Risotto Arancini Recipe

Prepare the Risotto

In a large saucepan, heat 2 tablespoons of olive oil over medium heat. Add the chopped mushrooms and sauté until softened. Add Arborio rice and stir for a minute until the rice is coated. Gradually add the roasted vegetable stock, one ladle at a time, stirring constantly until the liquid is absorbed before adding more. Continue this process until the rice is creamy and al dente, about 18-20 minutes.

Finish the Risotto

Once the rice is cooked, remove it from heat. Stir in the white truffle oil, grated Parmesan cheese, salt, and pepper. Allow the mixture to cool to room temperature.

Form the Arancini

Once cooled, take a small portion of the risotto and form it into a ball, about the size of a golf ball. Repeat until all the risotto is used.

Prepare for Frying

Set up a breading station with three bowls: one with flour, one with the beaten egg, and one with breadcrumbs. Roll each risotto ball in flour, dip it in the egg, then coat it with breadcrumbs.

Fry the Arancini

In a large pot or deep fryer, heat vegetable oil to 350°F (175°C). Fry the arancini in batches until golden brown, about 3-4 minutes. Remove and drain on paper towels.

Serve

On a plate, drizzle the Rosie pesto sauce and place the fried arancini on top. Serve hot.