Prep:  20 min
Cook:  1 hr
Makes:  40
Serves:  12
Average: 4.6 (5 votes)
This delicious mushroom arancini recipe is perfect for parties and dinners. These appetisers can be made in bulk, are easy to make, and once served these savoury treats cannot disappear faster.

Recipe Shopping List

* I have read and agree to myfoodbook's Privacy Policy
Mushroom Arancini
  1. Finely chop mushrooms by hand, or alternatively, pulse in a food processor until finely chopped
  2. Heat 1 tbs oil in a large non-stick frying pan over high heat. Add mushrooms and cook, stirring often, for 8 minutes or until all moisture has evaporated
  3. Bring stock to the boil in a medium saucepan. Heat remaining oil in a large saucepan over medium heat. Add onion and garlic, cook, for 5 minutes until soft. Stir in rice and cook, for 2 minutes or until grains look glassy. Stir in boiling stock. Reduce heat to low, cover and simmer, stirring every 5 minutes, for 20 minutes or until rice is tender and risotto thickened. Stir in mushrooms. Place into a heatproof bowl refrigerate until cold
  4. Stir parmesan, mozzarella and basil into risotto, season. Roll 1 tbs chilled rice mixture into a ball. Repeat with remaining mixture. Coat balls, one at a time in flour, egg and then breadcrumbs. Cover and refrigerate for 1 hour until firm
  5. Add enough oil in a large saucepan to reach a depth of 5cm. Heat oil over medium-high heat, deep-fry arancini balls 6-8 at a time in hot oil until golden. Using a slotted spoon transfer to a plate lined with paper towel. Keep warm in a warm oven. Repeat in batches with remaining mixture, reheat oil between batches. Serve with lemon wedges
Tips & Hints:
  • Traditionally used in Japanese cooking, panko bread crumbs are larger, lighter and crispier. Panko breadcrumbs are available in the Asian section of supermarkets, Asian and some independent greengrocers.
FacebookPintrestX (Twitter)Google ClassroomShare via Email

Feedback and Reviews

Enter your food preferences
Delicious every time!
3 months 2 weeks ago
I have made these soooo many times, everyone always loves them. They’re so addictive, thanks for the recipe!
Truffle arancini
3 years 1 month ago
I used truffle oil in place of the oil Specified. I rolled the mushroom mix around baby boccocini balls and rolled in seasoned crumbs . A taste delight, I cooked them in my airfryer and came out perfect, thanks for the idea
Great party food
3 years 8 months ago
Making these again today. I'm now famous for these arancini at parties so thank you
Mushroom Arancinin
6 years 9 months ago
These are delectable. Have made these several times. Great for sharing and always receive rave reviews. Thank you.