Wild Mushroom Arancini with Truffle Aioli

Foley Sonoma

5110 Highway 128
Geyserville, CA 95441

The earthy wild mushrooms and melted cheese of these arancini, dipped in decadent truffle aioli, pair perfectly with the rich fruit flavors of the hearty Foley Cabernet Sauvignon.

Traditional Risotto

  • 5 cups chicken broth
  • 3 tablespoons olive oil
  • 1 onion, finely diced
  • 3 garlic cloves, minced
  • 2 cups short-grain Arborio rice
  • 1/2 cup dry white wine (or more chicken broth)
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons unsalted butter
  • Salt and freshly ground pepper, to taste
To make the risotto, in a heavy saucepan over low heat, bring the broth to a simmer. 

In another heavy saucepan over medium heat, warm the olive oil. Add the onion and garlic and cook, stirring frequently, until the onion is translucent, 4 to 5 minutes; do not let it brown. Stir in the rice and cook, stirring constantly, until some of the grains begin to look translucent, 3 to 4 minutes. Add the wine and cook, stirring, until the liquid is absorbed. 

Add 1/2 cup of hot broth to the rice and cook, stirring constantly, until the liquid is absorbed. Continue this process of adding the hot broth to the rice while continually stirring until the rice is al dente but cooked and the risotto is creamy. 

Remove from the heat and stir in the cheese and butter until creamy. Season to taste with salt and pepper.

Truffle Aioli

  • 1 garlic clove, peeled
  • 1/4 teaspoon sea salt
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons black truffle powder
  • 2 egg yolks
  • 1/2 cup grapeseed oil
  • 1 teaspoon black truffle oil
To make the aioli, in a 1- to 2-cup food processor, combine the garlic, salt, lemon juice, truffle powder and egg yolks and process until thick and smooth. Stop the processor and scrape down the sides of the bowl. With the processor running, slowly add the grapeseed oil and truffle oil until emulsified. You will have about 3/4 cup aioli. Transfer the aioli to a serving bowl, cover and refrigerate until ready to serve.

NOTE: Grapeseed oil has a light flavor and good emulsifying properties. If you can't find it, substitute extra-virgin olive oil, canola oil or vegetable oil.

Wild Mushroom Arancini

  • 1 large egg
  • 2 tablespoons grated Parmesan cheese
  • 1 cup plain bread crumbs, plus more as needed
  • 1 cup prepared risotto (recipe above, or use your favorite leftovers)
  • 1/4 cup wild mushrooms, chopped and sautéed until tender
  • 1/3 cup grated fontina cheese
  • Vegetable oil for frying
  • Sea salt for serving
To make the arancini, in a bowl, whisk together the egg, Parmesan and half of the bread crumbs. Add the risotto, mushrooms and fontina and mix well. Shape into 6 equal balls and roll the balls in the remaining bread crumbs. Place on a paper towel–lined plate, cover loosely and refrigerate for at least 2 hours.

When ready to cook the arancini, roll the balls in a little more bread crumbs if needed. Line another plate with paper towels. In a deep frying pan, heat vegetable oil to 360°F on a deep-frying thermometer. 

Fry the arancini until golden brown and warm in the center, 3 to 4 minutes. Transfer to the paper towel–lined plate. Season with a pinch of sea salt and serve with the truffle aioli.

NOTE: In place of the fontina, you can use Gruyère, Gouda or mozzarella cheese.