Cheesy Mushroom Arancini

Cheesy Mushroom Arancini

1-hour 30-Minute recipe Serves 18
This mushroom arancini recipe is an amazing appetizer for parties. Balls of creamy risotto are stuffed with cheese and coated with a crispy bread coating for a burst of texture and flavour in each cheesy bite.
1-hour 30-Minute recipe Serves 18

Directions

Prep: 30-minute | Cook: 40-minute
  • 1

    For the Risotto: Soak mushrooms in boiling water in a medium bowl until tender, about 20 minutes. Transfer mushroom to a cutting board, reserving soaking liquid.

  • 2

    Heat a large frying pan over medium-high. Add butter and 1 tbsp oil, then shallot and garlic. Cook, stirring constantly, 1 minute. Stir in rice until all grains are coated, about 2 minutes.

  • 3

    Pour in wine, scraping up any brown bits from bottom of pan. Cook until almost all liquid has been absorbed. Stir in reserved mushroom soaking liquid and 1/2 cup broth. Cook, stirring constantly, until most of the liquid has been absorbed. Continue adding broth while stirring constantly, 1/2 cup at a time, until all the broth has been absorbed and the rice is creamy and al dente, about 20 minutes.

  • 4

    Finely chop soaked mushrooms and stir into rice along with Parmesan and parsley. Spread rice mixture onto a baking sheet to cool quickly. Let stand for 15 minutes while you prepare the crumb coating and cheese filling.

  • 5

    For the Arancini: Beat eggs in a shallow dish. Pour panko in another shallow dish. Divide cooled risotto into 18 equal portions.

  • 6

    Roll each risotto portion into a ball. Using your thumb, make an indent and insert a piece of bocconcini into centre of ball. Re-roll. Repeat with remaining rice and bocconcini.

  • 7

    Dip each ball into egg mixture to coat completely, then roll in panko to coat evenly.

  • 8

    Fill a large deep saucepan with enough oil so that it reaches 2-in up the sides. Set over medium-high. When oil is hot, add a few arancini at a time. (Do not crowd pan.) Fry until golden brown, about 3 minutes. Remove with a slotted spoon and transfer to a paper towel-lined baking sheet. Repeat with remaining arancini.

  • 9

    Serve warm with lemon wedges or spicy marinara sauce, if desired.

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Last updated: March 5th, 2021

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