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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!!

Arancini Risotto Cups

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!!

Course Appetizer
Cuisine Italian
Keyword baked
Custom Category Appetizers, Baked, Diwali, Fusion, International Cuisine
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 8
Calories 238 kcal
Author Nidhi Bothra

Ingredients

  • 3 tbsp olive oil
  • 2 tbsp celery , finely chopped
  • 1 tsp garlic , finely chopped
  • 1 medium onion , finely chopped
  • 2 cups button mushrooms , finely chopped
  • 1 1/2 cup arborio rice
  • 4 sprigs thyme
  • 1/2 cup white wine  (optional)
  • 8 cups vegetable stock  (hot)  or more as needed
  • 3 tbsp butter
  • 1/2 cup parmesan cheese , finely grated (save 2 tbsp for garnish)
  • 4 tbsp bread crumbs
  • 1/2 tsp mixed herb blend
  • truffle oil  for topping
  • salt  to taste

Instructions

  1. In a large saucepan add butter, olive oil, garlic, celery and shallots (onions). Sauté them for about 5 minutes until they are nicely toasted.

  2. Add in the arborio rice and sauté for another 5 minutes on medium heat. Simultaneously, heat up the vegetable stock in a large saucepan.

  3. Once the rice is brown and fragrant, add in about 1/2 cup of white wine (or hot stock). Stir vigorously.

  4. Add in the chopped mushrooms, thyme, and another 1/2 of hot stock once the rice has absorbed the liquid.

  5. 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.

  6. 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.

  7. To serve, in small cups, add some marinara sauce, a layer of risotto, and a breadcrumb topping (herbs, parmesan, and breadcrumbs).

  8. Bake for 5-10 minutes on 350oF/180oC till it is brown on the top.

  9. Garnish with truffle oil, dried herbs and enjoy!

Recipe Video

Recipe Notes

  • Risotto should be cooked on medium heat.
  • Vegetable stock has to be hot and added half cup at a time while cooking the rice. Keep stock at a simmer in a small pan so everything stays hot and ensures that the rice cooks evenly and brings out the flavor.
  • Risotto should have body, but should not be mushy or gluey. Stirring the rice continuously will add air into the risotto which will cool it down and make it gluey. But, if you don't stir enough the rice will stick to the bottom and burn.
  • I topped the arancini risotto cups with parmesan crisps which adds another layer of crispness to the dish and looks great.
Nutrition Facts
Arancini Risotto Cups
Amount Per Serving
Calories 238 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 4g25%
Cholesterol 15mg5%
Sodium 549mg24%
Potassium 155mg4%
Carbohydrates 29g10%
Fiber 1g4%
Sugar 3g3%
Protein 6g12%
Vitamin A 715IU14%
Vitamin C 2.4mg3%
Calcium 91mg9%
Iron 2.2mg12%
* Percent Daily Values are based on a 2000 calorie diet.