Mushroom Arancini

Name: Mushroom Arancini
Prep time: 20 min
Cook time: 40 min
Total time: 4 h
Yield: 3 servings
Ingredients: 1 medium onion; 1 clove of garlic; 1 tbsp thyme; 130 g arborio rice; 110 g white mushrooms; 80 ml white wine; 870 ml warm water; 25 g butter; 25 g parmesan; extra virgin olive oil; salt; pepper; sunflower oil; flour; 4 medium eggs; panko; strained yogurt

User Reviews

4.9

348 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Additional Time
3 hrs
Total Time
4 hrs
Servings
3 servings
Course
Appetizer
Cuisine
Greek

Mushroom Arancini

Iris Warren

Report

A fantastic Italian appetizer that can also be made with leftover risotto.

Share:

I Made This!

261 people made this

Print

69 people printed this

Save this

208 people saved this

Ingredients

Servings

1 medium onion finely chopped
1 clove of garlic finely chopped
1 tbsp thyme finely chopped
130 g arborio rice
110 g white mushrooms sliced
80 ml white wine
870 ml warm water
25 g butter
25 g parmesan grated
extra virgin olive oil
salt
pepper
sunflower oil for frying

For the breading:

flour
4 medium eggs
panko breadcrumbs

For serving:

strained yogurt (optional)

Add to Shopping List

Instructions

Place a small saucepan over medium to high heat. Once heated, add a little olive oil, onion, garlic and thyme. Sauté for 2-3 minutes.
Add the rice and sauté for 2 more minutes.
Add the mushrooms and sauté for another 2 minutes.
Add the wine and, once the alcohol has evaporated, add salt and pepper and mix.
Add the water, in batches, and cook, stirring at regular intervals, until it is absorbed. Repeat this process until the mixture is completely thickened, as if making a risotto.
Remove from the heat and add the butter and Parmesan. Stir constantly so that it gets a nice creamy texture but, at the same time, not too wet to help form balls later.
Pour the mixture into a bowl and transfer to the refrigerator for 2 hours, until it cools and thickens well.
Wearing disposable gloves, form medium size balls and place them on a plate.

For breading:

You will need 3 deep dishes. The first dish has the flour, the second has the well beaten eggs, and the third has the panko.
Bread the balls well, passing them first through the flour, then the eggs, and finally the panko, until they are completely covered.
Place a pan with plenty of sunflower oil over medium heat. Once heated, fry the arancini until golden and crispy. Transfer to a plate with absorbent paper.
Serve the arancini with strained yogurt.