Walking into my kitchen, I’m greeted by the irresistible scent of sautéed shallots and the earthy essence of porcini mushrooms. It’s these aromas that create the perfect backdrop for crafting the ultimate comfort food: porcini truffle arancini. This dish quickly transports me to a cozy Italian trattoria, where each bite is a delicious reminder that good food can bring warmth to our hearts and homes.
As the weather turns crisp and the leaves begin to fall, I find myself craving something warm and satisfying. Arancini, those delightful golden risotto balls, not only satisfy this need but also provide a delightful twist with the luxurious addition of black truffle oil. Perfect as a first course or a crowd-pleasing appetizer at your next gathering, these little bites pack a flavor punch that transforms any ordinary day into a special occasion.
So, grab your apron, and let’s embark on a culinary adventure that will not only delight your taste buds but also elevate your home-cooked meals beyond the everyday!
Why will you love porcini truffle arancini?
Irresistible flavor combination: The earthy porcini mushrooms paired with luxurious truffle oil create a taste sensation that’s hard to resist.
Crispy perfection: These golden-brown bites are perfectly crispy on the outside while remaining savory and gooey on the inside.
Homemade goodness: They bring the beloved comforts of Italian cuisine right into your kitchen, making every bite a warm hug.
Easy to customize: Feel free to swap in other fillings or herbs to make the recipe your own, ensuring it’s suited for every palate.
Crowd-pleaser: Whether served as a party appetizer or a family dinner dish, they are certain to impress everyone at the table!
Porcini Truffle Arancini Ingredients
For the Risotto
• Low sodium chicken stock – Provides a flavorful base for the risotto.
• Dried porcini mushrooms – Adds a deep, earthy flavor that enhances the dish.
• Unsalted butter – Ensures control over the dish’s saltiness while adding richness.
• Large shallot – Minced for a sweet onion flavor that complements the risotto beautifully.
• Kosher salt – Essential for seasoning the dish and enhancing all flavors.
• Freshly ground black pepper – Adds a touch of heat to balance the richness of the ingredients.
• Arborio rice – The key to creamy risotto; its starch content is perfect for this dish.
• Dry white wine – Provides acidity and depth of flavor as it cooks down.
• Grated parmesan – Adds a nutty, salty dimension that enriches the risotto.
• Black truffle oil – A luxurious finishing touch to elevate the porcini truffle arancini experience.
For the Filling and Coating
• Low moisture mozzarella – Creates a delightful melty center in each arancini ball.
• All-purpose flour – Essential for the first coating, helping the egg and breadcrumbs stick.
• Eggs – Beaten to create a binding mixture that helps the breadcrumbs adhere.
• Dry bread crumbs – Provide the crispy outer layer that contrasts beautifully with the creamy filling.
• Vegetable oil – For frying; I prefer refined coconut oil for its mild flavor and high smoke point.
• Marinara sauce – A classic dipping companion that enhances the rich flavors of the arancini.
How to Make Porcini Truffle Arancini
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Prepare stock: Heat the chicken stock, 1 cup of water, and dried porcini mushrooms in a small saucepan over medium-low heat. Cook until the mushrooms soften, about 5 minutes. Use a slotted spoon to finely chop mushrooms and keep the broth warm.
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Sauté shallots: Melt unsalted butter in a large pot over medium heat. Add minced shallots, season with kosher salt and freshly ground black pepper, and cook for about 3 minutes until they are soft and translucent.
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Toast rice: Add arborio rice and stir to coat it in the buttery shallot mixture. Cook, stirring often, until the edges of the rice grains turn translucent, approximately 3 to 5 minutes.
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Add mushrooms and wine: Stir in the chopped mushrooms and dry white wine, then season with more salt and black pepper. Bring to a simmer, stirring constantly until the liquid is fully absorbed.
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Cook risotto: Add a ladleful of the hot broth and stir until the liquid is absorbed. Repeat, adding broth in 1 cup increments, stirring gently until the rice is al dente, about 25 minutes. You might not need all the broth!
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Finish the risotto: Stir in the grated parmesan and black truffle oil, seasoning further with salt and black pepper to taste.
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Chill risotto: Spread the risotto evenly on a baking sheet and let it cool. Cover it loosely with plastic wrap and chill for at least 30 minutes until cold and firm.
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Shape arancini balls: Line another baking sheet with parchment paper. Take ¼ cup of the cooled risotto and form it into a ball, inserting a piece of mozzarella into the center. Squeeze the rice shut and roll until smooth. Place on the baking sheet and repeat with the remaining risotto and mozzarella. Freeze the balls for at least 10 minutes.
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Prepare for breading: In three separate bowls, place flour, beaten eggs, and bread crumbs, seasoning each with salt and pepper. Stir to combine.
