Mushroom and Truffle Arancini with Parmesan and Truffle sauce

Arancini is a classic Sicilian dish consisting of deep-fried rice balls filled with various ingredients. The name comes from the Italian word “arancia”, which means orange – because the fried balls resemble small oranges in shape and color. A great tip is to make a double batch of risotto and use half of it to make Arancini. I usually prepare the Arancini balls almost completely and freeze them individually. Perfect when you want to serve a luxurious appetizer or tapas without spending hours in the kitchen.

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You will need

Risotto

4 ¼ cups (1000 ml) of water

2 mushroom bouillon cubes

1/3 cup + 1 tbsp (100 ml) olive oil

1 tbsp (15 ml) butter

1/3 cup + 1 tbsp (100 ml) shallots, finely chopped

Red chili to taste, finely chopped

2 tbsp (30 ml) garlic, finely grated

1 ⅔ cups (400 ml) Arborio rice

¾ cup + 1 tbsp (200 ml) white wine

1 cup + 1 tbsp (250 ml) Parmesan cheese, finely grated

1.8 oz (50 g) butter

1–2 tbsp (15-30 ml) truffle oil

Truffle salt or sea salt, to taste

Freshly ground black pepper, to taste

Mushrooms

7 oz (200 g) cooked mushrooms, finely chopped

2 tbsp (30 ml) butter

1 mushroom bouillon cube

⅓ cup + 1 tbsp (100 ml) water

1 tbsp (15 ml) ground dried mushrooms

6 cloves garlic, finely grated

⅓ cup + 1 tbsp (100 ml) flat-leaf parsley, finely chopped

Sea salt, to taste

Freshly ground black pepper, to taste

Filling & Coating for Arancini

Mozzarella, cut into ½-inch cubes

Aged truffle cheddar, cut into ½-inch cubes

All-purpose flour

Beaten egg

Panko breadcrumbs

Canola or peanut oil for frying* (see Tip 1)

Parmesan and Truffle Sauce

1.8 oz (50 g) butter

2 tbsp (30 ml) all-purpose flour

1 2/3 cups (400 ml) whole milk

⅓ cup + 1 tbsp (100 ml) heavy cream

1 mushroom bouillon cube

2 tbsp (30 ml) ground dried funnel chanterelles (or other dried mushrooms)

⅕ tsp grated nutmeg

Freshly ground black pepper, to taste

1 tsp (5 ml) truffle salt

1 ¼ cups (300 ml) grated Parmesan cheese

1 ½ - 2 tbsp (22 ½ - 30 ml) truffle oil

1 tbsp truffle paste (from tube), or fresh/dried truffle from grinder to taste

To serve

Parmesan and truffle sauce

Arugula

Parmesan, grated

Truffle shavings

Red chili, thinly slicedGör så här

How to make it

Day 1

Start by preparing the mushrooms that will be mixed into the risotto

1. Heat a frying pan and add the mushrooms. Cook until all the liquid has evaporated. Add butter and sauté the mushrooms until they become crispy.

7 oz (200 g) cooked mushrooms, finely chopped

2 tbsp (30 ml) butter

2. Add the mushroom bouillon, water, and ground dried mushrooms. Let it simmer for a few minutes, stirring occasionally.

1 mushroom bouillon cube

⅓ cup + 1 tbsp (100 ml) water

1 tbsp (15 ml) ground dried mushrooms

3. Toward the end, add the garlic and parsley. Season with salt and freshly ground black pepper. Set aside.

6 cloves garlic, finely grated

⅓ cup + 1 tbsp (100 ml) flat-leaf parsley, finely chopped

Sea salt, to taste

Freshly ground black pepper, to taste

Risotto

4. Bring water and bouillon to a boil in a pot. Keep the pot on low heat to maintain the temperature throughout cooking.

4 ¼ cups (1000 ml) of water

2 mushroom bouillon cubes

5. In a heavy-bottomed, wide saucepan or sauté pan, heat the olive oil and butter. Add the shallots and chili, and sauté over medium heat until softened, stirring frequently to prevent browning. Add the garlic near the end.

