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Truffle Mushroom Arancini
Italian

Truffle Mushroom Arancini with Basil Pesto

These delightful Italian snacks feature crispy golden rice balls filled with a creamy mushroom truffle mixture, served with a fresh basil pesto for an extravagant treat.

Total Time1 minute
Servings4
Difficulty
hard
Cost
Medium
Nutrition (per serving)
0
Calories
18
Protein
65
Carbs
30
Fat
4
Fiber
0g
Sodium
Ingredients
  • 2 cups Arborio rice
  • 4 cups chicken or vegetable broth
  • 1 cup dry white wine
  • 1 small onion, finely chopped
  • 3 cloves garlic, minced
  • 8 oz mushrooms, finely chopped
  • 2 tbsp truffle oil
  • 1 cup grated Parmesan cheese
  • 2 large eggs
  • 1 cup flour
  • 1 ½ cups breadcrumbs
  • Salt and pepper to taste
  • Oil for frying
  • Fresh basil leaves (for garnish)
  • 1 cup fresh basil
  • ½ cup olive oil
  • ¼ cup pine nuts
  • 2 tbsp grated Parmesan cheese
  • 1 clove garlic
  • Salt to taste
Instructions
  1. 1In a saucepan, heat chicken or vegetable broth over low heat.
  2. 2In a separate large pot, heat some olive oil over medium heat. Add onion and garlic, and sauté until translucent.
  3. 3Add the Arborio rice, stirring to coat, then add the white wine. Cook until it evaporates, stirring frequently.
  4. 4Begin adding the warm broth, one ladle at a time, stirring continuously until absorbed. Repeat until rice is cooked al dente, about 20 minutes. Let cool.
  5. 5Heat a skillet over medium heat, add 1 tablespoon of oil, then add the chopped mushrooms. Cook until they release moisture and brown. Stir in truffle oil, salt, and pepper, then fold into the cooled risotto along with Parmesan and one beaten egg.
  6. 6Once the mixture is cool enough to handle, form balls using your hands (about 2 inches in diameter) and place them on a baking sheet.
  7. 7Fill three bowls: one with flour, one with the other beaten egg, and one with breadcrumbs. Roll each arancini first in flour, then in egg, and finally in breadcrumbs.
  8. 8Heat oil in a deep pan or fryer over medium-high heat. Fry the arancini in batches until golden brown, about 3-4 minutes per batch. Drain on paper towels.
  9. 9For the basil pesto, blend basil, garlic, pine nuts, Parmesan, and salt in a food processor. Slowly drizzle in olive oil until smooth, adjusting the texture as needed.
  10. 10Serve arancini warm with the basil pesto and garnish with fresh basil leaves.
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