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Gourmet Truffle Mushroom Arancini with Parmesan Cream

August 2, 2025 by Emma Delaney

Elegant and flavorful, these golden arancini are crafted from rich mushroom risotto delicately infused with truffle oil. Each crisp-fried ball encases a creamy center, optionally filled with mozzarella, and is served atop a velvety Parmesan cream sauce. Finished with microgreens and a dusting of cheese, this appetizer delivers a refined, restaurant-quality experience in every bite.

Why You’ll Love This Recipe

This dish is a celebration of texture and taste—crunchy on the outside, luxuriously creamy inside, and highlighted by earthy mushrooms and aromatic truffle oil. Perfect for dinner parties, elegant starters, or indulgent bites, these arancini bring a touch of gourmet sophistication to your table without being overly complex to prepare.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Risotto:

olive oil
shallot, minced
Arborio rice
dry white wine
warm vegetable broth
finely chopped mushrooms (cremini or shiitake)
truffle oil (or to taste)
grated Parmesan cheese
salt and pepper to taste

For the Arancini:

mozzarella, diced (optional filling)
all-purpose flour
eggs, beaten
panko breadcrumbs
vegetable oil, for frying

Parmesan Cream Sauce:

butter
garlic clove, minced
heavy cream
grated Parmesan cheese
salt and pepper to taste

Garnish:

microgreens
extra Parmesan

Directions

Prepare the risotto: In a pan, sauté the shallots and mushrooms in olive oil until tender. Add Arborio rice and toast for about 1 minute. Deglaze with white wine and gradually add warm broth, stirring continuously until the rice becomes creamy and al dente. Stir in truffle oil, Parmesan cheese, salt, and pepper. Let it cool completely.
Shape the arancini: Once the risotto is chilled, scoop and shape into balls. If using, press a cube of mozzarella into the center of each and re-shape.
Coat the arancini: Roll each ball in flour, then dip in beaten eggs, and coat with panko breadcrumbs. Chill the coated balls in the fridge for about 15 minutes.
Fry: Heat vegetable oil in a deep pot to 350°F (175°C). Fry the arancini in batches for 2–3 minutes until golden brown. Drain on paper towels.
Make the sauce: In a saucepan, melt butter and sauté garlic until fragrant. Add heavy cream and bring to a simmer. Stir in grated Parmesan and season with salt and pepper. Cook until slightly thickened.
Assemble: Serve each arancini on a spoonful of the Parmesan cream sauce. Garnish with microgreens and additional Parmesan.

Servings and timing

Servings: Makes about 16 arancini, serves 4–6 as an appetizer
Prep time: 40 minutes
Cook time: 30 minutes
Total time: 1 hour 10 minutes

Variations

Cheese-free: Omit the mozzarella center for a fully dairy-integrated version.
Meaty twist: Add finely chopped prosciutto or pancetta to the risotto during the sauté step.
Herbaceous flair: Stir in fresh thyme or sage into the risotto for a more complex aroma.
Vegan adaptation: Use vegan butter, cream, and cheese substitutes, and skip the mozzarella filling.
Baked version: Lightly brush the arancini with oil and bake at 400°F (200°C) for 20–25 minutes until golden.

storage/reheating

To store, place cooled arancini in an airtight container and refrigerate for up to 3 days. For longer storage, freeze them on a baking sheet, then transfer to a sealed freezer-safe container or bag for up to 2 months.

To reheat, bake refrigerated or frozen arancini in a preheated 375°F (190°C) oven until heated through and crisp (10–15 minutes for refrigerated, 20–25 minutes for frozen). Avoid microwaving as it can soften the coating.

FAQs

What kind of mushrooms work best for this recipe?

Cremini or shiitake mushrooms are recommended for their deep, earthy flavor, but you may use button mushrooms or a wild mix if preferred.

Can I make the risotto ahead of time?

Yes, the risotto can be made a day in advance and stored in the refrigerator. This actually makes shaping the arancini easier.

Is truffle oil necessary?

While truffle oil adds a luxurious flavor, it is optional. You can substitute with a touch of extra virgin olive oil or skip it altogether.

Can I bake instead of fry the arancini?

Yes, baked arancini are a lighter alternative. Brush them with oil and bake at 400°F (200°C) until crisp and golden.

What wine pairs well with this dish?

A crisp white wine like Pinot Grigio or Sauvignon Blanc complements the richness of the Parmesan and truffle flavors.

Can I make this recipe gluten-free?

Yes, use gluten-free flour and gluten-free breadcrumbs. Always check the labels of your ingredients.

How do I keep the arancini from falling apart?

Ensure the risotto is chilled and firm before forming, and don’t skip the chilling step after breading. This helps them hold their shape during frying.

What can I substitute for Parmesan in the sauce?

Grana Padano or Pecorino Romano are good alternatives. For a non-dairy version, use nutritional yeast with a plant-based cream.

Can I prepare the arancini in advance?

Yes, shape and bread the arancini up to a day ahead and refrigerate until ready to fry or bake.

How do I keep the arancini warm for serving?

Place fried arancini on a baking sheet in a 200°F (95°C) oven for up to 30 minutes before serving.

Conclusion

Gourmet Truffle Mushroom Arancini with Parmesan Cream transforms humble risotto into an elegant appetizer. Rich, creamy, and crisply golden, this dish is sure to impress guests and elevate any occasion. With its flexible variations and make-ahead potential, it is both indulgent and convenient for the modern home cook.