1/3 cup + 1 tbsp (100 ml) olive oil

1 tbsp (15 ml) butter

1/3 cup + 1 tbsp (100 ml) shallots, finely chopped

Red chili to taste, finely chopped

2 tbsp (30 ml) garlic, finely grated

6. Increase the heat and add the rice. Stir well to coat the rice in oil and onions. Cook while stirring until the rice looks dry and glossy, for about 3 minutes.

1 ⅔ cups (400 ml) Arborio rice

7. Lower the heat again and add white wine. Let it simmer until fully absorbed, stirring constantly.

¾ cup + 1 tbsp (200 ml) white wine

8. Add about ¾ cup (200 ml) of warm broth at a time, stirring gently until absorbed before adding more. Stir constantly to achieve the creamy texture. The risotto should simmer gently and have a loose consistency. Add more broth if it becomes too thick.

9. Remove the risotto from the heat and stir in the mushroom mixture, grated Parmesan cheese, butter, and truffle oil. Mix well and season with salt, pepper, and more truffle oil if desired. Let the risotto rest covered for a couple of minutes and then place it covered in a bowl overnight.

1 cup + 1 tbsp (250 ml) Parmesan cheese, finely grated

1.8 oz (50 g) butter

1–2 tbsp (15-30 ml) truffle oil

Truffle salt or sea salt, to taste

Freshly ground black pepper, to taste

Day 2

Truffle and Parmesan Sauce

10. Melt the butter in a saucepan, then stir in the flour. Cook, stirring constantly, for about 1 minute.

1.8 oz (50 g) butter

2 tbsp (30 ml) all-purpose flour

11. Gradually add the milk and cream a little at a time, allowing the sauce to thicken between additions.

1 2/3 cups (400 ml) whole milk

⅓ cup + 1 tbsp (100 ml) heavy cream

12. Crumble in the mushroom bouillon cube and let it simmer for about 1 minute.

1 mushroom bouillon cube

13. Add the nutmeg, pepper, truffle salt, and ground dried funnel chanterelles (or substitute with other dried mushroom). Stir and cook for another minute.

2 tbsp (30 ml) ground dried funnel chanterelles (or other dried mushrooms)

⅕ tsp grated nutmeg

Freshly ground black pepper, to taste

1 tsp (5 ml) truffle salt

14. Remove the saucepan from the heat and stir in the Parmesan. Mix well, then add the truffle paste/dried truffle and truffle oil just before serving.

1 ¼ cups (300 ml) grated Parmesan cheese

1 ½ - 2 tbsp (22 ½ - 30 ml) truffle oil

1 tbsp truffle paste (from tube), or fresh/dried truffle from grinder to taste

Arancini Balls

15. Scoop about 2 heaping tablespoons of risotto per ball and place in mounds on a sheet of parchment paper. Wet your hands and shape the mounds into balls.

16. Use your finger to make a hole in each ball and insert a cube of each mozzarella and truffle cheese. Seal the hole with risotto. (Up to this point, the Arancini can be prepared and frozen* – see Tip 2.)

Mozzarella, cut into ½-inch cubes

Aged truffle cheddar, cut into ½-inch cubes

17. Pour flour and panko on separate plates. Crack an egg into a bowl and beat it. Roll each ball in flour, shaking off the excess, then dip in egg, and finally roll in panko to coat completely. Set aside.

All-purpose flour

Beaten egg

Panko breadcrumbs

Frying

18. Heat oil to 350°F (180°C) in a heavy-bottomed pot with high sides. Fry one or two balls at a time until golden and crisp. Turn them around while frying. Remove with a slotted spoon and drain on paper towels.

Canola or peanut oil for frying* (see Tip 1)

To serve

20. Spread some parmesan- and truffle sauce on small individual serving plates. Place an Arancini ball on top and drizzle some sauce over it. Sprinkle with parmesan, truffle shavings and slices of red chili. Add some color with Arugula leaves.

Parmesan and truffle sauce

Arugula

Parmesan, grated

Truffle, hyvlad eller mald

Red chili, thinly sliced

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Tips and tricks

Tip 1: Using peanut oil for frying minimizes smell

Tip 2: If the Arancini are to be frozen, they can be prepared up to and including step 16. After the Arancini have been filled with cheese, place them on a plate and put them in the freezer. Once they are completely frozen, wrap the balls individually in freezer foil and place them in a freezer bag. When they are to be used, let them thaw in the fridge, and then simply follow steps 17–19.