Truffled Porcini Arancini
This recipe for crispy and indulgent Arancini is a delicious treat to enjoy on any occasion. With a creamy and flavorful risotto filling, coated in crispy breadcrumbs and fried to golden perfection, these little rice balls are sure to impress your taste buds. Whether you serve them as an appetizer or as a tasty snack, the gooey melted mozzarella at the center adds a delightful surprise with each bite. Dip them into a tangy tomato sauce for a burst of complementary flavors that will have you coming back for more.
— Constant Cookbook
Ingredients
- 25g dried porcini
- 900ml vegetable stock
- 100g risotto rice
- 25g butter
- 1 tbsp truffle oil
- seasoned flour , for rolling
- 1 egg , beaten
- dried breadcrumbs , for rolling
- sunflower oil , for frying
- finely grated parmesan , to serve
Instructions
- Heat the oil and butter in a saucepan until foamy. Add the onion and a pinch of salt and fry gently over a low heat for 15 mins, or until softened and translucent. Add the garlic and cook for another min. Stir in the rice and cook for a further min, then pour in the wine. Bring to the boil and cook until the liquid is reduced by half. Pour in half the stock and simmer, stirring continuously, until most of the liquid is absorbed. Add the remaining stock a ladleful at a time as the rice absorbs the liquid, stirring, until the rice is cooked through (this should take about 20-25 mins). Stir in the parmesan and lemon and season to taste. Spread the risotto out into a lipped tray and leave to cool to room temperature.
- Scoop the cooled risotto into 18 equal portions – they should be slightly larger than a golf ball. Flatten a risotto ball in your hand and put a piece of the mozzarella in the centre, then enclose the cheese in the rice and roll it into a ball. Repeat with the remaining risotto balls.
- Put the flour, eggs and breadcrumbs into three separate shallow bowls. Dip each prepared risotto ball into the flour, followed by the eggs and finally, the breadcrumbs. Transfer to a tray and set aside.
- Half-fill a large, heavy-based saucepan with vegetable oil and heat over medium-low until it reads 170C on a cooking thermometer or until a piece of bread turns golden brown in the oil within 45 seconds. Lower the risotto balls into the oil in batches and cook for 8-10 mins, or until golden brown and melted in the centre. Set aside on a tray lined with a clean kitchen towel.
- Eat the arancini warm, or serve with a basic tomato sauce for dipping.
Yield
MAKES about 16
Nutrition
- Calories: 266 calories
- Fat Content: 11 grams fat
- Saturated Fat Content: 4 grams saturated fat
- Carbohydrate Content: 29 grams carbohydrates
- Sugar Content: 1 grams sugar
- Fiber Content: 1 grams fiber
- Protein Content: 11 grams protein
- Sodium Content: 0.7 milligram of sodium
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