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Mushroom Arancini

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

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

Ingredients

  • 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)

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:
    Cup of Yum
  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

  • Chef's tip: If you have any risotto leftover, you can turn it into a yummy appetizer the next day following the recipe below.