Truffled Porcini Arancini Recipe

Truffled porcini arancini

  • makes about 16
  • Easy

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



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