Umami Bomb Truffle Risotto Arancini with Porcini Aioli

Instructions

1. 1

   Prepare the risotto: Finely chop shallots and garlic. Heat 1 tablespoon of olive oil in a large pot over medium heat and sauté shallots until softened, about 5 minutes. Add garlic and cook for another minute until fragrant. Add Arborio rice and toast for 2 minutes, stirring constantly. Pour in white wine and cook until evaporated. Gradually add warm vegetable broth, one ladleful at a time, stirring until each addition is absorbed before adding the next. Continue until the rice is al dente, about 18-20 minutes. Stir in Parmesan cheese, butter, truffle oil, salt, and pepper. Remove from heat and stir in egg yolks until well combined. Spread the risotto onto a parchment-lined baking tray and chill in the refrigerator for at least 2 hours, or until firm.

   ~120 min
2. 2

   Prepare the porcini aioli: Soak dried porcini mushrooms in hot water for 20 minutes. Drain and finely chop the rehydrated mushrooms. In a food processor, combine chopped porcini, mayonnaise, and lemon juice. Process until smooth. Season with salt and pepper. Set aside.

   ~30 min
3. 3

   Form the arancini: Once the risotto is firm, scoop about 2 tablespoons of risotto into your hands and form into a ball. Repeat with the remaining risotto. Place flour in one shallow dish, beaten eggs (if using, though egg yolks from risotto are enough binder here) in another, and panko breadcrumbs in a third.

   ~30 min
4. 4

   Coat the arancini: Roll each risotto ball in flour, then dredge in panko breadcrumbs, pressing gently to adhere. Ensure each arancini is fully coated.

   ~15 min
5. 5

   Fry the arancini: Heat vegetable oil in a deep frying pan or pot to 350°F (175°C). Carefully fry the arancini in batches, ensuring not to overcrowd the pan, for 4-6 minutes, or until golden brown and heated through. Use a thermometer to ensure the oil is at the correct temperature. Remove arancini with a slotted spoon and drain on paper towels.

   ~10 min
6. 6

   Serve: Arrange the hot arancini on a serving platter and serve immediately with the porcini aioli for dipping.