Menu

Mushroom Aranchinis with Truffle Aioli

These irresistibly cheesy mushroom risotto balls, served with a decadent truffle aioli are perfect for parties and dinners. They can be made in bulk, and once served these savory treats will disappear before you know it! The extraordinary flavors are heightened when paired with PEJU Merlot.

Ingredients

1/4 cup olive oil
2 cups arborio rice
1/2 cup small diced yellow onion
3 cups chopped mixed mushroom (shiitakes, maitake, or cremini)
6 cups of hot water
1 tbsp porcini mushroom powder
salt and ground white pepper to taste
1 cup grated Parmesan cheese
3 oz soft butter
2 cups shredded aged gouda cheese
3 whole eggs beaten
4 cups fine breadcrumbs
2 cups all purpose flour
6 cups of canola or peanut oil (for frying)
1/2 cups mayonnaise
1 glove of garlic minced
1 tbsp black truffle oil
1 tsp chopped black truffles (optional)

Instructions

Serves 24 portions
Prep Time: 30 minutes
Cook Time: 30 minutes

ARANCINIS

In a sauteé pan add the olive oil to medium heat. Add the rice and sauté for about 5 minutes, stirring at all times.

Add the onions and mushrooms, continue to cook for 8 – 10 minutes stirring continuously.

Add the hot water and pocini powder, salt and pepper to taste.

Mix well and let it come to a low simmer stirring once every couple minutes until almost all the liquid has been absorbed.

Add the Parmesan cheese and butter, stir to combine well. Continue to cook for a couple of minutes until you get a creamy and thick risotto consistency.

Spread the risotto onto a flat sheet pan and allow to cool-off. Add the shredded Gouda and combine it well. Reserve until needed.

Make round balls of about 2 oz with the risotto. Dust the risotto balls first with flour, then with eggs, and last with breadcrumbs.

Heat canola or peanut oil in a deep frying pan at 325 degrees.

Fry 4 – 5 arancinis at a time for 3 – 4 minutes until golden brown.

Repeat the process until you are done frying all the arancini, make sure to keep the oil in range of 300 to 325 degrees at all times.

Place arancini on serving platter and top with truffle aioli. Enjoy!

AIOLI

Combine the mayonnaise, garlic, black truffle oil and optional chopped black truffles. Mix until well integrated and reserve until needed.