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Arancini with porcini mushroom risotto

26/11/2023

Certainly, the arancini with porcini mushroom risotto are a delicious variant of the classic Sicilian arancino. Here is the recipe for about 8-10 arancini.

Ingredients

  • 300 g of Arborio or Carnaroli rice
  • 50 g of dried porcini mushrooms
  • 1 small onion, finely chopped
  • 1 liter of hot vegetable broth
  • 80 ml of dry white wine
  • 40 g of butter
  • 100 g of grated Parmesan cheese
  • Extra virgin olive oil (to taste)
  • Salt and black pepper (to taste)
  • 2 eggs
  • Breadcrumbs (to taste)
  • Flour (to taste)
  • 1 mozzarella, cut into cubes
  • Oil for frying (to taste)

Preparation

  1. Rehydrate the porcini mushrooms by placing them in a bowl of lukewarm water for about 30 minutes. Drain and chop roughly.
  2. In a large pan, fry the chopped onion with some oil until it becomes transparent. Add the mushrooms and cook for about 3-4 minutes.
  3. Add the rice and toast it for a few minutes, stirring constantly until it becomes slightly transparent.
  4. Deglaze with the white wine and let it evaporate.
  5. Add the broth one ladle at a time, waiting for the liquid to be absorbed by the rice before adding more, cooking over medium heat and stirring frequently.
  6. Midway through cooking, add salt and pepper, and continue to cook until the rice is al dente.
  7. Remove from the heat, add the butter and grated Parmesan cheese, and stir until getting a creamy risotto. Allow it to cool completely, preferably in the fridge.
  8. Once the risotto is cold, form balls with your hands. Make a hole in the center of each ball and place a cube of mozzarella, then close the arancino.
  9. Coat each arancino first in flour, then in the beaten eggs, and finally in the breadcrumbs, making sure they are completely covered.
  10. Fry the arancini in hot oil until they become golden and crispy.
  11. Drain on paper towels and serve hot.

The porcini mushrooms give the dish a forest and autumnal flavor, and the melting cheese in the center is a delicious and stringy surprise. The arancini turn out to be a robust dish ideal for cold days or as an appetizer in a festive meal.

Curiosity

Arancini originate from Sicily and their name derives from their shape and color, which resemble little oranges. This dish can be made in a multitude of variants, changing the filling or even the type of rice.