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Mushroom Arancini

Mushroom + Mozzarella Arancini

Take risotto to the next level by transforming it into a cheese-stuffed, deep-fried ball of delight! What could be better? Not much, in my humble opinion.
This arancini recipe takes all the flavour and goodness that you get from a risotto and adds flavour and texture by adding in creamy mozzarella, all surrounded by a crispy crust. Served with our Roasted Garlic Tomato Sauce it makes a perfect appetizer for a formal dinner or addition to a charcuterie board. It’s even hearty to stand alone as a fully vegetarian main course.
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Prep Time 1 hour
Cook Time 40 minutes
Total Time 1 hour 40 minutes
Servings: 12
Course: Appetizer
Cuisine: Italian
Calories: 270
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups Arborio rice
  • 2 cups white mushrooms sliced
  • 1 shallot minced
  • 3 cloves garlic minced
  • 2 tbsp olive oil
  • 1/2 cup white wine or replace with equivalent stock
  • 5 1/2 cups vegetable broth low or reduced sodium
  • 1 cup Parmesan cheese grated + divided
  • 3 tbsp salted butter divided
  • 2 large eggs
  • 1 tbsp water
  • 1 cup mozzarella cheese cubed
  • 2 tbsp fresh parsley chopped
  • 1 tbsp Kosher salt divided
  • 1/8 tsp black pepper freshly ground
  • 1 1/2 cups Panko bread crumbs
  • 1/2 cup flour

Equipment

  • large Dutch oven (or large pot)
  • large pot
  • large soup ladle
  • deep fryer (or large pot suitable for frying)
  • grater
  • wooden spoon
  • measuring cups and spoons

Method
 

Mise en Place
  1. Assemble equipment. Chop mushrooms, garlic, and onions, grate cheese, cube mozzarella, measure and separate all ingredients.
  2. Prepare the dredging station: whisk the 2 eggs with 1 tbsp of water in one bowl; combine flour and 1/2 tsp Kosher salt in another; and the breadcrumbs in a third.
Cooking + Assembly
  1. Pour the vegetable broth into a large pot and heat over medium heat until hot. The broth should be kept hot for the duration of the process.
  2. Dry cook the mushrooms in a Dutch oven over medium heat - sprinkling with 1 tsp of salt at the beginning and finishing with 1 tbsp of butter near the end - until soft and slightly browned (approximately 5 minutes). Stir frequently with a wooden spoon. Remove from pot and set aside.
  3. Add 2 tbsp of olive oil to the same pot and heat on medium until shimmering. Add in the shallots and cook for 2 minutes until soft and fragrant. Add in the garlic and continue to cook for 1 minute, stirring and scraping the bottom frequently.
  4. Add the rice and stir to coat, heating until it begins to become translucent - about 3-4 minutes. Add the wine and cook until fully absorbed.
  5. Begin adding the hot vegetable stock 1-2 ladles at a time, stirring frequently with a wooden spoon. Allow the liquid to be absorbed and repeat the process until all broth has been added.
  6. Once completed, remove the pot from heat and add the butter, remaining Kosher salt, pepper, 1/2 cup of grated Parmesan, and mushrooms. Stir well to combine and refrigerate for at least 4 hours (or overnight) to allow the risotto to firm up.
  7. Once fully chilled, place a cube of mozzarella cheese into the middle and form a ball of risotto about 3 inches in diameter. Roll the ball in the flour mixture, covering completely. Place the ball into the egg wash and coat completely. Finally, move to the breadcrumbs and roll until fully coated. Transfer to a plate or baking sheet and repeat the process until all the risotto has been used.
  8. Pre-heat the deep fryer to 375 degrees F.
  9. Once the desired temperature has been reached, place the arancini into the basket and cook 4-5 minutes until crispy and golden brown. Remove from fryer and place onto paper towel to remove excess oil.
  10. Place the finished arancini into a serving dish and top with tomato sauce. Sprinkle with the remaining grated Parmesan and serve immediately.

Notes

  • I used the Roasted Garlic Tomato Sauce recipe as the sauce here. It works perfectly and can be modified to include mushrooms, spinach, or other spices to change up the flavour.
  • This arancini can be made ahead of time and stored in the fridge or freezer. If freezing, remove from freezer at least one hour before frying.
  • This recipe is a bit more difficult because of the time and number of steps involved. However, don't let this dissuade you from trying it because the results are well worth the effort.
  • Note that the total time indicated does not include the minimum 4-hour refrigeration time for the risotto. I would definitely recommend completing this part of the recipe the day before.