An arancino is a ball of rice formed around a savory filling and fried to a delicate outer crispness. In their native Sicily, arancini are typically flavored with saffron and stuffed with chopped meat in tomato sauce.
Ingredients1 small onion, diced 2 cloves garlic 2 teaspoons extra-virgin olive oil 1/4 pound crimini mushrooms, sliced 1/4 pound shiitake mushrooms, sliced 1/4 pound oyster mushrooms, sliced 2-1/2 cups arborio rice 1/2 cup white wine About 2 quarts chicken broth or vegetable stock, heated 2 tablespoons chopped fresh rosemary 2 tablespoons chopped fresh sage 2 tablespoons chopped fresh parsley 7 cups chicken stock 1 ounce taleggio 2 ounces parmesan, grated 2 teaspoons truffle oil 1 tablespoon butter Salt and pepper to taste Flour as needed Beaten eggs as needed Panko (Japanese breadcrumbs) as needed Oil for frying
- In a medium saucepan over medium-high heat, cook the onions and garlic in the oil until the onions are translucent.
- Add the mushrooms and continue to saute until soft.
- Add the rice, stirring constantly for 1 minute, then add the wine.
- Reduce the heat to medium and continue stirring until the wine is nearly absorbed.
- Add 3 ounces of hot broth and continue to stir until almost dry; then add another ladleful.
- Continue the process until rice is just cooked through.
- Stir in the rosemary, sage, parsley, cheeses, butter, truffle oil, salt and pepper.
- Spread the rice mixture onto a baking pan and allow to cool.
- With wet hands, form the mixture into 2-1/2-ounce balls.
- Put the flour, eggs and breadcrumbs into shallow bowls and dredge the rice balls first in flour, then egg, then crumbs, until all have been breaded.
- Deep-fry the balls in oil at 350 degrees until golden brown.
- Keep warm in a 250-degree oven until ready to serve.