Wild Mushroom Arancini Recipe

Make risotto

Warm the vegetable stock in a pot and keep it at a gentle simmer. In a wide saucepan, heat 2 tbs olive oil and 1 tbs butter over medium heat. Add the finely chopped onion and cook until translucent, about 4 minutes. Add 2 tsp minced garlic and cook 30 seconds until fragrant. Add 1.5 cups Arborio rice and toast, stirring, for 1–2 minutes until edges are translucent.

Pour in 1/2 cup dry white wine and stir until mostly absorbed. Add 1/2 cup hot stock at a time, stirring frequently and allowing liquid to be absorbed before adding more. Continue until rice is just tender and creamy, about 18–20 minutes total. Remove from heat and stir in 2 tbs butter and 3/4 cup grated Parmesan until combined. Season with 1 tsp salt and 1/2 tsp black pepper. Spread the risotto on a rimmed sheet pan to cool quickly; refrigerate uncovered for at least 1 hour (or overnight) until firm.

Once chilled, fold in 2 tbs chopped fresh basil and 1 egg (or equivalent aquafaba) to bind the risotto gently. Chill again 15 minutes if mixture feels too soft to form balls.

In a skillet over medium-high heat, warm 1 tbs olive oil. Add 1 finely diced shallot and sauté 2 minutes until translucent. Add 10 oz sliced mixed wild mushrooms and cook, stirring occasionally, until mushrooms release liquid and it evaporates, about 6–8 minutes.

Add 1 tsp minced garlic, 1 tsp soy sauce/tamari, 1 tsp fresh thyme leaves, 1/2 tsp salt and 1/4 tsp black pepper. Cook 1–2 minutes more to meld flavors. Taste and adjust seasoning. Remove from heat and cool completely: spread on a plate or tray to speed cooling.

When cool, finely chop the mushroom mixture so it will compact inside the arancini (or pulse briefly in a food processor). Reserve about 12 teaspoons of the filling to form centers for 12 arancini.

Char the red peppers directly over a gas flame or under a hot broiler, turning occasionally, until skins are blackened all over, about 10–15 minutes. Transfer peppers to a bowl and cover with plastic wrap or a lid for 10 minutes to steam (easier peeling).

Peel and seed the peppers, discarding stems and seeds. Roughly chop and place in a blender with 1 garlic clove, 1 tbs olive oil, 1 tsp red wine vinegar, 1/4 tsp smoked paprika, 1/2 tsp salt and 1/4 tsp black pepper. Blend until smooth. Taste and adjust acidity/salt. If sauce is too thick, blend in 1–2 tbs water to reach a spoonable consistency. Chill or keep at room temperature until serving.

Prepare a breading station: one shallow bowl with 1 cup all-purpose flour (seasoned with 1/2 tsp salt), one with 2 beaten eggs (or aquafaba), and one with 1.5 cups panko breadcrumbs.

Take about 2 tbs of chilled risotto and flatten into your palm to form a disc. Place about 1 teaspoon (or up to 1 1/2 tsp) of the chopped mushroom filling in the center, then enclose and roll into a compact ball about 1 1/4–1 1/2 inches diameter. Repeat to make 12 arancini. If mixture sticks, wet hands lightly between forming balls.

Dredge each ball in flour, tapping off excess, then dip into the beaten egg, then roll in panko to coat completely. For an extra-crisp shell, double-dip: chill the coated balls 10–15 minutes then dip once more in egg and panko.

Heat 3 cups vegetable oil in a heavy saucepan or deep fryer to 350°F (175°C). Fry arancini in batches, turning gently, until golden brown and crisp, about 3–4 minutes per batch. Do not overcrowd. Use a slotted spoon to transfer to a wire rack or paper towel-lined tray to drain. Keep warm in a low oven (200°F/95°C) if needed while frying remaining batches.

Spoon a tablespoon of the charred red pepper sauce onto each serving plate. Place 2 arancini on each plate (or 3 for a larger portion). Sprinkle 1 tsp grated Parmesan over the arancini and garnish with fresh basil leaves and a light dusting of lemon zest, if using.

Serve immediately while hot so the center is creamy and the exterior remains crisp.