Mushroom Arancini Recipe

Warm stock

Place the stock in a saucepan and keep it warm over low heat; do not boil. Keep it at a gentle simmer for adding to the rice.

Sweat aromatics

In a wide, heavy-bottomed skillet or saucepan, heat 1 tbsp olive oil and 2 tbsp butter over medium heat. Add the finely diced onion and a pinch of salt; cook, stirring occasionally, until translucent and soft, about 5–7 minutes. Add the minced garlic and cook for 30 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 slightly translucent but the center is still opaque.

Deglaze

Pour in the white wine and stir constantly until mostly absorbed by the rice, about 1–2 minutes.

Cook risotto

Begin adding the warm stock 1/2 cup at a time, stirring frequently and allowing the rice to absorb most of the liquid before adding more. Continue this process for about 18–20 minutes, until the rice is creamy and just al dente. You may not need all the stock; stop when the rice has a loose, creamy texture but still holds its shape.

Finish risotto

Remove from heat and stir in 3 tbsp finely grated Parmesan, 1 tsp kosher salt, and 1/2 tsp black pepper. Taste and adjust seasoning. Spread the risotto onto a shallow baking sheet or tray in a thin, even layer (about 1/2-inch thick). Allow to cool to room temperature, then refrigerate for at least 2 hours or until firm (this makes shaping easier).

Cook mushrooms

While the risotto is cooling or chilling, heat 1 tbsp butter and 1 tsp olive oil in a skillet over medium-high heat. Add the chopped mushrooms and cook without stirring too often so they brown, about 5–7 minutes.

Add aromatics

Add the minced shallot and cook 1–2 minutes until softened. Stir in 1 tsp soy sauce (or tamari), 1 tsp chopped thyme, 1/2 tsp salt, and 1/4 tsp black pepper. Cook another 1–2 minutes until the mushrooms are well flavored and any liquid has mostly evaporated. Remove from heat and let cool completely.

Prepare coating stations

Place the flour in a shallow bowl. Beat the 3 large eggs in a second bowl. Place the breadcrumbs mixed with 1/4 cup grated Parmesan in a third shallow bowl or tray.

Form arancini

With chilled risotto, scoop about 2 tablespoons of risotto into your hand and flatten into a small disc. Place about 1 teaspoon of the cooled mushroom filling in the center and optionally a small cube of mozzarella. Enclose the filling by shaping the rice around it, forming a compact ball about 1.5–2 inches (3–5 cm) in diameter. Repeat until all risotto and filling are used (should make about 12–16 arancini).

Coat arancini

Roll each ball first in flour, shaking off excess, then dip in beaten egg, then roll in the breadcrumb mixture, pressing gently to adhere. For an extra-crisp crust, repeat the egg and breadcrumb step once more.

Chill before frying

Place the coated arancini on a tray and refrigerate for 20–30 minutes to set the coating, which helps prevent them from falling apart in the oil.

Heat oil

Pour vegetable oil into a heavy-bottomed pot or deep skillet to a depth of about 2 inches and heat to 350°F (175°C). If you don't have a thermometer, test with a small breadcrumb — it should sizzle and brown within 30–45 seconds.

Fry arancini

Fry the arancini in batches, careful not to overcrowd, for 3–4 minutes per batch, turning occasionally, until golden brown and crisp. Use a slotted spoon to transfer to a paper towel-lined tray to drain. Keep finished arancini warm in a low oven (200°F / 95°C) if frying in multiple batches.

Serve

Sprinkle the arancini with extra grated Parmesan and chopped parsley. Serve hot with lemon wedges on the side and optionally a simple marinara or garlic aioli for dipping.