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

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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.