Truffle Mushroom Arancini with Molten Fontina Step-by-step instructions

Before you start

Before you start, make sure all your ingredients are prepped and within reach. Finely dice the mushrooms, cut the fontina into cubes, and grate the Parmigiano-Reggiano. Have the Arborio rice, broth, wine, and seasonings ready.

Set up your breading station with three shallow dishes: one for flour, one for beaten eggs, and one for panko. Line a baking sheet with parchment paper for the shaped arancini. Finally, fill a large cast iron skillet with oil and have a slotted spoon and paper towels ready for frying.

Instructions

Making the Risotto

1. 1Prepare the Mushrooms and Cheese
   Finely dice the cremini mushrooms into small, even pieces. Cut the fontina into 1/2-inch cubes and set aside. Grate the Parmigiano-Reggiano on the fine side of a box grater into a bowl.
   Look for Mushrooms are finely diced and fontina cubes are uniform.
   Tip Keep the fontina cubes cold until ready to stuff the arancini.
2. 2Start the Risotto
   In a large pot, melt the butter over medium heat. Add the onion and cook until translucent, about 3 minutes. Add the diced mushrooms and cook until they release their liquid and start to brown, about 5 minutes. Stir in the Arborio rice and toast for 2 minutes.
   Look for Onions are soft and mushrooms are browned.
   Tip Toasting the rice in butter helps it absorb liquid slowly for a creamy texture.
3. 3Add Wine and Broth
   Pour in the white wine and stir until it is mostly absorbed. Add the warm vegetable broth, one ladle at a time, stirring frequently. Allow each addition to be absorbed before adding the next. Continue until the rice is al dente and creamy, about 18 minutes.
   Look for The risotto is creamy but the rice still has a slight bite.
   Tip The warm broth keeps the cooking temperature steady.
4. 4Finish the Risotto
   Remove the pot from the heat. Stir in the grated Parmigiano-Reggiano and truffle oil. Season with salt and black pepper to taste. Spread the risotto on a large baking sheet to cool completely, about 15 minutes.
   Look for Risotto is thick and holds together when pressed.
   Tip Cooling the risotto makes it easier to handle and shape.

The risotto should be creamy and thick, with the rice grains tender but still holding their shape. The mushrooms will be browned and the mixture will smell intensely savory with a hint of truffle.

Spread the risotto on a baking sheet and let it cool until it’s cool enough to handle, about 15 minutes. It should be firm enough to hold a shape when pressed.

Shaping and Breading

5. 5Shape the Arancini
   Once the risotto is cool, scoop about 2 tablespoons of risotto into your palm. Flatten it slightly, place a fontina cube in the center, and shape the risotto around the cheese into a ball. Repeat with remaining risotto and cheese.
   Look for Each ball is sealed with no cheese exposed.
   Tip Wet your hands slightly to prevent sticking.
6. 6Set Up the Breading Station
   Place the flour in a shallow dish, the beaten eggs in another, and the panko breadcrumbs in a third. Working with one ball at a time, roll it in flour, dip in egg, then coat thoroughly with panko. Press gently to adhere.
   Look for Each ball is completely coated with panko.
   Tip Use one hand for dry ingredients and the other for wet to avoid clumping.
7. 7Chill the Breaded Balls
   Place the breaded arancini on a plate or baking sheet and refrigerate for at least 15 minutes. This helps the coating adhere and prevents the cheese from leaking during frying.
   Look for The coating is firm and dry to the touch.
   Tip Chilling also helps the arancini hold their shape.

Each arancino should be a neat, compact ball with the fontina cube fully enclosed. The coating should be even and dry, with no bare spots. The balls should feel firm and hold together when gently pressed. After chilling, the coating should be set and not flake off.

Frying to Golden Perfection

8. 8Heat the Oil
   In a large cast iron skillet, heat the vegetable oil over medium-high heat until it shimmers and reaches 350°F (175°C) on a deep-fry thermometer. Use enough oil to come about 1 inch up the sides of the skillet.
   Look for A small piece of bread sizzles immediately when dropped in.
   Tip Maintaining the oil temperature is key to even browning.
9. 9Fry the Arancini
   Carefully place a few arancini in the hot oil, ensuring not to crowd the skillet. Fry for 3–4 minutes per side, turning gently, until deep amber and crunchy all over. Use a slotted spoon to transfer to a paper towel-lined plate.
   Look for The crust is golden brown and crisp.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip Fry in batches to keep the oil temperature steady.
10. 10Shower with Parmesan and Serve
    Immediately shower the hot arancini with the remaining grated Parmigiano-Reggiano. Serve hot, breaking one open to show the molten fontina stretch.
    Look for The cheese pulls in a long, gooey strand.
    Tip Serve right away while the cheese is still molten.

The arancini should be deep amber and crunchy, with a uniform golden color. The oil should be at a steady 350°F (175°C) throughout frying. When you break one open, the cheese should stretch in a long, molten strand. The exterior should be crisp and shatter, while the interior is creamy and hot.

Common mistakes

One common mistake is overcrowding the skillet, which lowers the oil temperature and results in greasy, soggy arancini. Fry in small batches, giving each ball enough space. Another pitfall is undercooking the risotto—it should be creamy but not mushy, as it will continue to cook slightly during frying.

Skipping the chilling step can cause the balls to fall apart in the oil. Also, be sure to seal the fontina completely inside the risotto; any exposed cheese will leak out during frying. Finally, don’t let the oil get too hot—if it smokes, reduce the heat.

How to tell it’s done

The arancini are done when they are deep amber and crunchy all over. To check, insert an instant-read thermometer into the center of a ball—it should read at least 160°F (71°C).

The crust will be firm and golden brown, and when you break one open, the fontina should be fully melted and stretchy. If the cheese is not molten, return the arancini to the oil for another minute. The exterior should be crisp and shatter when bitten, while the interior is creamy and hot.

• Egg dishes: 160°F (71°C) in the thickest part