Arancini Recipe

Prepare stock

Warm the stock in a saucepan and keep it at a gentle simmer. This ensures even absorption while cooking the rice.

Sauté aromatics

In a wide heavy saucepan over medium heat, melt 1 tbs butter with 1 tbs olive oil (or both butter if you prefer). Add the finely chopped onion and a pinch of salt and sweat gently for 6–8 minutes until translucent but not browned. Add the minced garlic and cook 30 seconds until fragrant.

Toast rice

Add the rice to the pan and stir to coat with the fat. Toast the rice for 1–2 minutes until the edges look translucent.

Deglaze and simmer

Pour in the white wine and cook, stirring, until almost fully absorbed. Begin adding the hot stock, one ladleful (about 120–150 ml) at a time, stirring frequently and allowing the rice to absorb most of the liquid before adding the next ladle. Continue for about 16–18 minutes until rice is al dente and very creamy. You may not need all the stock.

Finish risotto

Off the heat, stir in the remaining 1 tbs butter, grated Parmesan, salt, pepper and the egg yolks until fully incorporated and creamy. Taste and adjust seasoning. Spread the risotto in a shallow tray or rimmed baking sheet to cool faster to room temperature (about 30–45 minutes). Cover and refrigerate for at least 1 hour or until firm enough to shape. Chilled risotto is easier to form into balls.

Cook mushrooms

While risotto cools, heat 2 tbs olive oil and 1 tbs butter in a skillet over medium-high heat. Add the chopped mushrooms with a pinch of salt and spread them in an even layer. Let them brown undisturbed 3–4 minutes, then stir and continue cooking until moisture has evaporated and mushrooms are golden, about 6–8 minutes total.

Finish filling

Lower heat to medium. Add the finely chopped shallot and thyme, cooking 2–3 minutes until softened. Stir in the truffle paste, season with salt and pepper, and cook 1 minute more. Remove from heat and let cool completely. If using, stir in small cubes of goat cheese or mozzarella now (or reserve cheese to place inside each arancino when shaping).

Set up assembly

Place the flour in a shallow bowl, beaten eggs in another, and breadcrumbs in a third. Have a tray ready for finished arancini.

Form balls

With slightly wet hands, take about 2 tbs (roughly a golf-ball-sized portion) of chilled risotto and flatten into a disk in your palm. Place about 1 tsp of the cooled mushroom-truffle filling (and a small cube of cheese if using) in the center. Enclose the filling by folding the risotto around it and roll between palms to form a compact ball about 1.5–2 inches (4–5 cm) across. Press firmly so there are no cracks. Repeat until all risotto is used; this should make about 16–20 arancini depending on size.

Coat arancini

Lightly dust each ball in flour, shake off excess, dip into beaten eggs, then roll in breadcrumbs until evenly coated. For an extra-crispy shell, double-egg-and-breadcrumb: return to egg and breadcrumbs for a second coating. Place coated arancini on a tray and chill 15–30 minutes to set the crust.

Heat oil

Pour vegetable oil into a deep pot or fryer to a depth of at least 6 cm. Heat to 175°C (350°F). If you don’t have a thermometer, test with a small breadcrumb—if it sizzles and browns in about 30–40 seconds, the oil is ready.

Fry arancini

Fry the arancini in batches—don’t overcrowd—turning occasionally until golden brown and evenly crisp, about 3–4 minutes per batch. Remove with a slotted spoon and drain on paper towels. Keep warm in a low oven (90–100°C / 200–210°F) if frying in multiple batches.

Finish and serve

Transfer to a serving plate, sprinkle with chopped parsley and a little grated Parmesan if desired. Finish with a small drizzle or dot of extra truffle paste or a few drops of truffle oil on each arancino to intensify truffle aroma. Serve with lemon wedges on the side to brighten the flavors.