Mushroom Arancini Recipe

Start the risotto

Heat 1 tablespoon olive oil and 1 tablespoon butter in a wide saucepan over medium heat. Add the finely diced onion and sauté until translucent, about 4–5 minutes. Add minced garlic and cook 30 seconds until fragrant.

Add the Arborio rice and stir to coat for 1–2 minutes; grains should become slightly translucent at the edges.

If using, pour in the white wine and cook, stirring, until mostly absorbed. Then add 1/2 cup hot vegetable broth and stir frequently. Continue adding broth 1/2 cup at a time, stirring and allowing liquid to be absorbed before adding more, until rice is creamy and al dente, about 18–20 minutes total.

Remove from heat and stir in remaining 1 tablespoon butter, grated Parmesan, chopped parsley, lemon zest (if using), salt and pepper. Taste and adjust seasoning. Spread the finished risotto on a shallow tray to cool quickly to room temperature (about 20–30 minutes). If it’s still very hot, stir in up to 1/4 cup cold water to help cool. Once cooled, refrigerate 30–60 minutes until firm enough to shape.

While risotto cooks, heat 1 tablespoon olive oil in a skillet over medium-high heat. Add minced shallot and cook until soft, about 1–2 minutes.

Add chopped mushrooms and increase heat to medium-high. Sauté until mushrooms release their liquid and it evaporates, and the mushrooms are golden-brown, about 6–8 minutes.

Stir in chopped thyme, salt, pepper and balsamic vinegar (if using). Cook 1 more minute, then remove from heat and let cool to room temperature.

Prepare coating stations: place flour in a shallow bowl, beaten eggs in a second bowl, and breadcrumbs mixed with 1/4 cup grated Parmesan, 1/4 tsp salt and 1/4 tsp pepper in a third bowl.

After risotto and mushroom mixture are fully cooled and the risotto is firm, spoon about 2 tablespoons of risotto into your hand and flatten into a disk (for roughly 12 arancini). Place about 1 teaspoon of mushroom mixture in the center and a cube of mozzarella on top of the mushrooms. Enclose filling with risotto and roll gently between your palms to form a compact ball about 1 3/4–2 inches (4–5 cm) diameter. Repeat until all rice/filling used, keeping formed balls on a tray in a single layer.

Dredge each rice ball in flour (shake off excess), dip into beaten egg, then roll in breadcrumb mixture, pressing gently to adhere. For an extra-crisp crust, chill coated balls on a tray for 15–20 minutes before frying.

Pour vegetable oil into a heavy-bottomed pot or deep fryer to a depth of about 2–3 inches and heat to 350°F (175°C). If you don’t have a thermometer, test by dropping a few breadcrumbs — they should sizzle and brown in about 30–45 seconds.

Working in batches (do not overcrowd), carefully lower arancini into the hot oil using a slotted spoon. Fry until golden brown and heated through, about 3–4 minutes, turning as needed for even color. Internal temperature should be hot and mozzarella melted.

Use a slotted spoon to transfer arancini to a paper towel–lined tray to drain briefly. Keep warm in a low oven (200°F / 95°C) while frying remaining batches.

Warm the marinara sauce gently in a saucepan or microwave. Spoon 1–2 tablespoons of marinara onto each serving plate or into a small ramekin for dipping.

Arrange 2 arancini per person (for 6 servings) over the sauce or next to the ramekin. Garnish with fresh basil leaves and an extra sprinkle of grated Parmesan if desired. Serve immediately.