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Mushroom Arancini

Mushroom Arancini is one of the most rich and delicious things I have ever made. Perfect appetizer for the holiday season.
Prep Time15 minutes
Cook Time45 minutes
Cooling Time2 hours
Total Time3 hours
Course: Appetizer
Cuisine: Italian
Keyword: cheese, christmas, fried, mushroom, rice, Risotto, tomato
Servings: 12 pieces

Ingredients

  • 1 tbsp olive oil
  • 1 yellow onion
  • 5 cloves garlic
  • 6 cremini mushrooms
  • 1 tsp salt
  • 2½ 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

Instructions

  • 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