Il Cucinologo
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Arancini with Porcini Mushroom Risotto

26/11/2023

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

Preparation

  1. Rehydrate the porcini mushrooms by placing them in a bowl of warm water for about 30 minutes. Drain and roughly chop.
  2. In a large pan, sauté the chopped onion with a little oil until it becomes translucent. 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 translucent.
  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. Halfway through cooking, add salt and pepper and continue cooking until the rice is al dente.
  7. Remove from the heat, add the butter and grated Parmesan and stir until you obtain a creamy risotto. Let 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 beaten egg and finally in breadcrumbs, making sure they are completely covered.
  10. Fry the arancini in hot oil until golden and crispy.
  11. Drain on paper towels and serve hot.

Porcini mushrooms give the dish a woodland and autumn flavor, and the addition of melted cheese in the center is a delicious, stringy surprise. The arancini make a hearty dish, ideal for cold days or as an appetizer in a festive meal.

Trivia

Arancini originate from Sicily and their name derives from their shape and color, which resemble small oranges. This dish can be made in countless variations by changing the filling or even the type of rice.