Mushroom Arancini Recipe

Prepare rice base

If rice is freshly cooked and hot, spread on a sheet pan to cool quickly. If using leftover cooled risotto/rice, loosen with 2 tablespoons butter and 1 cup grated parmesan. Season with 1/2 tsp salt and 1/4 tsp pepper. Taste for seasoning. Chill the rice mixture 30 minutes to firm up if very soft.

Form rice balls

Prepare a shallow station with flour, two beaten eggs, and breadcrumbs. With damp hands, take about 2 tablespoons of rice (approximately golf-ball size) and flatten into a palm. Place about 1 teaspoon of chilled mushroom duxelles in the center, then fold rice around it, pressing to seal and shaping into a smooth ball. Repeat to make 16 arancini. Place formed balls on a tray and chill 15–20 minutes to set.

Bread the arancini

Dredge each chilled ball first in flour, shaking off excess, then dip into beaten eggs, then roll evenly in breadcrumbs. For an extra-crispy crust, repeat egg and breadcrumb once more for a double coat.

Fry until golden

Heat neutral oil in a heavy sauté pan or deep pot to 350°F (175°C). Fry arancini in batches (do not overcrowd) 2.5–4 minutes, turning occasionally, until deep golden brown and heated through. Use a thermometer to ensure internal temperature reaches at least 165°F (74°C). Drain on a wire rack or paper towel-lined plate.

Sweat aromatics

Heat 1 tablespoon butter and 1 teaspoon olive oil in a skillet over medium heat. Add finely minced shallot and sauté 1–2 minutes until translucent. Add minced garlic and cook 30 seconds until fragrant.

Cook mushrooms

Add the finely chopped mixed mushrooms and increase heat to medium-high. Cook, stirring often, to release moisture and allow it to evaporate, about 8–10 minutes. Do not overcrowd the pan — mushrooms should brown slightly as liquid reduces.

Season and finish

When pan is mostly dry, deglaze with 2 tablespoons dry white wine (optional) and cook until liquid has mostly evaporated. Stir in chopped thyme, 1/2 tsp salt, 1/4 tsp pepper and 1 tablespoon parsley. Finish by adding remaining 1 tablespoon butter and stir until incorporated. Cool completely before using as filling.

Combine ingredients

Combine chopped tomatoes, 2 tablespoons sugar, 1 tablespoon red wine vinegar, 1 teaspoon minced shallot, 1/2 teaspoon lemon juice, 1/4 teaspoon salt and 1/2 teaspoon olive oil in a small saucepan. Bring to a gentle simmer over medium-low heat.

Reduce to jam

Simmer, stirring occasionally, until mixture thickens to a jammy consistency, about 12–18 minutes. Taste and adjust balance with additional sugar or vinegar if needed. Cool to room temperature; jam will thicken more as it cools.

Infuse cream

In a small saucepan, warm 1/2 cup heavy cream over low heat (do not boil). Add 1 teaspoon finely chopped fresh rosemary and simmer gently 2 minutes to infuse.

Finish cream

Remove from heat and whisk in 1/2 cup grated parmesan until smooth. Season with 1/4 tsp salt and a pinch of black pepper. If too thin, return to low heat and reduce very slightly until sauce coats the back of a spoon. Keep warm or reheat gently before serving.

Quick-pickle onion (optional)

If making quick pickled red onion: combine 1/2 cup apple cider vinegar, 1/2 cup water, 1 tsp sugar and 1/2 tsp salt in a jar, add thinly sliced red onion, let sit 20–30 minutes at room temperature or refrigerate for up to 24 hours.

Dress salad

Toss frisée with 1 tsp extra virgin olive oil, 1 tsp lemon juice, 1/8 tsp salt and 1/8 tsp black pepper just before plating. Add pickled red onion and halved peppadew peppers and gently toss to combine.

Assemble and serve

To plate: Spoon a small pool of rosemary-parmesan cream on each plate. Place 2 arancini on the cream. Add a small mound of dressed frisée beside the arancini. Dot or spoon 1/2 to 1 teaspoon tomato jam on top of each arancini or alongside for acidity. Garnish with additional chopped parsley if desired.