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.

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.

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.

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.

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.

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.

Crunchy outside, melty cheesy middle perfect for parties, snacking, or just treating yourself. Enjoy every bite.