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
In a large saucepan over medium-high heat, heat oil, sauté shallots, and garlic for 2 minutes.
Add rice and stir for about 2 minutes to coat with oil.
Add white wine and reduce until all liquid is absorbed.
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.
Add mushrooms, sun-dried tomatoes and grated cheese and stir until melted. Add salt and pepper to taste.
Cover the risotto and let stand for 3 to 4 minutes. Refrigerate for 2 hours.
Using an ice cream scoop, shape 22 risotto balls.
In a deep fryer or pan filled with oil, fry the arancini for 2 to 3 minutes.
Serve the arancini hot, 3 or 4 per person, topped with homemade or store-bought tomato sauce. Garnish with fresh basil, chopped.