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Truffle Mushroom Arancini

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Golden, crispy risotto balls infused with truffle oil, filled with savory mushrooms and melty mozzarella. These decadent arancini are a gourmet appetizer perfect for entertaining.

Ingredients

Scale
  • 2 cups cooked Arborio rice (cooled)
  • 1 tablespoon truffle oil
  • 1 cup finely chopped mushrooms (shiitake or cremini)
  • 2 tablespoons olive oil
  • 1/2 cup grated Parmesan cheese
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup mozzarella cubes (for filling)
  • 1/2 cup all-purpose flour
  • 2 eggs, beaten
  • 1 cup breadcrumbs
  • Vegetable oil for frying

Instructions

  1. Heat olive oil in a pan and sauté chopped mushrooms until soft and moisture evaporates.
  2. In a bowl, mix cooked Arborio rice, sautéed mushrooms, truffle oil, Parmesan, salt, and pepper until well combined.
  3. Flatten a spoonful of the rice mixture in your palm, place a mozzarella cube in the center, and shape it into a ball around the cheese.
  4. Repeat with the remaining mixture to form all arancini.
  5. Roll each ball in flour, dip into beaten eggs, and coat with breadcrumbs.
  6. Heat vegetable oil in a deep pot to 350°F (175°C).
  7. Fry the arancini in batches for 3–4 minutes or until golden brown and crispy.
  8. Drain on paper towels and serve warm with basil or your favorite dipping sauce.

Notes

  • Ensure mushrooms are well-cooked to avoid soggy arancini.
  • Use a thermometer to maintain proper frying temperature.
  • Can be made ahead and reheated in the oven before serving.

Nutrition

Keywords: truffle arancini, mushroom risotto balls, Italian appetizer, fried risotto bites

Find it online: https://foodiecara.com/truffle-mushroom-arancini/