Mushroom Arancini Recipe is a classic Italian dish made from creamy risotto, filled with cheese, coated in breadcrumbs, and fried until golden.
I made this Mushroom Arancini Recipe because I’ve had years of experience preparing arancini and love bringing out deep flavours with mushrooms.
I was inspired after watching a travel show that featured a Sicilian street food market. Now, I’m going to walk you through the full step by step process of making it.
About This Recipe
This Mushroom Arancini Recipe brings together the rich, earthy flavour of sauteed mushrooms with creamy risotto and a gooey mozzarella center.
The main speciality lies in the contrast of textures crispy golden outside and soft, cheesy inside. It’s a dish rooted in traditional Italian cuisine, but with a personal twist using mixed mushrooms for depth.
Each bite offers comfort and bold flavour. This recipe stands out because of its careful preparation and balance of simplicity and indulgence.
How To Prepare Mushroom Arancini Recipe?
Recipe Overview
Prep Time: 30 minutes
Cook Time: 40 minutes
Total Time: 1 hour 10 minutes
Course: Appetizer / Snack
Cuisine: Italian
Yield: Makes About 16 arancini balls
Main Kitchen Utensils Needed
- Medium saucepan
- Large saute pan or skillet
- Wooden spoon or spatula
- Large mixing bowls
- Baking tray (if baking)
- Deep fryer or heavy bottomed pot (if frying)
- Slotted spoon or tongs
- Paper towels (for draining)
Ingredient
- 200g mixed mushrooms (e.g., chestnut, cremini), finely chopped
- 1½ cups Arborio rice
- 4 cups warm vegetable or chicken broth
- ½ cup dry white wine
- 2 tbsp olive oil or unsalted butter
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- ½ cup grated Parmesan cheese
- Salt and freshly ground black pepper, to taste
- 4 oz mozzarella cheese, cut into small cubes
- 1 cup all-purpose flour
- 3 large eggs, beaten
- 2 cups Panko breadcrumbs
- Vegetable oil (for deep frying) or olive oil spray (for baking)
- For Serving; Marinara sauce and fresh basil leaves
How To Make Mushroom Arancini Recipe?
1. Cook The Mushroom Risotto
Start with a wide pan over medium heat. Add a good splash of olive oil or a knob of butter. Throw in some finely chopped onion and let it soften for a couple of minutes don’t rush it. Add minced garlic and chopped mushrooms next. Keep stirring until the mushrooms are nicely browned and any moisture they release is cooked off about 5 minutes. Toss in the Arborio rice and stir to coat everything in the oil. Pour in a splash of white wine and stir until it’s all soaked up.
2. Add The Broth, Bit By Bit
Warm up your broth and keep it nearby. Start adding it to the rice one ladle at a time, stirring constantly. Wait for the liquid to absorb before adding more. Keep going like this for around 20 minutes, until the rice is tender but still has a little bite. Once it’s ready, take it off the heat. Stir in grated Parmesan, and season with salt and pepper. Let the risotto cool down completely you can stick it in the fridge to speed things up.
3. Form The Arancini Balls
Once the risotto’s cold, take a couple tablespoons of it and flatten it in your hand. Press a small cube of mozzarella into the middle, then shape the rice around it to make a ball. Do this until you’re out of risotto.
4. Bread The Arancini
Set up your breading station: flour in one bowl, beaten eggs in another, and Panko breadcrumbs in a third. Roll each rice ball in flour, dip in the egg, then roll in breadcrumbs until fully coated. Place them on a tray and chill in the fridge for 10 to 15 minutes so they firm up.
5. Cook Them Your Way
To Fry: Heat oil in a deep pot or fryer to 350°F (175°C). Fry the balls in batches, turning occasionally, until they’re golden brown usually takes about 3–4 minutes. Drain on paper towels. To Bake (if you’re keeping it lighter): Preheat oven to 400°F (200°C). Spray the arancini with olive oil and bake on a tray for 20–25 minutes. Flip them halfway so they crisp up evenly.
