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

Preparation

  1. Start by preparing the risotto. In a large pan, sauté the finely chopped onion in a little 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 the white wine and let the alcohol evaporate.
  4. Add the broth a little at a time, 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 Parmesan, adjust salt and pepper, and stir to combine. Let the risotto cool on an oiled tray 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. When golden, remove the garlic and blend the mushrooms, adding a little water or broth to obtain a cream.
  7. Add the grated truffle or truffle paste to the porcini cream and taste to adjust salt and pepper.
  8. Shape the arancini by taking some cooled risotto, flattening it on your hand, and placing a spoonful of porcini and truffle cream in the center. Close the arancino, giving it a round or oval shape.
  9. Coat each arancino first in flour, then in beaten egg, and finally in breadcrumbs.
  10. Fry the arancini in plenty of hot oil until golden and crispy.
  11. Drain on paper towels and serve hot.

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

Curiosities

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