Mushroom Arancini Recipe
Served in a phyllo cup and garnished with green onion and diced tomatoes. Served with a garlic aioli dipping sauce.
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Ingredients
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Arancini
Phyllo Cups
Garlic Aioli Dipping Sauce
Garnish
Method
Arancini Preparation
- 1
- 2
Combine Ingredients
In a large bowl, mix together the cooked Arborio rice, sautéed mushrooms, grated Parmesan cheese, and eggs. Stir until well combined. Add breadcrumbs and mix until the mixture holds together.
- 3
Form the Arancini
With wet hands, take a small amount of the rice mixture and form it into a ball, about the size of a golf ball. Repeat until all the mixture is used. Place the balls on a baking sheet.
Phyllo Cups Preparation
- 4
- 5
Form Cups
Gently press each square of phyllo dough into a muffin tin to create cups. Make sure they are well-shaped to hold the arancini.
Baking and Finishing
- 6
Bake Phyllo Cups
Place the muffin tin with phyllo cups in the preheated oven and bake for about 10-12 minutes, or until golden brown.
- 7
Fry the Arancini
In a deep skillet, heat oil for frying. Once hot, carefully add the arancini balls and fry until golden brown and crispy on all sides, about 3-4 minutes. Remove and drain on paper towels.
- 8
Assemble the Dish
Place each fried arancini ball into the baked phyllo cup. Top with diced tomatoes and sliced green onions for garnish.
Garlic Aioli Preparation
- 9
Make the Aioli
In a small bowl, combine mayonnaise, minced garlic, lemon juice, salt, and black pepper. Whisk until smooth and creamy.
