Dinner

Truffled Porcini Arancini Recipe

Name: Truffled Porcini Arancini Recipe
Prep time: 1 h 30 min
Cook time: 30 min
Total time: 2 h
Cuisine: Italian
Ingredients: 25g dried porcini mushrooms; 900ml vegetable stock; 100g risotto rice; 25g butter; 1 tbsp truffle oil; Salt and freshly ground black pepper, to taste; Seasoned flour (flour mixed with salt and pepper); 1 egg, beaten; Dried breadcrumbs; Sunflower oil, for frying; Finely grated parmesan cheese, for garnish; Additional truffle oil, for finishing

ByAiden Wells November 17, 2025November 17, 2025

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Introduction

These truffled porcini arancini are a decadent twist on the classic Italian snack. Creamy risotto infused with earthy porcini mushrooms and aromatic truffle oil is shaped into crispy golden balls, perfect for an elegant appetizer or a comforting treat.

On a white plate with raised flower patterns along the rim, there are nine small round croquettes arranged mostly in a circle. Each croquette is golden brown and breaded with a crumbly, crunchy texture, sprinkled with thin white shreds on top. One croquette is broken open, showing a rich, dark brown filling with a glistening, slightly chunky texture inside, indicating a savory filling. Two croquettes have white sticks topped with small white beads piercing them. The plate is placed on a red cloth, all set against a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

25g dried porcini
900ml vegetable stock
100g risotto rice
25g butter
1 tbsp truffle oil
Seasoned flour
1 egg, beaten
Dried breadcrumbs
Sunflower oil (for frying)
Parmesan cheese, finely grated

Instructions

Step 1: Soak the dried porcini mushrooms in the vegetable stock for one hour. Once soaked, strain the mushrooms, reserving the stock. Chop the porcini finely.
Step 2: In a pan, melt the butter and gently fry the chopped porcini and risotto rice together for a few minutes to combine the flavors.
Step 3: Gradually add the reserved porcini stock, one ladle at a time, stirring continuously until each addition is absorbed. Continue this process until the rice is tender and cooked through.
Step 4: Stir in the truffle oil and season to taste. Allow the risotto mixture to cool until firm enough to handle.
Step 5: Shape the cooled risotto into rounded tablespoon-sized balls. Roll each ball first in seasoned flour, then dip in the beaten egg, and finally coat with dried breadcrumbs.
Step 6: Cover the coated balls and chill in the refrigerator for at least one hour to help them firm up.
Step 7: Heat sunflower oil in a deep pan until a cube of bread browns in about 30 seconds to test the temperature.
Step 8: Fry the arancini in batches until golden and crisp, then drain on kitchen paper to remove excess oil.
Step 9: Add a small drop of truffle oil to each hot arancini, then toss or sprinkle with finely grated Parmesan before serving.

Tips & Variations

For extra richness, stir in a spoonful of mascarpone or cream cheese into the risotto before chilling.
Use panko breadcrumbs for an even crunchier coating.
Try adding finely chopped fresh herbs like parsley or thyme to the risotto mixture for added aroma.
If you prefer a milder truffle flavor, reduce the truffle oil by half and finish with a truffle salt sprinkle at the end.

Storage

Store any uncooked arancini covered in the refrigerator for up to 24 hours. Once fried, they are best enjoyed immediately but can be kept in an airtight container in the fridge for up to 2 days. To reheat, bake in a preheated oven at 180°C (350°F) for 10-15 minutes to restore crispness.

How to Serve

The image shows two white plates with a total of seventeen golden-brown, round appetizer balls topped with white shredded cheese. The top plate is rectangular with a slight texture, holding eight balls arranged in two rows, some skewered on decorative picks. The bottom plate is round with a floral pattern around the edge and holds nine balls, two of which are opened to reveal a dark filling. The plates lie on a red cloth with a fringe on a grayish surface, and two glasses of sparkling white wine are partially visible around the setup. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh porcini instead of dried?

Yes, fresh porcini can be used but reduce the soaking time and compensate by using less stock. Chop and sauté them directly with the rice for best results.

Is there a vegetarian alternative for truffle oil?

Truffle oil is vegetarian-friendly since it’s infused oil, but if you want a different flavor, consider using a high-quality olive oil or mushroom-infused oil instead.