Artichoke + Mushroom Arancini Recipe
crispy risotto stuffed with fontina, parmesan, garlic aioli
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Ingredients
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Arancini Ingredients
Garlic Aioli Ingredients
Method
Arancini Directions
- 1
- 2
Cook the Rice
Add Arborio rice to the saucepan and stir for 2-3 minutes until the rice is lightly toasted. Pour in the white wine and let it absorb completely.
- 3
Add Broth Gradually
Start adding vegetable broth, one ladle at a time, stirring continuously until the liquid is absorbed before adding more. This should take about 20 minutes until the rice is creamy and al dente.
- 4
Incorporate Vegetables and Cheese
Stir in the chopped artichokes, mushrooms, fontina cheese, grated parmesan, salt, and black pepper. Mix well and remove from heat. Let it cool.
- 5
Form the Arancini
Once the mixture is cool, take a small handful and form a ball, placing a small piece of mozzarella in the center. Roll it in breadcrumbs and set aside.
- 6
Fry the Arancini
In a deep frying pan, heat olive oil to 350°F (175°C). Fry the arancini in batches until golden brown and crispy, about 3-4 minutes. Drain on paper towels.
Garlic Aioli Directions
- 7
Mix the Aioli
In a mixing bowl, combine mayonnaise, minced garlic, lemon juice, salt, and black pepper. Whisk until smooth and well combined.
- 8
Serve
Serve the crispy arancini warm with the garlic aioli on the side for dipping.