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Arancini with Porcini Mushroom and Truffle Cream

26/11/2023

The arancini with porcini mushroom and truffle cream are a very rich and tasty variant of the traditional Sicilian recipe. Here I explain how to prepare them.

Ingredients

  • 200 g of Arborio or Carnaroli rice
  • 500 ml of vegetable or meat broth
  • 50 g of butter
  • 50 g of grated Parmigiano cheese
  • 1 small onion, finely chopped
  • Extra virgin olive oil
  • Salt and pepper to taste
  • 1 glass of white wine
  • 150 g of fresh or rehydrated porcini mushrooms
  • 30 g of black truffle or a teaspoon of truffle paste
  • Bread crumbs to taste
  • 2 eggs
  • Flour to taste
  • Oil for frying

Preparation

  1. Start by preparing the risotto. In a large pan, sauté the chopped onion in a bit of oil until it becomes translucent.
  2. Add the rice and toast it for a few minutes, until the grains become slightly transparent.
  3. Deglaze with white wine and let the alcohol evaporate.
  4. Gradually add the broth, stirring constantly, and cook until the risotto is al dente (about 15-18 minutes).
  5. When the risotto is almost ready, add the butter and Parmigiano, adjust the seasoning with salt and pepper, and cream the mixture. Let the risotto cool on an oiled plate or in a bowl.
  6. For the porcini mushroom cream, clean the mushrooms and cut them into pieces. Sauté them in a pan with a drizzle of oil and a clove of garlic. Once they are golden, remove the garlic and blend the mushrooms adding a bit of water or broth to achieve a cream.
  7. Add the grated truffle or truffle paste to the porcini cream and taste to adjust the seasoning with salt and pepper.
  8. Form the arancini by taking some cooled risotto, flatten it in your hand, and place a spoonful of the porcini mushroom and truffle cream in the center. Close the arancini giving it a round or oval shape.
  9. Coat each arancini first in flour, then in beaten egg, and finally in breadcrumbs.
  10. Fry the arancini in plenty of hot oil until they are golden and crispy.
  11. Drain them on paper towels and serve hot.

The arancini with porcini mushroom and truffle cream are truly special, a perfect mix between Sicilian cuisine and the autumnal flavors of the woods.

Curiosity

The term “arancino” derives from their appearance which resembles a small orange, especially when they are made in the round shape typical of the Catania region. In Palermo, on the other hand, they are called “arancine” and often have a more elongated shape.