Porcini Arancini | Truffle Aioli Recipe

Prepare the Porcini Mushrooms

Soak the dried porcini mushrooms in warm water for about 30 minutes until softened. Drain and chop finely.

Cook the Rice

In a large saucepan, bring the chicken or vegetable broth to a boil. Add the Arborio rice and reduce the heat to low. Cook, stirring occasionally, until the rice is creamy and tender, about 18-20 minutes. Remove from heat and let it cool slightly.

Sauté Aromatics

In a skillet, heat a tablespoon of oil over medium heat. Add the chopped onion and garlic, and sauté until the onion is translucent, about 5 minutes. Stir in the chopped porcini mushrooms and cook for another 2-3 minutes.

Combine Ingredients

In a large mixing bowl, combine the cooked rice, sautéed mushroom mixture, grated Parmesan cheese, diced mozzarella cheese, beaten egg, salt, and black pepper. Mix until well combined.

Form the Arancini

With wet hands, take a portion of the rice mixture and form it into a ball, about the size of a golf ball. Repeat with the remaining mixture.

Coat the Arancini

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

Fry the Arancini

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

Mix the Aioli

In a small bowl, combine mayonnaise, minced garlic, lemon juice, truffle oil, salt, and black pepper. Whisk until smooth and well incorporated.

Serve

Serve the crispy arancini warm with a side of truffle aioli for dipping.