Truffle Mushroom Arancini Recipe
Cremini mushroom, arborio rice.
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Ingredients
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Risotto & Rice Base
Mushroom Truffle Filling
Assembly & Coating
Garnish & Serving
Method
Risotto & Rice Base
- 1
Prepare stock
Keep 6 cups of vegetable or chicken stock warm in a saucepan over low heat so it is hot but not boiling while you cook the rice.
- 2
Sweat aromatics
In a wide heavy-bottomed skillet or saucepan, melt 2 tablespoons unsalted butter over medium heat. Add the arborio rice and toast, stirring, for 1–2 minutes until edges look translucent and rice smells slightly nutty.
- 3
Deglaze with wine
Pour in 1 cup dry white wine and stir until the wine is mostly absorbed.
- 4
Cook risotto
Add 1/2 cup of the warm stock to the rice and stir constantly until mostly absorbed. Continue adding warm stock in 1/2-cup increments, stirring frequently, allowing the rice to absorb liquid before adding more. This process will take 18–22 minutes. The rice should be cooked through but still slightly firm (al dente) and creamy.
- 5
Finish risotto
When the rice is done, remove from heat. Stir in 3 tablespoons grated Parmigiano-Reggiano, 1 teaspoon sea salt, and 1 teaspoon freshly ground black pepper. Spread the risotto in a shallow tray or baking sheet to cool quickly to room temperature, then refrigerate uncovered for at least 1 hour or until firm (can chill up to overnight). Chilling makes shaping easier.
Mushroom Truffle Filling
- 6
Cook mushrooms
Heat 2 tablespoons olive oil and 1 tablespoon unsalted butter in a skillet over medium-high heat. Add the minced shallot and sauté 1–2 minutes until softened. Add the finely chopped cremini mushrooms and cook, stirring occasionally, until their liquid has evaporated and they are golden, about 8–10 minutes.
- 7
Season and finish
Add 2 minced garlic cloves and 1 teaspoon chopped fresh thyme; cook 30–45 seconds until fragrant. Season with 1/2 teaspoon salt and 1/2 teaspoon black pepper. Stir in 1 teaspoon truffle oil and, if using, 2 tablespoons mascarpone or cream cheese to bind and enrich the filling. Cook 1 minute more, then remove from heat and let cool completely.
Assembly & Coating
- 8
Prepare coating stations
Set out three shallow bowls: one with 1 cup all-purpose flour, one with the 3 beaten eggs, and one with the 2 cups panko breadcrumbs mixed with 1/4 cup grated Parmigiano-Reggiano and 1 teaspoon lemon zest (optional).
- 9
Form arancini
With chilled risotto ready, scoop about 2 tablespoons of risotto into your hand and flatten into a disc. Place about 1 to 1 1/2 teaspoons of the cooled mushroom-truffle filling in the center. Enclose the filling with more risotto and roll into a compact ball about 1.5–2 inches (3.8–5 cm) diameter. Press firmly so the ball holds together. Repeat to make approximately 20–24 arancini depending on size.
- 10
Coat arancini
Lightly coat each ball in flour, shaking off excess. Dip into beaten eggs, then roll in the panko-Parmesan mixture, pressing gently so crumbs adhere evenly. Place finished arancini on a tray and refrigerate for 15–20 minutes to help the coating set (optional but recommended).
- 11
Heat oil
Pour vegetable oil into a deep saucepan or pot to a depth of about 2–3 inches (enough for deep frying). Heat oil to 350°F (175°C). If you don't have a thermometer, test with a small breadcrumb — it should sizzle and brown steadily without burning.
- 12
Fry arancini
Fry the arancini in small batches (4–6 at a time, depending on pot size) for 2.5–4 minutes, turning occasionally, until golden brown and crisp. Maintain oil temperature between 325–350°F (160–175°C) for even cooking. Use a slotted spoon to transfer to a paper towel-lined tray to drain briefly.
Garnish & Serving
- 13
Finish and serve
While still warm, lightly drizzle each arancini with a few drops of extra truffle oil and sprinkle with flaky sea salt and chopped fresh parsley. Serve immediately with marinara or roasted garlic aioli on the side for dipping.
- 14
Make-ahead notes
Arancini can be formed and coated, then chilled or frozen on a tray and stored in airtight containers. Fry from chilled (add a minute to frying time) or from frozen (add 2–3 minutes) — ensure internal temperature is hot and filling is heated through before serving.