving	Per 100 g	Total (12 servings)
Calories	280.5 kcal	350.6 kcal	3,366 kcal
Protein	8.2 g	10.3 g	98.4 g
Fat	15.1 g	18.9 g	181.2 g
Carbs	25.3 g	31.6 g	303.6 g

Tips

Make the risotto a day in advance for easier shaping and to ensure it's completely cold.
Ensure the frying oil is at the correct temperature to avoid greasy arancini. Use a thermometer if possible.
Serve the arancini warm, perhaps with a side of marinara sauce for dipping, to best enjoy the melted cheese.

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Ingredients

Risotto Base

11oz arborio rice(For risotto)
2oz porcini mushrooms(Dried and rehydrated, or fresh and chopped)
1 qt vegetable broth(Warm)
1 pc onion(Finely chopped)
2 pcs garlic(Minced)
3 3/8 fl oz white wine(Dry)
2oz butter
2 tbsp olive oil
2oz parmesan cheese(Grated)
1 tbsp truffle oil(Good quality)
salt(To taste)
black pepper(Freshly ground, to taste)

Filling

4oz mozzarella(Diced into small cubes)

Coating

2 pcs eggs(Beaten)
4oz all-purpose flour
7oz bread crumbs(Panko or fine breadcrumbs)

Frying

1 qt vegetable oil(For deep frying)

Instructions

Prepare the Risotto

If using dried porcini mushrooms, rehydrate them in warm water according to package instructions, then chop finely. Save the soaking liquid if desired.
In a large pan, heat olive oil and butter over medium heat. Sauté the chopped onion until softened, about 5 minutes. Add minced garlic and cook for another minute until fragrant.
Add the arborio rice to the pan and toast for 1-2 minutes, stirring constantly, until the edges of the grains appear translucent.
Pour in the white wine and stir until it has evaporated completely.
Begin adding the warm vegetable broth, one ladleful at a time, stirring continuously and waiting for the liquid to be absorbed before adding the next ladleful. Continue this process for about 15-20 minutes, until the rice is al dente.
Stir in the chopped porcini mushrooms, grated Parmesan cheese, truffle oil, salt, and pepper. Mix well until creamy. Remove from heat.
Spread the risotto onto a baking sheet or shallow dish and let it cool completely. For faster cooling, refrigerate for at least 30 minutes.

Form and Fill Arancini

Once the risotto is cold and firm, take about 2-3 tablespoons of risotto into the palm of your hand. Flatten it and place a few cubes of mozzarella in the center.
Carefully mold the risotto around the mozzarella to form a compact ball, ensuring the cheese is fully enclosed. Repeat with the remaining risotto and mozzarella.

Coat and Fry

Set up three shallow bowls: one with flour, one with beaten eggs, and one with breadcrumbs.
Roll each risotto ball first in flour, then dip it in the beaten egg, and finally coat it thoroughly with breadcrumbs. Place the coated balls on a plate.
Heat the vegetable oil in a deep pot or deep fryer to 180°C (350°F).
Carefully fry the arancini in batches, without overcrowding the pot, for 4-6 minutes, or until golden brown and heated through. The mozzarella should be melted.
Remove the arancini with a slotted spoon and drain them on paper towels.

Nutrient

Per serving

Per 100 g

Total (12 servings)

Calories

280.5 kcal

350.6 kcal

3,366 kcal

Protein

8.2 g

10.3 g

98.4 g

Fat

15.1 g

18.9 g

181.2 g

Carbs

25.3 g

31.6 g

303.6 g

Tips

Make the risotto a day in advance for easier shaping and to ensure it's completely cold.

Ensure the frying oil is at the correct temperature to avoid greasy arancini. Use a thermometer if possible.

Serve the arancini warm, perhaps with a side of marinara sauce for dipping, to best enjoy the melted cheese.