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Bread the arancini: To coat each ball, roll it in flour and shake off excess, dip into the egg mixture, and then roll in breadcrumbs, pressing gently to adhere. Transfer them to a parchment-lined baking sheet and refrigerate while heating the oil.
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Heat oil: In a large, heavy-bottomed pot, heat about an inch of oil over medium heat until it reaches 350°F.
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Fry arancini: Fry several arancini at a time, rolling them occasionally to ensure even browning, for 5-7 minutes until golden and crispy. Drain on a paper towel-lined plate, sprinkling with salt. Ensure the oil returns to 350°F between batches. Serve hot!
Optional: Serve with marinara sauce for a delightful dipping experience.
Exact quantities are listed in the recipe card below.
Make Ahead Options
These porcini truffle arancini are perfect for busy weeknights or when entertaining, allowing you to prepare in advance for effortless meal planning. You can make the risotto up to 24 hours in advance and keep it refrigerated. Simply spread it out to cool, cover with plastic wrap, and chill until firm. When you’re ready to serve, shape the risotto into balls, stuff them with mozzarella, and freeze for at least 10 minutes to help them hold their shape during frying. This prep-ahead method ensures your arancini are just as delicious when you’re ready to enjoy them! Fry directly from the fridge, and you’ll have golden, crispy delights in no time.
How to Store and Freeze Porcini Truffle Arancini
Room Temperature: Keep freshly fried arancini at room temperature for up to 2 hours, but they are best enjoyed immediately while warm and crispy.
Fridge: Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven for crispiness, rather than the microwave.
Freezer: For longer storage, freeze uncooked arancini on a parchment-lined baking sheet for about 1 hour, then transfer to a freezer bag for up to 2 months.
Reheating: To reheat, bake frozen arancini at 375°F for about 15-20 minutes until heated through and crispy again. Perfect with marinara sauce for dipping!
Porcini Truffle Arancini Variations
Feel free to get adventurous and make this recipe your own with exciting twists that will tantalize your taste buds.
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Vegetarian: Swap chicken stock for vegetable broth and omit the truffle oil for a lighter flavor.
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Cheese Lover: Replace mozzarella with smoked gouda for a surprising, creamy center that adds a rich flavor.
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Spicy Kick: Add crushed red pepper flakes or diced jalapeños to the risotto for a delightful heat that awakens the palate.
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Herb Infusion: Incorporate fresh herbs like parsley or basil into the risotto for a fresh, aromatic enhancement to the classic flavors.
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Gluten-Free: Substitute all-purpose flour and breadcrumbs with gluten-free alternatives like almond flour and gluten-free breadcrumbs.
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Mushroom Medley: Mix in other mushrooms, such as shiitake or cremini, for a more complex flavor profile that will make each bite exciting.
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Nutty Crunch: Toss pine nuts or walnuts into the risotto for a textured addition that also adds a hint of sweetness.
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Stuffed Options: For a gourmet twist, fill the arancini with a mixture of sautéed spinach and feta cheese for a Mediterranean flair.
What to Serve with Porcini Truffle Arancini?
Create a delightful Italian-inspired meal by pairing these crispy morsels with complementary flavors and textures.
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Creamy Polenta: This smooth and buttery dish provides a contrast to the crispy arancini, enhancing the comfort of your meal. Its richness balances the earthy notes of the truffle and mushrooms.
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Garlic Roasted Vegetables: Bright, caramelized veggies bring a pop of color and freshness to the plate. Their natural sweetness complements the savory depth of the arancini beautifully.
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Herbed Salad: A crisp green salad with a zesty vinaigrette offers a refreshing counterpoint to the richness of the arancini. The acidity cuts through the creaminess, keeping each bite exciting.
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Bruschetta: Topping toasted bread with fresh tomatoes, basil, and a drizzle of balsamic glaze offers a light, tangy appetizer or side that tastes like sunshine. It pairs wonderfully with the robust flavors in the arancini.
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Lemon Risotto: For a cohesive Italian feel, a lemony risotto heightens the complexity of your meal. The citrus brightens and contrasts with the truffle, making each taste unique.
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Sangiovese Wine: This red wine, with its bright acidity and notes of cherry, enhances the earthiness of the porcini truffle arancini. Its fruity finish complements the overall flavor profile.
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Tiramisu: Indulge in a classic Italian dessert to finish your meal on a rich and sweet note. The creamy coffee layers of tiramisu create a delightful coupling with the umami of the arancini.
Expert Tips for Porcini Truffle Arancini
Perfect Temperature: Ensure the oil is at the right temperature (350°F) for frying. Too cool, and they’ll absorb oil; too hot, and they’ll burn.
Don’t Rush the Risotto: Stir the risotto slowly and steadily to release the starches, ensuring a creamy texture. Avoid adding too much broth at once—patience is key!
