Truffled Mushroom Risotto Arancini Recipe

Prepare stock

Keep the chicken or vegetable stock warm in a saucepan over low heat; do not boil. Having hot stock helps the rice cook evenly.

Sauté aromatics

In a large heavy-bottomed skillet or saucepan, heat 1 tbsp olive oil and 1 tbsp butter over medium heat. Add the finely diced onion and a pinch of salt and cook until translucent, about 4–5 minutes. Add the minced garlic and cook 30 seconds more until fragrant.

Cook mushrooms

In a separate pan, heat the remaining 1 tbsp olive oil and 1 tbsp butter over medium-high heat. Add the chopped mushrooms and a pinch of salt and cook until they release their liquid and it evaporates, and the mushrooms are golden, about 6–8 minutes. Set aside half of the mushrooms for folding into the risotto and reserve the rest for mixing into the rice if desired.

Toast rice

Add the Arborio rice to the onion/garlic pan and stir to coat the grains with fat. Toast the rice for 1–2 minutes until edges look translucent but centers stay opaque.

Deglaze with wine

Pour in the white wine and stir until mostly absorbed by the rice.

Add stock gradually

Begin adding the warm stock, about 1/2 cup at a time, stirring frequently and allowing the rice to absorb most of the liquid before adding more. Maintain a gentle simmer. Continue for about 18–20 minutes until the rice is al dente and creamy.

Finish risotto

When the rice is tender but still has a slight bite, fold in the sautéed mushrooms, grated Parmesan, cream cheese (if using), chopped parsley, 1 tsp black truffle oil, remaining 1 tbsp butter, salt and pepper. Stir thoroughly to combine; the mixture should be thick and cohesive but not dry. Taste and adjust seasoning. Spread the risotto in a shallow tray and cool to room temperature, then refrigerate until firm, at least 2 hours (or overnight) — this makes it easier to shape the arancini.

If using mozzarella centers, prepare 12 small cubes of mozzarella and keep chilled until assembling. Alternatively, omit for solid mushroom-only arancini.

Portion risotto

Once the risotto is cold and firm, scoop about 2 tablespoons (roughly a heaping 1.5–2 inches) of risotto per arancino. Wet your hands slightly to prevent sticking and shape the risotto into a ball.

Add filling

If using mozzarella, flatten each ball slightly, place one cube of mozzarella in the center, and enclose the rice around it, reforming into a smooth ball. Ensure no filling is exposed.

Breading station

Set up three shallow bowls: flour in the first, beaten eggs in the second, and breadcrumbs in the third. One at a time, roll each rice ball in flour, shake off excess, dip into beaten egg, then coat thoroughly with breadcrumbs. For extra-crispy arancini, press breadcrumbs gently to adhere, then repeat egg and breadcrumb for a double coating.

Heat oil

Pour vegetable oil into a deep heavy pot or deep fryer to a depth of about 3 inches (enough to fully submerge the arancini). Heat the oil to 175°C (350°F). Use a kitchen thermometer for accuracy.

Fry arancini

Fry the breaded risotto balls in batches (do not overcrowd) for 3–4 minutes, turning as needed, until evenly golden brown and crisp. The interior should be heated through and, if using mozzarella, the cheese should be molten. Adjust heat to maintain 170–180°C (340–355°F) while frying.

Drain

Using a slotted spoon, transfer fried arancini to a wire rack or paper towel-lined tray to drain excess oil. Sprinkle lightly with sea salt flakes while hot, if desired.

Serve

Arrange the arancini on a platter. Drizzle each with a very light amount of black truffle oil (about 1/4 tsp per 4 arancini) and dust with grated Parmesan and chopped parsley. Serve immediately while hot and crisp.