Porcini Mushroom Risotto Bites

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Also known as arancini, our delicious porcini mushroom risotto balls have savory fontina cheese centers with just a hint of truffle oil, surrounded by al dente rice with crisp panko coating. They're perfectly crunchy on the outside and delightfully creamy inside. You simply can't eat just one! Ready to cook.

Ingredients and Instructions

cooked white rice (water, medium grain white rice, salt), onion saute (mushroom, onion, unsalted butter [pasteurized cream], mushroom base [cooked mushrooms, salt, sugar, dehydrated potatoes, butter {cream, salt}, torula yeast, natural flavorings, rice flour, onion powder, mushroom powder, garlic powder, caramel color], olive oil, spanish sherry vinegar [contains sulfites], sea salt, porcini mushroom powder, black pepper), truffle cheese (fontina cheese [pasteurized milk, salt, lactic acid bacteria and rennet], truffle peelings [black himalayan truffles peelings/shavings {tuber indicum}, truffle juice, salt], black truffle infused oil [extra virgin olive oil, black truffle flavor], parmesan cheese [milk, salt, starter culture, enzymes {lipase, microbial rennet}], green onion, parsley), bread crumbs (wheat flour, sugar, salt, yeast, ascorbic acid [added as a dough conditioner]), enriched malted wheat flour ([wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid], enzyme [malt]), expeller-pressed canola oil, egg, water. CONTAINS: MILK, EGG, WHEAT.

Keep frozen until ready to bake. CONVENTIONAL OVEN Pre-heat oven to 375° F for 10 minutes. Remove risotto bites from packaging and place 1-inch apart on a lined baking sheet in center of oven. Bake 15-20 minutes until golden brown and thoroughly cooked. Remove from oven if cheese begins to run. Let stand a few minutes before serving. Do not microwave. Oven times may vary. Oven times may vary. For food safety and best quality, cook until an internal temperature of 165° Fahrenheit.

Additional Details

7.50 Ounces
10 pieces
Great for:
For entertaining
Dietary preferences:
New arrivals

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