Arancini Recipe

Cooking Directions

1. 1

   Prepare the Risotto

   In a large saucepan, heat a tablespoon of oil over medium heat. Add the chopped onion and garlic, sauté until translucent. Stir in the Arborio rice and cook for 2 minutes. Gradually add the vegetable broth, one ladle at a time, stirring continuously until the rice is creamy and al dente. This should take about 15-20 minutes. Remove from heat and let it cool.

2. 2

   Cook the Mushrooms

   In a separate pan, sauté the wild mushrooms in a tablespoon of oil until they are tender and any liquid has evaporated. Season with salt and pepper. Let them cool.

3. 3

   Combine Filling

   Once the risotto has cooled, mix in the sautéed mushrooms, diced scamorza cheese, and beaten egg. Season with salt and black pepper.

4. 4

   Form the Arancini

   With wet hands, take a small amount of the risotto mixture and form it into balls about the size of a golf ball. Repeat until all the mixture is used.

5. 5

   Coat the Balls

   Dredge each ball in flour, dip into beaten egg, and then coat with breadcrumbs.

6. 6

   Fry the Arancini

   In a deep pan, heat oil to 350°F (175°C). Fry the arancini in batches until golden brown, about 3-4 minutes. Drain on paper towels.

7. 7

   Serve

   Serve hot with truffle aioli on the side for dipping.