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Mushroom Arancini
4.9 from 348 votes

Mushroom Arancini

Mushroom Arancini are Italian-style deep-fried rice balls made from arborio rice cooked risotto-style with white mushrooms, onion, garlic, and thyme. After thickening and cooling, the rice mixture is shaped into balls, breaded, and fried to a golden crisp. The result is a creamy, savory filling with a crunchy exterior, often served with strained yogurt.

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

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

    Cup of Yum
  1. 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.
  2. Add the rice and sauté for 2 more minutes.
  3. Add the mushrooms and sauté for another 2 minutes.
  4. Add the wine and, once the alcohol has evaporated, add salt and pepper and mix.
  5. 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.
  6. 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.
  7. Pour the mixture into a bowl and transfer to the refrigerator for 2 hours, until it cools and thickens well.
  8. Wearing disposable gloves, form medium size balls and place them on a plate.
For breading:
  1. 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.
  2. Bread the balls well, passing them first through the flour, then the eggs, and finally the panko, until they are completely covered.
  3. 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.
  4. 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.