Mushroom Arancini
User Reviews
4.9
Mushroom Arancini
Description
This recipe prepares the rice by sautéing finely chopped onion, garlic, and thyme with sliced white mushrooms, then adding arborio rice to toast briefly. White wine is used to deglaze the pan and enhance flavor before gradually stirring in warm water to cook the rice risotto-style until thick and creamy but firm enough to hold shape.
Butter and grated Parmesan cheese provide richness and help bind the mixture. After cooking, the rice is cooled in the refrigerator to firm it further, making it easier to form into medium-sized balls.
For breading, the shaped balls are dredged in flour, dipped in beaten egg, and coated with panko breadcrumbs. Deep frying in sunflower oil crisps the outer layer, contrasting with the soft mushroom risotto inside.
This preparation transforms leftover risotto into a distinctly textured appetizer or snack. An optional serving suggestion is strained yogurt, which adds a cool, tangy contrast to the fried rice balls.
The chef’s note highlights this as a good way to use leftover risotto, emphasizing the dish's flexibility.
Ingredients
- 1 onion finely chopped, medium
- 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 water warm
- 25 g butter
- 25 g parmesan grated
- extra virgin olive oil
- salt
- black pepper
- sunflower oil for frying
For the breading:
- flour
- 4 medium egg
- panko breadcrumbs
For serving:
- strained yogurt (optional)
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.
Notes
- Leftover risotto can be repurposed into arancini by following this recipe, forming and frying the rice mixture into balls for an appetizer.
- Use disposable gloves when shaping the hot rice mixture for easier handling and hygiene.
User Reviews
Overall Rating
4.9
You'll Also Love
