Mushroom Arancini Recipe

Cook aromatics

Heat 1 tablespoon olive oil and 1 tablespoon butter in a large heavy saucepan over medium heat. Add the finely chopped onion and a pinch of salt and cook until translucent, about 5–7 minutes. Add the minced garlic and cook 30 seconds until fragrant.

Toast rice

Add the Arborio rice to the pan and stir for 1–2 minutes, coating grains in fat until edges look translucent.

Deglaze and simmer

Pour in the white wine and stir until mostly absorbed. Reduce heat to medium-low. Add 1/2 cup hot vegetable stock at a time, stirring frequently and allowing the liquid to be absorbed before adding more. Continue until rice is creamy and al dente, about 18–20 minutes total; you may not need all the stock.

Finish risotto

Remove from heat and stir in the remaining 1 tablespoon butter and the grated Parmesan. Season with 1 teaspoon salt and 1/2 teaspoon black pepper. Spread the risotto on a shallow tray to cool quickly to room temperature, then chill in the refrigerator until firm (at least 1 hour).

While risotto cooks, prepare the mushroom filling. Heat 1 tablespoon olive oil in a sauté pan over medium-high heat. Add chopped shallot and cook 1–2 minutes until soft. Add the finely chopped mushrooms and a pinch of salt. Cook, stirring occasionally, until the mushrooms have released their moisture and are golden brown, about 8–10 minutes.

Stir in the chopped thyme and optional white miso, cook 1 minute to combine. Taste and season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Remove from heat and let cool completely before assembly.

Prepare filling components: cut fresh mozzarella into 24 small cubes (about 1/2-inch each). Have chilled risotto ready (about 6 cups chilled yields ~24 balls).

Portion risotto: with wet hands or lightly oiled hands, take a 2-tablespoon (about golf-ball-sized) portion of chilled risotto and flatten it in your palm to form a small disc.

Add fillings and shape: place about 1 teaspoon of cooled mushroom mixture in the center of the risotto disc, then place one mozzarella cube on top of the mushrooms. Carefully fold the rice around the filling, sealing it completely and rolling into a smooth ball. Repeat to make about 24 arancini. If the risotto is too sticky, keep hands slightly wet; if too soft, chill balls on a tray for 15–20 minutes to firm before breading.

Set up breading station: place the flour in one shallow bowl, beaten eggs (thin with up to 2 tablespoons cold water if necessary) in a second bowl, and breadcrumbs in a third bowl. Line a tray to hold coated arancini.

Coat arancini: working in batches, roll each rice ball first in flour (shake off excess), then dip into beaten egg, then roll thoroughly in breadcrumbs, pressing gently to adhere. For extra-crispy coating, double-dip: repeat egg and breadcrumb step once more.

Heat oil: pour vegetable oil into a deep heavy pot to a depth of about 2–3 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 in about 30 seconds.

Fry arancini: fry 4–6 arancini at a time (do not overcrowd) until golden brown and crisp, about 3–4 minutes, turning as needed for even color. Use a slotted spoon to transfer to a wire rack or paper towel-lined tray to drain. Sprinkle with a little fine sea salt while hot. Keep fried arancini warm in a low oven (200°F / 95°C) while finishing the rest.

Warm marinara sauce in a small saucepan over low heat until simmering gently.

To serve: spoon warmed marinara onto a serving platter or individual plates. Arrange arancini over the sauce. Garnish with sliced fresh basil and a light dusting of lemon zest if using. Serve immediately so mozzarella remains melty inside.