6. Serve It Right
Dish them up hot with a side of warm marinara sauce for dipping. Top with a few torn basil leaves if you’ve got them.
7. Time To Eat
Crunchy outside, melty cheesy middle perfect for parties, snacking, or just treating yourself. Enjoy every bite.
Nutrition Facts Mushroom Arancini Recipe
| Nutrition | Amounts |
|---|---|
| Calories | 310 kcal |
| Protein | 12g |
| Carbohydrates | 35g |
| Fat | 14g |
| Fiber | 2g |
| Sodium | 520mg |
Ways To Use It
1. Enjoy as a warm appetizer to start any meal.
2. Include in picnic baskets for an easy, tasty treat on the go.
3. Serve as finger food during parties or social events.
4. Pair with a simple green salad for a balanced lunch.
5. Add to a buffet or potluck for a crowd pleasing dish everyone will love.
Hot Tips Mushroom Arancini Recipe
➢ Use cold risotto to shape the arancini easily and help them hold their form during frying or baking.
➢ Chop mushrooms finely so they blend smoothly into the rice mixture and enhance the texture.
➢ Fry in small batches for even cooking and a crisp, golden crust.
➢ Freeze the mozzarella cubes for 10 minutes before stuffing to prevent them from melting too quickly.
➢ Chill the rolled balls before coating to keep them firm and avoid falling apart.
Why You Should Try This Mushroom Arancini Recipe Today?
This Mushroom Arancini Recipe delivers rich flavour and comforting texture in every bite. The combination of creamy risotto, savoury mushrooms, and melted mozzarella creates a dish that feels both rustic and indulgent.
Each arancini ball offers a crispy golden crust that contrasts beautifully with the soft, cheesy center. Inspired by classic Italian street food, this version brings warmth and satisfaction straight to your kitchen.
Try it once and it’s likely to become a favourite you’ll come back to often.
How To Make More Delicious Mushroom Arancini Recipe?
To make Mushroom Arancini Recipe even more delicious, start by cooking the risotto slowly, allowing each ladle of broth to fully absorb for maximum flavor.
Saute the mushrooms until deeply browned to bring out their richness. Season well at each stage, including the breadcrumb coating.
Use high quality mozzarella for a creamy center that melts perfectly. Let the formed balls chill before frying for better shape and texture. Serve hot with warm marinara and fresh basil for extra flavour.
Storage And Shelf Life
Store Mushroom Arancini Recipe in an airtight container in the refrigerator for up to three days. Reheating in the oven at 350°F (175°C) helps maintain their crispiness better than microwaving.
For extended storage, freeze the uncooked arancini on a tray, then place them in a freezer-safe bag. They will keep well for up to one month.
When cooking from frozen, add a few extra minutes to the frying or baking time to ensure they are heated through.
Frequently Asked Questions
Can I Use Other Types Of Rice Instead Of Arborio?
Arborio rice works best due to its creamy texture, but you can try other risotto varieties for similar results.
Is It Possible To Bake Instead Of Fry The Arancini?
Yes, baking is a healthier option and still produces a crispy outer layer.
Can I Prepare The Risotto In Advance?
Absolutely, cooking the risotto ahead and chilling it makes shaping easier.
What Mushrooms Work Best In This Recipe?
Mixed varieties like cremini, chestnut, or button mushrooms add great flavour.
How Do I Prevent The Arancini From Falling Apart?
Chill the shaped balls before coating and frying to help them hold together.
Conclusion
I truly enjoyed making this delicious Mushroom Arancini Recipe it was a simple and rewarding success. The crispy texture and rich, cheesy center made every bite worth it.
I hope you feel inspired to try it yourself. It’s easier than it looks and so satisfying to create. Make it soon, enjoy the process, and don’t forget to tell me how incredibly tasty it turned out after you’ve tried Mushroom Arancini Recipe.
