Description
A healthier baked version of classic Arancini made with Arborio rice, cheese, and flavorful veggies, served with marinara sauce.
Ingredients
- 1 cup Arborio Rice
- 4 cups Vegetable Stock
- 1 cup Button Mushrooms
- 2 cloves Garlic
- 1 small Onion
- 2 tablespoons Butter
- 1 tablespoon Olive Oil
- 1 teaspoon Thyme
- 1/2 cup White Wine (optional)
- 1/2 cup Parmesan Cheese
- 1 cup Breadcrumbs
- 1 tablespoon Truffle Oil
- 1 cup Marinara Sauce
Instructions
- Heat the vegetable stock in a pot and keep warm on low heat.
- In a large pan, heat olive oil and butter over medium heat.
- Add chopped onion and garlic, cooking until softened, about 3-4 minutes.
- Stir in mushrooms and thyme, cooking for another 3 minutes.
- Add Arborio rice and toast lightly while stirring for about 2 minutes.
- Pour in white wine (if using) and let it absorb.
- Gradually add warm vegetable stock, one ladle at a time, stirring frequently for about 15-20 minutes.
- Once creamy and al dente, remove from heat and stir in Parmesan cheese; cool slightly.
- Preheat oven to 400°F (200°C).
- Shape risotto into small balls or cups, roll in breadcrumbs, and place on a parchment-lined baking sheet.
- Drizzle with truffle oil and bake for 20-25 minutes until golden brown.
- Serve warm with marinara sauce for dipping.
Notes
Ensure risotto is thick enough to hold shape before shaping cups. Experiment with different fillings and toppings for variety.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Italian