Mushroom Arancini are crispy, golden-fried risotto balls filled with a savory mushroom mixture, making them a perfect appetizer or snack. The outside is crunchy, while the inside is creamy and packed with earthy flavors of mushrooms, herbs, and cheese. This Italian classic is typically served with a marinara dipping sauce, adding a touch of acidity to balance the richness. Whether served at a party or enjoyed as a light meal, these mushroom arancini are always a crowd-pleaser.
Ingredients:
- 2 cups Arborio rice
- 4 cups vegetable broth
- 1 cup mushrooms, finely chopped (such as cremini or button mushrooms)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup grated Parmesan cheese
- 1/2 cup mozzarella, cubed
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1/4 cup white wine (optional)
- 2 eggs
- 1 cup breadcrumbs
- 1 cup flour
- Salt and pepper to taste
- Vegetable oil for frying
- Fresh parsley, chopped (optional for garnish)
- Marinara sauce (for dipping)
Instructions:
- Prepare the Mushroom Risotto: Heat the olive oil and butter in a large pan over medium heat. Add the onions and garlic, sautéing until softened and translucent, about 3-4 minutes. Stir in the mushrooms and cook until soft and the moisture has evaporated, about 5 minutes. Season with salt and pepper.
- Cook the Risotto: Add the Arborio rice to the pan with the mushroom mixture and stir to coat the rice in the oils. Pour in the white wine (if using) and cook until absorbed. Begin adding the vegetable broth one cup at a time, stirring continuously until each cup is absorbed before adding the next. Continue until the rice is tender and creamy, about 18-20 minutes. Stir in the Parmesan cheese and adjust the seasoning if needed. Let the risotto cool completely.
- Form the Arancini Balls: Once the risotto is cool, take a small handful of the mixture and flatten it slightly in your hand. Place a cube of mozzarella cheese in the center and shape the risotto around it to form a ball. Repeat with the remaining risotto.
- Coat the Arancini: Set up a breading station with three shallow bowls: one with flour, one with beaten eggs, and one with breadcrumbs. Roll each arancini ball first in the flour, then in the eggs, and finally in the breadcrumbs, ensuring they are evenly coated.
- Fry the Arancini: Heat vegetable oil in a large pot or deep fryer to 350°F (175°C). Fry the arancini in batches, turning occasionally, until they are golden brown and crispy on all sides, about 3-4 minutes per batch. Drain on a paper towel-lined plate.
- Serve: Garnish with fresh parsley and serve with warm marinara sauce for dipping.
Enjoy your crispy, cheesy Mushroom Arancini!
