Description

Elegant and flavorful golden arancini made from creamy mushroom risotto, lightly truffled and fried until crisp. Served atop a velvety Parmesan cream sauce and garnished with microgreens and cheese, delivering restaurant-quality taste and texture.

Ingredients

Units Scale

1 tablespoon olive oil
1 small shallot, minced
1 cup Arborio rice
1/4 cup dry white wine
2 1/2 cups warm vegetable broth
1 cup finely chopped mushrooms (cremini or shiitake)
1 tablespoon truffle oil (or to taste)
1/4 cup grated Parmesan cheese
Salt and pepper to taste
1/2 cup mozzarella, diced (optional filling)
1/2 cup all-purpose flour
2 eggs, beaten
1 cup panko breadcrumbs
Vegetable oil, for frying
1 tablespoon butter
1 garlic clove, minced
1/2 cup heavy cream
1/4 cup grated Parmesan cheese
Salt and pepper to taste
Microgreens, for garnish
Extra Parmesan, for garnish

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Instructions

Heat olive oil in a pan and sauté shallots and mushrooms until soft.
Add Arborio rice and toast for 1 minute.
Deglaze with white wine, then gradually add warm broth while stirring until rice is creamy and cooked.
Stir in truffle oil, Parmesan, salt, and pepper. Let cool completely.
Form chilled risotto into balls, inserting a cube of mozzarella in the center if desired.
Dredge each ball in flour, then egg, then panko breadcrumbs. Chill for 15 minutes.
Heat vegetable oil in a deep pot to 350°F (175°C). Fry arancini for 2–3 minutes until golden.
For the Parmesan cream sauce, melt butter in a saucepan, add garlic, then pour in heavy cream and Parmesan. Simmer until slightly thickened and season with salt and pepper.
Serve arancini on a spoonful of cream sauce and garnish with microgreens and extra Parmesan.

Notes

Make risotto a day ahead to save time.
Use truffle oil sparingly, as it has a strong flavor.
Chilling the balls before frying helps them hold shape.
Serve immediately for best texture and taste.

Nutrition

Serving Size: 1 arancini with sauce
Calories: 210
Sugar: 1g
Sodium: 280mg
Fat: 13g
Saturated Fat: 5g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 1g
Protein: 6g
Cholesterol: 35mg