Wild Mushroom Arancini Recipe

Heat stock

Place the chicken or vegetable stock in a saucepan and keep it warm over low heat (do not boil). You will ladle warm stock into the rice as it cooks.

Sauté aromatics

In a heavy-bottomed saucepan or deep skillet, heat 1 tablespoon olive oil and 1 tablespoon butter over medium heat. Add the finely diced onion and a pinch of salt. Cook, stirring occasionally, until the onion is translucent and soft, about 5–7 minutes. Add the minced garlic and cook 30–60 seconds until fragrant.

Toast rice

Add the Arborio rice to the pan and stir to coat with the butter and oil. Toast the rice for 1–2 minutes until the edges become translucent and it smells slightly nutty.

Deglaze

Pour in the white wine and cook, stirring, until mostly evaporated, about 1–2 minutes.

Cook risotto

Begin adding the warm stock, one ladle (about 1/2 cup) at a time, stirring frequently. Wait until the liquid is mostly absorbed before adding the next ladle. Continue this process for about 18–20 minutes, until the rice is creamy and cooked through but still has a slight bite (al dente). Adjust heat to maintain a gentle simmer.

Finish risotto

When the rice is done, remove from heat and stir in 2 tablespoons butter, grated Parmigiano-Reggiano, 1 teaspoon salt (adjust to taste) and 1/2 teaspoon black pepper. Spread the risotto onto a shallow baking sheet or tray in an even layer to cool quickly. Chill in the refrigerator for at least 1.5 hours (or up to overnight) until firm; cold risotto is essential for forming arancini.

Prepare mushrooms

While the risotto cools, heat 1 tablespoon butter and 1 teaspoon olive oil in a skillet over medium-high heat. Add the minced shallot and sauté about 1 minute until softened. Add the chopped wild mushrooms in a single layer if possible and let them sear without moving for 2 minutes to develop color.

Cook mushrooms

Stir the mushrooms and continue to cook until their liquid has evaporated and they are golden brown, about 5–7 minutes. Add the chopped thyme, optional dry sherry (or a splash of white wine) and cook until the alcohol evaporates, about 1 minute. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Remove from heat and allow to cool to room temperature. Stir in the ricotta or place small mozzarella cubes aside to use as the melty center.

Form centers

If using ricotta, mix it with a pinch of salt and a tablespoon of grated Parmigiano to make a firm, spoonable center. If using mozzarella, cut into small 1/2-inch cubes and pat dry.

Portion cooled risotto

Set up an assembly station with the chilled risotto, mushroom filling, flour, beaten eggs, and breadcrumbs in separate shallow bowls. Using slightly wet hands, scoop roughly 2 tablespoons of chilled risotto (about the size of a golf ball) and flatten it into a palm to form a small disc or bowl.

Add filling and shape

Place about 1 teaspoon of the cooled mushroom-ricotta mixture (or one small cube of mozzarella and 1 teaspoon mushroom) into the center of the risotto disc. Enclose the filling by bringing the risotto up around it and rolling between your palms to form a tight ball approximately 1.5–2 inches (3–5 cm) in diameter. Repeat until all risotto is used. You should get about 18–22 arancini depending on size.

Bread the arancini

Working in batches, dredge each risotto ball lightly in flour, shaking off excess, then dip into the beaten eggs, letting excess drip off, and finally roll in the breadcrumbs to coat evenly. For an extra-crispy coating, double-dip: back into egg and breadcrumbs again.

Chill before frying

Place coated arancini on a tray and refrigerate for 20–30 minutes to help them hold together during frying.

Heat oil

Pour enough vegetable oil into a deep, heavy pot to reach about 2–3 inches up the side (or prepare a deep fryer) and heat to 350°F (175°C). If shallow frying, heat 1/2 inch oil in a heavy skillet over medium-high heat and maintain steady heat.

Fry arancini

Fry the arancini in batches, careful not to overcrowd the pot. Cook, turning occasionally with a slotted spoon, until evenly golden brown, 3–4 minutes per batch. Transfer to a paper towel–lined tray to drain. If oil temperature drops, allow it to return to 350°F before frying the next batch.

Finish

Optionally, sprinkle with a little lemon zest and extra grated Parmigiano while still warm.

Warm sauce

Gently warm the marinara or passata in a small saucepan over low heat until simmering. Season to taste with salt and pepper.

Serve

Serve 2–3 arancini per person on a spoonful of warm marinara, garnish with chopped parsley and a sprinkle of extra Parmigiano-Reggiano.