Hazelnut & Wild Mushroom Arancini
with lemon aioli
Paired with 2023 Finger Lakes Pét-Nat Riesling
Time: 60 min
Techniques: Risotto, dredge, fry
Yields: 10 arancini, 1 cup of aioli
Arancini are a labor of gooey cheesy love, and always a crowdpleaser. This risotto leans on oyster mushrooms and hazelnuts for a deeply savory, nutty, and earthy flavor, then fried and dipped in lemon aioli to introduce brightness and tang. I love this risotto both on its own and when it’s fried into crispy arancini. Oyster mushrooms are sourceable from climate controlled farms in winter, and both melty cheese and hazelnuts always feel right in the colder months.
Paired this with our 2023 Finger Lakes Pet-Nat Riesling to bring vibrant acidity and citrus notes which brighten the earthy mushrooms and hazelnuts, while gentle bubbles refresh the palate between bites. It’s a pairing that feels celebratory, yet effortless — perfect for starting a meal or passing around with friends.
Ingredients
Lemon Aioli
- 1 egg yolk
- 1 clove garlic, grated with a microplane
- 1 cup neutral oil [chef recommends grapeseed or canola]
- 1 tsp kosher salt
- 1 tbsp lemon juice
Risotto Base
- 1 shallot, diced
- 1 tbsp butter
- 1 extra virgin olive oil
- ½ cup [4oz] oyster mushrooms, chopped
- 1 cup risotto
- ½ cup white wine
- 4 cups vegetable stock
- 1⁄3 cup toasted and pulsed hazelnuts ½ cup grated parmesan
- 10 cubes mozzarella, for stuffing arancini
Breading
- 1 cup AP flour
- 4 eggs
- 1-2 cups breadcrumbs
Frying
- Canola oil, filled to halfway of frying vessel
Instructions: Aioli
- Prepare bowl: Secure a mixing bowl on a damp towel to keep it steady while whisking.
- Mash garlic: Combine grated garlic and salt in the bowl, pressing together with a spoon or whisk to release flavor.
- Add yolk: Whisk in the egg yolk until smooth and cohesive.
- Emulsify: Add the oil drop by drop at first, whisking constantly until the mixture begins to thicken. Once the emulsion forms, slowly stream in the remaining oil in a thin, steady stream, continuing to whisk until all is incorporated and creamy.
- Finish: Whisk in lemon juice to taste. Adjust seasoning with additional salt or lemon if needed.
Instructions: Arancini
- Prepare aromatics: In a wide skillet, heat butter and olive oil over medium heat. Add diced shallot and cook until soft and glossy, about 3–4 minutes.
- Cook mushrooms: Add chopped oyster mushrooms and cook for about 6 minutes, stirring occasionally, until they release moisture and begin to brown.
- Toast rice: Stir in arborio rice and toast for 1–2 minutes, coating grains evenly in the fat.
- Deglaze: Pour in white wine and stir until fully absorbed.
- Add stock gradually: Add warm stock one ladle at a time, stirring frequently and waiting for each addition to be mostly absorbed before adding more. Continue until rice is creamy and tender, about 20 minutes.
- Finish risotto: Fold in toasted hazelnuts and Parmesan. Season to taste. Spread onto a tray to cool, then refrigerate for at least 2 hours or overnight.
- Form arancini: Using about 1⁄3 cup risotto per piece, roll into balls, pressing one mozzarella cube into the center of each. Seal and roll smooth.
- Bread: Set up a standard breading station [flour → egg → breadcrumbs]. Dredge each ball in flour, dip in egg, and coat evenly in breadcrumbs.
- Fry: Heat canola oil to 325°F. Fry arancini in batches for 3–5 minutes, turning occasionally, until golden brown and crisp. Place on a wire rack and finish with a sprinkle of kosher salt fresh out of the oil.
- Serve: Enjoy warm, dipped in lemon aioli for brightness and balance.
How We'd Serve It
This dish is an ideal opening bite for a dinner party or a cozy winter night at home. Pour the Pet-Nat well-chilled to best compliment the warmth of the arancini.
If the pairing makes it to your table, tag us @livingrootswine & @natasha.bethh and let us know how you enjoyed it!
