Mushroom and Truffle Arancini with Parmesan Fonduta
- These golden-brown arancini are filled with a decadent mixture of risotto, sautéed mushrooms, and truffle oil, offering an earthy and umami-rich flavor profile. The cannabis is infused into the risotto itself, providing a subtle relaxing effect. Served atop a creamy parmesan fonduta, these arancini are a luxurious and satisfying appetizer that will impress your guests.
- Ingredients:For the Arancini:2 tablespoons olive oil1 small onion, finely chopped1 cup Arborio rice1/2 cup dry white wine4 cups vegetable broth1/4 cup grated Parmesan cheese2 tablespoons cannabis-infused butter1/2 cup mixed mushrooms, finely chopped1 tablespoon truffle oilSalt and pepper to taste2 large eggs, beaten1 cup breadcrumbsVegetable oil, for fryingFor the Parmesan Fonduta:1 cup heavy cream1 cup grated Parmesan cheeseSalt and white pepper to taste
- Instructions:Make the Risotto: Heat olive oil in a saucepan over medium heat. Add onion and cook until softened, about 5 minutes. Add Arborio rice and cook, stirring constantly, for 1-2 minutes until the edges are translucent. Pour in white wine and cook, stirring, until absorbed. Begin adding warm vegetable broth, one ladle at a time, stirring constantly until each addition is absorbed before adding the next. Continue until rice is creamy and al dente, about 20-25 minutes.Add Mushrooms and Finish Risotto: In a separate skillet, sauté the mixed mushrooms until softened. Stir the mushrooms and truffle oil into the risotto. Stir in Parmesan cheese and cannabis-infused butter. Season with salt and pepper to taste. Transfer the risotto to a baking dish, spread evenly, and let cool completely.Shape the Arancini: Scoop out small portions of the chilled risotto and roll them into balls (about 1-2 inches in diameter).Bread the Arancini: Dip each arancini into the beaten eggs, then dredge in breadcrumbs, ensuring they are fully coated.Fry the Arancini: Heat vegetable oil in a deep fryer or large pot to 350°F (175°C). Fry the arancini in batches until golden brown and heated through, about 2-3 minutes.Make the Fonduta: Heat heavy cream in a saucepan over low heat. Gradually add Parmesan cheese, stirring constantly until the cheese is melted and the fonduta is smooth. Season with salt and white pepper to taste.Serve: Spoon a small amount of parmesan fonduta onto each plate. Top with warm mushroom and truffle arancini. Garnish with a sprinkle of grated Parmesan cheese or a drizzle of truffle oil.
