Mushroom Arancini (Crispy Italian Risotto Balls)
These crispy mushroom arancini are made with creamy mushroom risotto, stuffed with gooey mozzarella, coated in crunchy breadcrumbs and fried until perfectly golden. A delicious Sicilian-inspired way to transform leftover risotto into one of Italy’s most irresistible appetisers.
Servings: 12 arancini
Calories: 302kcal
Ingredients
For the Mushroom Risotto
- 20 g dried porcini mushrooms
- 5 cups mushroom or vegetable stock
- 2 tbsp olive oil
- 1 onion (medium sized) finely diced
- 250 g portobello and brown mushrooms, finely chopped
- 300 g Carnaroli rice
- ½ cup dry white wine
- 1 tbsp chopped fresh oregano
- 3 tbsp unsalted butter
- 1 cup finely grated Parmigiano Reggiano
- salt & pepper
For the Arancini
- 150 g mozzarella, cut into 12 cubes
- ½ cup plain (all-purpose) flour
- 2 eggs beaten
- 2 cups panko breadcrumbs (or fine dried breadcrumbs)
- Vegetable or sunflower oil for deep frying
Instructions
- Soak the dried porcini in the boiling water for 15 minutes. Remove the mushrooms, finely chop them and strain the soaking liquid through a fine sieve. Add the mushroom liquid to the stock and keep hot over a low heat.
- Heat the olive oil in a large pan over a medium heat. Cook the onion for 4–5 minutes until softened, then add the chopped fresh mushrooms and porcini. Cook for 7–8 minutes until all the moisture has evaporated.
- Stir in the rice and cook for 1–2 minutes before pouring in the wine. Let it bubble for about 30 seconds.
- Add the hot stock a couple of ladlefuls at a time, stirring regularly and allowing each addition to be absorbed before adding more. Continue for 20–25 minutes until the rice is tender with a slight bite and the risotto is creamy.
- Remove from the heat and beat in the butter and Parmigiano Reggiano until glossy and creamy. Season with salt & pepper to your own taste (around 1tsp of sea salt) Spread the risotto onto a tray or large dish and leave to cool completely. Refrigerate for at least 2 hours, preferably overnight.
- Place the flour, beaten eggs and breadcrumbs into three separate bowls.
- Divide the cold risotto into 12 equal portions. Flatten each portion slightly, press a cube of mozzarella into the centre and seal the rice around it, rolling into a compact ball.
- Coat each ball first in flour, then egg and finally breadcrumbs. Refrigerate for 1 hour.
- Heat 5–8cm (2–3 inches) of oil to 175°C (350°F). Fry the arancini in batches of 4–5 for 3–5 minutes until crisp and deep golden.
- Drain on a wire rack or paper towel and leave to cool for 2–3 minutes before serving.
Notes
- Leftover mushroom risotto is ideal, as chilled risotto is much easier to shape.
- Carnaroli rice gives the creamiest texture, but Arborio works well too.
- Smoked mozzarella or Gorgonzola make excellent alternatives to regular mozzarella.
- Keep the oil close to 175°C (350°F) throughout frying for crisp, non-greasy arancini.
- Refrigerating the breaded arancini before frying helps the coating adhere.
- Freeze cooked arancini for up to 3 months. Reheat from frozen in a 200°C/400°F oven for 20–25 minutes until hot and crisp.
Nutrition
Calories: 302kcal | Carbohydrates: 36g | Protein: 11g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 50mg | Sodium: 690mg | Potassium: 190mg | Fiber: 2g | Sugar: 3g | Vitamin A: 492IU | Vitamin C: 1mg | Calcium: 197mg | Iron: 2mg