Smoked Gouda and Mushroom Arancini with Truffle Aioli

Instructions

1. 1

   Prepare the risotto: Heat 1 tablespoon of olive oil in a large pot over medium heat. Add finely chopped onion and sauté until softened, about 5 minutes. Add minced garlic and cook for 1 minute more until fragrant.

   ~6 min
2. 2

   Add Arborio rice to the pot and stir for 1-2 minutes until the grains are lightly toasted.

   ~2 min
3. 3

   Pour in about 1 cup of warm vegetable broth and stir until mostly absorbed. Continue adding broth, about 1 cup at a time, stirring frequently, until the rice is creamy and al dente. This process will take about 20-25 minutes.

   ~25 min
4. 4

   While the risotto is cooking, prepare the mushrooms. In a medium skillet, heat the remaining 1 tablespoon of olive oil over medium-high heat. Add sliced mushrooms and cook until browned and tender, about 5-7 minutes. Season with salt and pepper.

   ~12 min
5. 5

   Once the risotto is cooked, stir in the sautéed mushrooms, grated smoked Gouda, grated Parmesan cheese, and the egg. Season with salt and pepper to taste. Spread the risotto mixture onto a parchment-lined baking sheet and refrigerate for at least 30 minutes to cool and firm up.

   ~35 min
6. 6

   Set up your dredging stations: one shallow dish with flour, one with beaten eggs (if you didn't use the whole egg in the risotto, whisk an extra egg here with a splash of water), and one with breadcrumbs.

7. 7

   Roll the chilled risotto into balls about 1.5 inches in diameter. Dredge each ball first in flour, then in the egg wash, and finally coat thoroughly with breadcrumbs.

   ~15 min
8. 8

   Heat vegetable oil in a large skillet or pot to 350°F (175°C). Carefully fry the arancini in batches, turning occasionally, until golden brown and heated through, about 3-4 minutes per batch. Use a thermometer to ensure oil temperature consistency.

   ~10 min
9. 9

   Remove fried arancini with a slotted spoon and drain on paper towels.

   ~1 min
10. 10

    Make the truffle aioli: In a small bowl, whisk together mayonnaise, truffle oil, and lemon juice. Season with salt and pepper.

    ~3 min
11. 11

    Serve the arancini warm with the truffle aioli for dipping.