Mushroom Arancini

Mushroom arancini, a savory Italian delight, features a delectable fusion of sautéed mushrooms and creamy Arborio rice. These golden rice balls, coated in breadcrumbs and deep-fried, offer a crispy exterior that gives way to a luscious, aromatic center. Often served as an appetizer, mushroom arancini is a perfect blend of textures and flavors, showcasing the culinary finesse of Italian cuisine. I personally stuffed them with cheese but this is completely optional.

Type of rice for risotto

The preferred rice for making risotto is typically short-grain with a high starch content, and Arborio rice is most commonly used. Other suitable varieties include Carnaroli and Vialone Nano. These rice varieties release starch during the cooking process, contributing to the characteristic richness and creaminess of a well-prepared risotto. You can easily find Arborio rice in many grocery chains such as Walmart.

Steps to cooking risotto for mushroom Arancini

Cooking risotto is a process that requires attention and patience to achieve a creamy and flavorful result. Here are the general steps:

  1. Ingredients and Prep: Gather your ingredients, which typically include Arborio rice, broth (chicken or vegetable), onions, garlic, white wine, butter, and Parmesan cheese. Heat the broth in a separate pot and keep it warm.
  2. Sauté Aromatics: In a large, heavy-bottomed pan, sauté finely chopped onions and minced garlic in olive oil or butter over medium heat until they become translucent.
  3. Toast the Rice: Add the Arborio rice to the pan and toast it for a couple of minutes, stirring frequently. This helps the rice absorb flavors and creates a nutty aroma.
  4. Deglaze with Wine: Pour in a splash of white wine and stir until it’s mostly absorbed by the rice. This step adds acidity and depth of flavor.
  5. Start Adding Broth: Begin adding the warm broth one ladle at a time to the rice. Stir constantly and allow the liquid to be absorbed before adding the next ladle. This gradual process is crucial for developing the creamy consistency of risotto.
  6. Continue Stirring: Keep stirring the rice throughout the cooking process. The constant stirring helps release the starch from the rice, creating the desired creamy texture.
  7. Adjust Seasoning: Season the risotto with salt and pepper, adjusting to taste. You can also add herbs or other seasonings depending on your preference.
  8. Monitor Consistency: Be mindful of the rice’s doneness and the overall consistency. The rice should be cooked al dente, with a creamy sauce surrounding it. Adjust the amount of broth accordingly.
  9. Finish with Butter and Cheese: Once the rice is cooked, remove the pan from heat. Stir in a knob of butter and freshly grated Parmesan cheese to enrich the flavor and enhance the creaminess.

Mushroom Arancini breading stations

Breading arancini involves a simple yet crucial process to achieve that perfect crispy exterior. Here are the steps:

  1. Cool the Risotto: Before breading, ensure that your risotto mixture has cooled down. This not only makes it easier to handle but also helps in shaping the arancini.
  2. Prepare a Breading Station: Set up a breading station with three separate shallow dishes. One for all-purpose flour, one for beaten eggs (seasoned with salt and pepper), and one for breadcrumbs. I personally use panko breadcumbs, but regular breadcrumbs will work as well. This creates an assembly line for efficient breading.
  3. Shape & stuff the Arancini: Take a portion of the cooled risotto mixture and flatten it. Place a block of mozzarella cheese in the middle then shape it into a ball or a rounded oval, ensuring it is compact. Optionally, you can omit the cheese and just shape the risotto into a ball.
  4. Coat in Flour: Roll the shaped arancini in the all-purpose flour, ensuring an even coating. This step helps the egg wash adhere to the surface.
  5. Dip in Egg Wash: Transfer the floured arancini to the beaten egg mixture, ensuring it is fully coated. The egg acts as a binder for the breadcrumbs.
  6. Coat in Breadcrumbs: Roll the arancini in the breadcrumbs, pressing gently to ensure an even coating. Panko breadcrumbs work well for achieving a crispier texture.
  7. Set Aside: Place the breaded arancini on a tray or plate, allowing them to rest for a few minutes. This helps the breading adhere firmly before frying.

Mushroom Arancini

Mushroom Arancini is one of the most rich and delicious things I have ever made. Perfect appetizer for the holiday season.
Prep Time 15 minutes
Cook Time 45 minutes
Cooling Time 2 hours
Total Time 3 hours
Course Appetizer
Cuisine Italian
Servings 12 pieces


  • 1 tbsp olive oil
  • 1 yellow onion
  • 5 cloves garlic
  • 6 cremini mushrooms
  • 1 tsp salt
  • cups Arborio rice
  • ½ cup white wine
  • 1-2 L mushroom or chicken stock
  • 3 tbsp butter
  • ½ cup grated parmesan
  • 1 block mozzarella cheese
  • 1 cup flour
  • 2 large eggs
  • 1 cup panko breadcrumbs
  • marinara sauce
  • basil


  • Into a medium heat pan, add olive oil, diced onions, and diced garlic. Stir 30 seconds – 1 minute.
    1 tbsp olive oil, 1 yellow onion, 5 cloves garlic
  • Add your finely chopped mushrooms in. Stir for 3-5 minutes or until most of the moisture is cooked out.
    6 cremini mushrooms
  • Season with salt and add Arborio rice. Stir 30 seconds.
    2½ cups Arborio rice, 1 tsp salt
  • Add white wine, and continue stirring until the wine has evaporated. (about 2 minutes)
    ½ cup white wine
  • Start to ladle in your stock, 1 cup at a time while stirring. Add more stock as needed. To know when your rice is cooked, just taste test yourself along the way. It should look very creamy. Total cook time for me was about 35-40 minutes. I needed about 2L total of stock but this amount will vary.
    1-2 L mushroom or chicken stock
  • Once the risotto is cooked, add cold butter, and grate in parmesan. Stir until combined.
    3 tbsp butter, ½ cup grated parmesan
  • Place risotto in a long baking dish then into the fridge to cool down.
  • Prepare your mozzarella cheese by cutting them into 1 inch cubes.
    1 block mozzarella cheese
  • Grab a small handful of your cooled risotto and stuff a cube of mozzarella in the middle. Shape into a ball and add more rice if needed.
  • Prepare your breading station which is flour, egg wash, and panko breadcrumbs.
    1 cup flour, 2 large eggs, 1 cup panko breadcrumbs
  • Place the rice balls into flour, then egg wash, and coat well in panko breadcrumbs making sure to press it in.
  • Fry at 350F for 5 minutes or until golden brown and crispy.
  • Plate Arancini over marinara sauce, top with basil, and more parmesan.
    marinara sauce, basil
Keyword cheese, christmas, fried, mushroom, rice, Risotto, tomato

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