Arancini with Mushrooms and Le Fin Renard with Truffles
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Arancini with Mushrooms and Le Fin Renard with Truffles

Here is a bold version of mushroom arancini with a touch of tomato. The truffles in Le Fin Renard with Truffles pair perfectly with the mushrooms. Based on a traditional Italian recipe, these stuffed rice balls are particularly tasty.

Servings : 6 servings
Preparation time :  30 minutes
Cooking time : 1 hour 
Total time : 3 hours 30 minutes

2 tbsp. of vegetable oil

2 finely chopped French shallots

3 chopped garlic cloves

1 cup of arborio rice

1 cup of white wine

4 cups of vegetable stock

1 ¼ cups of white mushrooms chopped with a knife

½ cup of chopped sun-dried tomatoes

2 cups of grated Le Fin Renard with Truffles cheese

1 cup of gluten-free all-purpose flour

2 beaten eggs

2 cups of gluten-free panko breadcrumbs

Homemade or store-bought tomato sauce

Fresh basil to taste

Salt and pepper to taste

  1. In a large saucepan over medium-high heat, heat oil, sauté shallots, and garlic for 2 minutes.

  2. Add rice and stir for about 2 minutes to coat with oil.

  3. Add white wine and reduce until all liquid is absorbed.

  4. Add 1 cup of vegetable broth and stir continuously until the liquid is completely absorbed. Add 1 cup of broth at a time, waiting for it to be absorbed before each addition.

  5. Add mushrooms, sun-dried tomatoes and grated cheese and stir until melted. Add salt and pepper to taste.

  6. Cover the risotto and let stand for 3 to 4 minutes. Refrigerate for 2 hours.

  7. Using an ice cream scoop, shape 22 risotto balls.

  8. In a deep fryer or pan filled with oil, fry the arancini for 2 to 3 minutes.

  9. Serve the arancini hot, 3 or 4 per person, topped with homemade or store-bought tomato sauce. Garnish with fresh basil, chopped.

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