Freezing is Essential: Chilling the arancini for at least 10 minutes after shaping helps them hold their shape while frying. Don’t skip this step!
Balance Seasoning: Remember to taste throughout the cooking process. Properly seasoning each layer, especially with kosher salt and black pepper, enhances the overall flavor of the porcini truffle arancini.
Breadcrumb Quality: Use panko breadcrumbs for an extra crispy coating. They provide a delightful crunch that beautifully contrasts with the creamy filling.
Porcini Truffle Arancini Recipe FAQs
How do I select the best porcini mushrooms?
Absolutely! When selecting dried porcini mushrooms, look for ones that are a rich, deep color with no dark spots all over. The mushrooms should feel firm and dry to the touch. Avoid any that appear damp or have an off smell. Choosing quality ingredients is key to highlighting the flavors in your porcini truffle arancini!
What’s the best way to store leftover arancini?
Very! To store leftover arancini, place them in an airtight container and keep them in the refrigerator for up to 3 days. When you’re ready to enjoy them again, I recommend reheating them in the oven at 375°F for about 10-15 minutes. This will help restore their crispy exterior while warming the delicious filling inside.
Can I freeze arancini before frying?
Absolutely! To freeze your arancini, shape them into balls and place them on a parchment-lined baking sheet, making sure they are not touching. Freeze them for at least 10 minutes, then transfer the balls to a freezer bag. They can be stored in the freezer for up to 3 months. When you’re ready to fry, there’s no need to thaw; just fry them straight from the freezer, adjusting the cooking time slightly.
What should I do if my risotto is too dry or sticky during preparation?
The more the merrier, so don’t stress! If your risotto appears too dry while cooking, simply add additional warm chicken stock—just a ladleful at a time—until you reach your desired consistency. If it seems too sticky, try gently stirring in a bit of extra unsalted butter or olive oil off the heat to loosen it up. Cooking risotto is all about patience and attention!
Is this recipe suitable for vegetarians?
Yes, very! You can easily adapt this recipe for vegetarians by using vegetable stock instead of chicken stock and ensuring that your cheese is vegetarian-friendly. Just keep in mind that the truffle oil has a strong flavor that may not suit everyone’s palate, so feel free to adjust the amount to your taste preference!
How long can I keep cooked arancini at room temperature?
Great question! Cooked arancini should be kept at room temperature for no longer than 2 hours. They are best enjoyed immediately while crispy and warm, but if you have leftovers, refrigerated ones are your best option to ensure flavor and texture remain intact!
Porcini Truffle Arancini: Crispy Bites of Pure Comfort
Ingredients
Equipment
Method
- Heat the chicken stock, 1 cup of water, and dried porcini mushrooms in a small saucepan over medium-low heat. Cook until the mushrooms soften, about 5 minutes. Use a slotted spoon to finely chop mushrooms and keep the broth warm.
- Melt unsalted butter in a large pot over medium heat. Add minced shallots, season with kosher salt and freshly ground black pepper, and cook for about 3 minutes until they are soft and translucent.
- Add arborio rice and stir to coat it in the buttery shallot mixture. Cook, stirring often, until the edges of the rice grains turn translucent, approximately 3 to 5 minutes.
- Stir in the chopped mushrooms and dry white wine, then season with more salt and black pepper. Bring to a simmer, stirring constantly until the liquid is fully absorbed.
- Add a ladleful of the hot broth and stir until the liquid is absorbed. Repeat, adding broth in 1 cup increments, stirring gently until the rice is al dente, about 25 minutes. You might not need all the broth!
- Stir in the grated parmesan and black truffle oil, seasoning further with salt and black pepper to taste.
- Spread the risotto evenly on a baking sheet and let it cool. Cover it loosely with plastic wrap and chill for at least 30 minutes until cold and firm.
- Line another baking sheet with parchment paper. Take ¼ cup of the cooled risotto and form it into a ball, inserting a piece of mozzarella into the center. Squeeze the rice shut and roll until smooth. Place on the baking sheet and repeat with the remaining risotto and mozzarella. Freeze the balls for at least 10 minutes.
- In three separate bowls, place flour, beaten eggs, and bread crumbs, seasoning each with salt and pepper. Stir to combine.
- To coat each ball, roll it in flour and shake off excess, dip into the egg mixture, and then roll in breadcrumbs, pressing gently to adhere. Transfer them to a parchment-lined baking sheet and refrigerate while heating the oil.
- In a large, heavy-bottomed pot, heat about an inch of oil over medium heat until it reaches 350°F.
- Fry several arancini at a time, rolling them occasionally to ensure even browning, for 5-7 minutes until golden and crispy. Drain on a paper towel-lined plate, sprinkling with salt. Ensure the oil returns to 350°F between batches. Serve hot!