Olive Magazine
Truffled Porcini Arancini Recipe

Truffled porcini arancini

Published: August 2, 2018 at 5:18 pm
  • Preparation and cooking time
    • Total time
    • + cooling
  • Easy
  • Makes about 16

Need an impressive canapé? Try our crunchy arancini with truffled porcini mushrooms. These moreish, crispy golden bundles are super creamy and easy to make

  • Vegetarian

Try these truffle porcini arancini, then check out our truffle pasta mafalde, truffled mushroom burgers and truffled ravioli.


  • 25g dried porcini
  • 900ml veg stock
  • 100g risotto rice
  • 25g butter
  • 1 tbsp truffle oil
  • seasoned flour
  • 1 egg, beaten
  • dried breadcrumbs
  • sunflower oil
  • parmesan


  • STEP 1

    Soak the dried porcini in the veg stock for an hour. Sieve, reserving the stock, then chop and fry the porcini and risotto rice in the butter for a few minutes.

  • STEP 2

    Add the porcini stock, a ladle at a time, stirring until absorbed each time. Cook until the rice is tender, then stir in the truffle oil and seasoning. Cool until firm.

  • STEP 3

    Shape rounded tbsps into balls, then roll in seasoned flour, beaten egg, and finally, dried breadcrumbs. Cover and chill for 1 hour to firm.

  • STEP 4

    To cook, heat a deep pan filled one-third full with sunflower oil until a cube of bread browns in 30 seconds.

  • STEP 5

    Fry a few balls at a time until golden and crisp. Lift onto kitchen paper, add a drop of truffle oil to each and toss with finely grated parmesan.


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