These Mushroom Arancini are one of my favourite things to make when I’m entertaining. They always take centre stage, even over the main meal with their cheesy, molten centres and super crunchy coating. Arancini are rice balls or as I like to call them, risotto made better, by being crumbed and fried until crispy and golden. The risotto is packed with mushrooms and garlic before being baked in the oven. That’s right, no stirring or hovering over the stove!

Mushroom Arancini

The rice soaks up the chicken stock and cooks to perfection, before being loaded with butter and Parmesan cheese. Once the rice mixture cools, it’s easy to then form the arancini, before crumbing/breading them using a standard coating of flour, egg and breadcrumbs. These delicious morsels can be made ahead of time. Simply prepare them as per the recipe and then pop them in the oven for 10 minutes to warm through, ready for when your guests arrive!

What ingredients can I add to arancini?

Aside from mushrooms, you can add fresh herbs, sun-dried tomatoes, finely chopped spinach, a cup of mashed pumpkin, peas or finely diced ham.

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Mushroom Arancini

Mushroom Arancini

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5 from 2 reviews

These Mushroom Arancini will steal the show with cheesy, molten centres and crunchy coating. Perfect to prepare ahead, ready for when you’re next celebrating!

  • Total Time: 2 hrs 5 mins
  • Yield: 6-8 1x




  • 2 tbsp extra virgin olive oil
  • 1 medium onion, finely diced
  • 1 tsp garlic, freshly minced
  • 200 g mushrooms (approximately 1.5 cups), roughly diced
  • ½ tsp salt, plus extra to taste
  • 1.5 cups Arborio rice
  • ½ cup white wine (or substitute with additional stock)
  • 4 cups chicken stock
  • 1 cup Parmesan cheese, freshly grated
  • 2 tbsp unsalted butter
  • Pepper, to taste


  • 150 g tasty/cheddar cheese, cut into 24 cubes (approximately 1 cm or ½”)
  • ⅔ cup plain flour
  • 3 eggs, whisked
  • 4 cups panko breadcrumbs (see note 1)
  • Oil for frying (see note 2)
  • Sea salt flakes, for garnish

Smoky Aioli, to serve (optional)

  • ½ cup whole egg mayonnaise
  • ½ tsp smoked paprika
  • ½ tsp sweet paprika
  • 1 tbsp lemon juice
  • ½ tsp salt



  1. Preheat the oven to 200°C/400°F (180°C fan).
  2. In a large, oven-safe skillet, heat the olive oil on medium heat. Add the onion, garlic, mushrooms and salt and cook for 3-4 minutes until softened.
  3. Add the rice and stir for 1-2 minutes, until the grains turn from white to translucent.
  4. Add the wine and stir for 1-2 minutes, until it is mostly evaporated.
  5. Add the chicken stock and stir to combine. Bring to a simmer, place the lid on (or transfer to a deep baking tray covered with a double layer of foil) and bake for 20 minutes.
  6. Stir through the Parmesan cheese and butter. Season to taste with salt and pepper. 
  7. Allow the risotto to cool completely before assembling the arancini (at least 1 hour in the fridge is recommended; overnight in the fridge is best).

Assemble Arancini

  1. Roll the risotto into balls (around the size of a golf ball) and insert the cheese cubes in the centre. Wet your hands if the risotto mixture is sticky.
  2. One by one, dredge the arancini in the flour, followed by the whisked eggs (allowing any excess egg to drip off) and then the panko breadcrumbs, rolling the ball through the panko so that the arancini are evenly coated.

Cook Arancini

  1. Heat the oil (see note 2 for options) on medium-high heat in a large, deep skillet. Cook the arancini in batches for 4-6 minutes until golden and crunchy. Set aside on a paper towel to drain, sprinkle with salt flakes and serve with smoky aioli. 

Smoky Aioli

  1. To make the smoky aioli, mix the ingredients in a small bowl until well combined.


Note 1 – The panko breadcrumbs quantity is generous in this recipe, but my recommendation is to have 2 additional cups on standby just in case you need them. Depending on how much egg mixture lands in the breadcrumbs, I find myself needing to use more or less.


Note 2 – Cooking oil options:

  • Deep fry – Deep frying is my preferred way of cooking arancini. It results in an even, golden, super crunchy coating and perfectly cooked, molten cheesy centre. The oil needs to be at least 2 cm or ¾” deep in the base of the pan to fry the arancini. The best oil to use is a high smoke point oil such as rice bran, canola or vegetable oil.
  • Shallow fry – The arancini can be shallow fried in olive oil. At least 1 cm or ½” of oil is needed. Turn the arancini regularly during cooking. This method produces a result less even in colour (parts of the arancini will deepen in colour more quickly).
  • Bake – If you choose to bake the arancini, they will not be the same even, golden brown colour, but will still be equally delicious! Baking produces a paler coating. Preheat the oven to 220°C/425°F (200°C fan), place the arancini on a baking paper lined tray, spray generously with olive oil and bake for 20 minutes.


Uncooked, assembled Mushroom Arancini – can be made ahead of time, ready for when needed. Refrigerate for up to 2 days, freeze for up to 2 months. Store in an airtight container with baking paper between the layers to stop the arancini sticking. Thaw completely in the fridge overnight before cooking as per the recipe.


Cooked Mushroom Arancini – can also be prepared ahead of time. Refrigerate for up to 2 days, reheat in a preheated oven at 200°C/400°F (180°C fan) for 10-12 minutes or until warmed through.


Smoky Aioli – can be made and refrigerated in an airtight container for up to 3 days.


Cooked Mushroom Arancini leftovers can be refrigerated for up to 2 days or frozen for up to 2 months. Thaw completely in the fridge overnight prior to reheating. Reheat in the oven (preheated 200°C/400°F (180°C fan) for 10-12 minutes) or in the microwave. If reheated in the microwave, their coating will soften, but they will still be equally delicious! Store any leftover smoky aioli in the fridge in an airtight container for up to 3 days.

  • Author: Nicole
  • Prep Time: 20 mins
  • Cooling Time: 1 hr
  • Cook Time: 45 mins