Arancini Risotto Cups - These gorgeous deconstructed Arancini cups, made of generous layers of creamy mushroom risotto, tangy marinara sauce, and crispy bread crumbs, are a sure fire way to win over anyone’s heart! Enjoy the layers of flavor and dynamic taste, which will transport you to the land of Italy!!
In a large saucepan add butter, olive oil, garlic, celery and shallots (onions). Sauté them for about 5 minutes until they are nicely toasted.
Add in the arborio rice and sauté for another 5 minutes on medium heat. Simultaneously, heat up the vegetable stock in a large saucepan.
Once the rice is brown and fragrant, add in about 1/2 cup of white wine (or hot stock). Stir vigorously.
Add in the chopped mushrooms, thyme, and another 1/2 of hot stock once the rice has absorbed the liquid.
Continue this process of adding 1/2 cup hot stock once the rice absorbs the liquid for the next 30 minutes. Be sure to stir it continuously.
The rice is done when it’s soft and creamy on the outside and al dente inside, but not mushy. At this point, add in some truffle oil, parmesan cheese, butter, and salt to taste. Also take out the thyme stalks.
To serve, in small cups, add some marinara sauce, a layer of risotto, and a breadcrumb topping (herbs, parmesan, and breadcrumbs).
Bake for 5-10 minutes on 350oF/180oC till it is brown on the top.
Garnish with truffle oil, dried herbs and enjoy!