Crumbly Blue & Mushroom Arancini Recipe

Cook onions low and slow

Heat 2 tbs olive oil in a medium skillet over medium‑low heat. Add the thinly sliced red onions and a pinch of salt. Cook, stirring occasionally, until soft and beginning to brown, about 15–18 minutes.

Add brown sugar and continue to cook for 1–2 minutes until the sugar melts and coats the onions.

Stir in 2 tbs red wine vinegar and 1 tbs balsamic vinegar. Increase heat to medium for 1–2 minutes to reduce slightly, then lower heat and simmer until jammy, another 3–5 minutes. Season with 1/4 tsp salt and 1/4 tsp black pepper. Remove from heat and let cool to room temperature.

In a small bowl combine 1 cup Greek yogurt, 2 tbs mayonnaise, 1 minced garlic clove, 2 tbs chopped parsley, 1 tbs chopped chives and 1 tbs lemon juice.

Season with 1/4 tsp salt and 1/4 tsp black pepper. Mix thoroughly, taste and adjust seasoning. Chill in the refrigerator while you make the arancini to let flavors marry.

Prepare mushrooms: melt 2 tbs butter in a skillet over medium heat. Add 2 cups finely chopped mushrooms, 2 minced garlic cloves and 1 tsp thyme. Sauté until mushrooms release their liquid and it evaporates and the mushrooms are golden, about 6–8 minutes. Season with 1/2 tsp salt and 1/2 tsp black pepper. Remove from heat and let cool slightly.

If your risotto is warm, refrigerate until firm (at least 30 minutes). In a large bowl break up 4 cups of cooled risotto so it’s pliable but not sticky. Fold in half of the crumbled blue cheese (about 1/2 cup) and the cooled mushroom mixture — reserve the remaining blue cheese for stuffing.

Using damp hands, form the risotto mixture into 8 equal balls (about 3 inches diameter). Press a small indentation into each ball and place about 1–1.5 tbs of the reserved crumbled blue cheese in the center, then close and reshape so the cheese is fully enclosed.

Set up a breading station: one shallow bowl with 1 cup all‑purpose flour, one with 3 beaten eggs, and one with 2 cups panko breadcrumbs mixed with 1/4 cup grated Parmesan (optional). Season flour with a pinch of salt and pepper.

Roll each risotto ball in flour, shaking off excess, dip into beaten eggs, then coat thoroughly with the panko mixture, pressing gently to adhere. For an extra crisp shell repeat the egg and panko step for a double coating.

Heat about 1 cup vegetable oil in a heavy skillet over medium heat (oil should be about 170–180°C/340–360°F if using a thermometer) — enough to shallow fry where balls half‑submerge. Alternatively use a deep fryer to 170–175°C.

Fry arancini in batches, careful not to overcrowd, turning so all sides become golden brown and crisp, about 3–4 minutes per batch. Adjust heat to maintain oil temperature. Use a slotted spoon to transfer to a wire rack or paper towels to drain briefly.

If baking instead of frying: preheat oven to 200°C (400°F). Place breaded arancini on an oiled baking sheet, spray or brush with oil, and bake 15–20 minutes until golden, turning once.

Arrange a bed of rocket leaves on each plate. Spoon a dollop of caramelised red onion chutney and a quenelle or small bowl of garlic & herb dip alongside.

Place 2 arancini per person on the rocket. Sprinkle remaining crumbled blue cheese over the arancini and rocket (about 1/2 cup divided). Serve immediately while the cheese inside is warm and melty.

Garnish with extra thyme leaves or a drizzle of good olive oil if desired.