Gourmet Arancini with Truffle and Porcini

Prepare the Risotto

1. 1If using dried porcini mushrooms, rehydrate them in warm water according to package instructions, then chop finely. Save the soaking liquid if desired.
2. 2In 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.
3. 3Add the arborio rice to the pan and toast for 1-2 minutes, stirring constantly, until the edges of the grains appear translucent.
4. 4Pour in the white wine and stir until it has evaporated completely.
5. 5Begin 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.
6. 6Stir in the chopped porcini mushrooms, grated Parmesan cheese, truffle oil, salt, and pepper. Mix well until creamy. Remove from heat.
7. 7Spread 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

1. 1Once 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.
2. 2Carefully 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

1. 1Set up three shallow bowls: one with flour, one with beaten eggs, and one with breadcrumbs.
2. 2Roll 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.
3. 3Heat the vegetable oil in a deep pot or deep fryer to 180°C (350°F).
4. 4Carefully 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.
5. 5Remove the arancini with a slotted spoon and drain them on paper towels.