Wild Mushroom Arancini Recipe

Instructions

1. 1

   Prepare Porcini Purée

   Soak the dried porcini mushrooms in warm water for 20 minutes. Drain and reserve the soaking liquid. Blend the soaked mushrooms with a little of the reserved liquid until smooth. Set aside.

2. 2

   Cook Arborio Rice

   In a saucepan, heat the vegetable broth and keep it warm. In another pan, sauté Arborio rice in a bit of olive oil until translucent. Gradually add the warm broth, stirring frequently until the rice is cooked and creamy, about 18-20 minutes. Stir in the porcini purée, Parmesan cheese, basil, salt, and pepper. Let the mixture cool.

3. 3

   Form the Arancini

   Once the rice mixture is cool, shape it into balls (about the size of a golf ball). Dredge each ball in flour, dip in beaten egg, and roll in breadcrumbs.

4. 4

   Fry the Arancini

   In a deep pan, heat olive oil over medium heat. Fry the arancini in batches until golden brown and crispy, about 4-5 minutes per batch. Remove and drain on paper towels.

5. 5

   Serve

   Serve the arancini warm, garnished with additional basil and a sprinkle of Parmesan cheese, if desired.