More Mushroom Recipes You’ll Love
Chicken Mushroom Recipe | Comfort Food
Enoki Mushroom Recipe || You’ll Love
Mushroom Arancini Recipe
Equipment
- Medium saucepan
- Large saute pan or skillet
- Wooden spoon or spatula
- Large mixing bowls
- Baking tray (if baking)
- Deep fryer or heavy bottomed pot (if frying)
- Slotted spoon or tongs
- Paper towels (for draining)
Ingredients
- 200 g mixed mushrooms e.g., chestnut, cremini, finely chopped
- 1½ cups Arborio rice
- 4 cups warm vegetable or chicken broth
- ½ cup dry white wine
- 2 tbsp olive oil or unsalted butter
- 1 small onion finely chopped
- 2 garlic cloves minced
- ½ cup grated Parmesan cheese
- Salt and freshly ground black pepper to taste
- 4 oz mozzarella cheese cut into small cubes
- 1 cup all-purpose flour
- 3 large eggs beaten
- 2 cups Panko breadcrumbs
- Vegetable oil for deep frying or olive oil spray (for baking)
- For Serving; Marinara sauce and fresh basil leaves
Instructions
Cook The Mushroom Risotto
- Start with a wide pan over medium heat. Add a good splash of olive oil or a knob of butter. Throw in some finely chopped onion and let it soften for a couple of minutes don’t rush it. Add minced garlic and chopped mushrooms next. Keep stirring until the mushrooms are nicely browned and any moisture they release is cooked off about 5 minutes. Toss in the Arborio rice and stir to coat everything in the oil. Pour in a splash of white wine and stir until it’s all soaked up.
Add The Broth, Bit By Bit
- Warm up your broth and keep it nearby. Start adding it to the rice one ladle at a time, stirring constantly. Wait for the liquid to absorb before adding more. Keep going like this for around 20 minutes, until the rice is tender but still has a little bite. Once it’s ready, take it off the heat. Stir in grated Parmesan, and season with salt and pepper. Let the risotto cool down completely you can stick it in the fridge to speed things up.
Form The Arancini Balls
- Once the risotto’s cold, take a couple tablespoons of it and flatten it in your hand. Press a small cube of mozzarella into the middle, then shape the rice around it to make a ball. Do this until you’re out of risotto.
Bread The Arancini
- Set up your breading station: flour in one bowl, beaten eggs in another, and Panko breadcrumbs in a third. Roll each rice ball in flour, dip in the egg, then roll in breadcrumbs until fully coated. Place them on a tray and chill in the fridge for 10 to 15 minutes so they firm up.
Cook Them Your Way
- To Fry: Heat oil in a deep pot or fryer to 350°F (175°C). Fry the balls in batches, turning occasionally, until they’re golden brown usually takes about 3–4 minutes. Drain on paper towels. To Bake (if you’re keeping it lighter): Preheat oven to 400°F (200°C). Spray the arancini with olive oil and bake on a tray for 20–25 minutes. Flip them halfway so they crisp up evenly.
Serve It Right
- Dish them up hot with a side of warm marinara sauce for dipping. Top with a few torn basil leaves if you’ve got them.
Time To Eat
- Crunchy outside, melty cheesy middle perfect for parties, snacking, or just treating yourself. Enjoy every bite.
Notes
Nutrition Facts
Calories: 310 kcal | Protein: 12g | Carbohydrates: 35g | Fat: 14g | Fiber: 2g | Sodium: 520mg“Hi, I’m Samia, a passionate recipe creator with 5 years of experience in crafting delicious, unique dishes. My love for cooking has led me to explore a variety of cuisines, combining flavors to create memorable meals for every occasion. Whether it’s a simple weeknight dinner or an elaborate feast, I believe in making every dish special. Join me on my culinary journey as I share easy-to-follow recipes and tips that will inspire your cooking and bring joy to your kitchen!”