Mushroom Arancini

Arancini is an Italian appetizer which was invented in Sicily , but are now highly popular throughout Italy .



These golden, crispy orbs are filled with a savory mixture of mushrooms, creamy risotto, and gooey cheese, making them the perfect indulgence for any occasion.



Enjoy this delicious mushroom arancini recipe by Chef Giorgos Tsoulis.





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Mushroom Arancini
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A fantastic Italian appetizer that can also be made with leftover risotto.

Course Appetizer Cuisine Greek

Prep Time 20 minutes minutes Cook Time 40 minutes minutes Waiting Time 3 hours hours Total Time 4 hours hours

Servings 3 servings

Author Giorgos Tsoulis


Ingredients 1 medium onion finely chopped 1 clove of garlic finely chopped 1 tbsp thyme finely chopped 130 g arborio rice 110 g white mushrooms sliced 80 ml white wine 870 ml warm water 25 g butter 25 g parmesan grated extra virgin olive oil salt pepper sunflower oil for frying For the breading: flour 4 medium eggs panko breadcrumbs For serving: strained yogurt (optional) Metric – US Customary
Instructions Place a small saucepan over medium to high heat. Once heated, add a little olive oil, onion, garlic and thyme. Sauté for 2-3 minutes. Add the rice and sauté for 2 more minutes. Add the mushrooms and sauté for another 2 minutes. Add the wine and, once the alcohol has evaporated, add salt and pepper and mix. Add the water, in batches, and cook, stirring at regular intervals, until it is absorbed. Repeat this process until the mixture is completely thickened, as if making a risotto. Remove from the heat and add the butter and Parmesan. Stir constantly so that it gets a nice creamy texture but, at the same time, not too wet to help form balls later. Pour the mixture into a bowl and transfer to the refrigerator for 2 hours, until it cools and thickens well. Wearing disposable gloves, form medium size balls and place them on a plate. For breading: You will need 3 deep dishes. The first dish has the flour, the second has the well beaten eggs, and the third has the panko. Bread the balls well, passing them first through the flour, then the eggs, and finally the panko, until they are completely covered. Place a pan with plenty of sunflower oil over medium heat. Once heated, fry the arancini until golden and crispy. Transfer to a plate with absorbent paper. Serve the arancini with strained yogurt.

Notes Chef’s tip : If you have any risotto leftover, you can turn it into a yummy appetizer the next day following the recipe below.




Related: Beef Carpaccio with Capers, Parsley and Truffle Oil Related: Tomato Mozzarella Bruschetta Related: Caprese Salad Related: Homemade Onion Focaccia Related: Taralli Recipe
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