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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. Once the rice mixture cools, it’s easy to then form the arancini, before crumbing 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 baby spinach, 1 cup (250 g) of mashed pumpkin, or peas or finely diced ham.

Mushroom Arancini

Mushroom Arancini

Author: Nicole
5 from 6 votes
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These Mushroom Arancini will steal the show with cheesy, molten centres and crunchy coating. They are perfect to prepare ahead, ready for when you’re next celebrating!
Prep 20 minutes
Cook 45 minutes
Servings: 6 –8

Ingredients

RISOTTO
  • 2 tbsp extra-virgin olive oil
  • 1 onion finely diced
  • 1 tsp freshly minced garlic
  • 200 g 7 oz mushrooms (approximately 1½ cups), roughly diced
  • ½ tsp sea salt flakes plus extra to taste
  • 1½ cups 280 g arborio rice
  • ½ cup 125 ml white wine (or substitute with additional stock)
  • 4 cups 1 litre chicken or vegetable stock
  • 1 cup 100 g freshly grated parmesan
  • 2 tbsp unsalted butter
  • Freshly cracked black pepper to taste
ARANCINI
  • 150 g 5½ oz cheddar, cut into 24 cubes (approximately 1 cm/½ inch)
  • ⅔ cup 100 g plain (all-purpose) flour
  • 3 eggs whisked
  • 4 cups 240 g panko breadcrumbs (see note 1)
  • Oil for frying (see note 2)
  • Sea salt flakes for garnish
SMOKY AIOLI, TO SERVE (OPTIONAL)
  • ½ cup 125 g whole-egg mayonnaise
  • ½ tsp smoked paprika
  • ½ tsp sweet paprika
  • 1 tbsp fresh lemon juice
  • ½ tsp sea salt flakes
  • ½ garlic clove freshly grated

Instructions

  • Make the risotto – Preheat the oven to 200°C (400°F) (180°C/350°F fan-forced).
  • In a large, oven-safe frying pan, heat the olive oil over medium heat. Add the onion, garlic, mushrooms and salt and cook for 3–4 minutes until softened.
  • Add the rice and stir for 1–2 minutes, until the grains turn from white to translucent.
  • Add the wine and stir for 1–2 minutes, until it is mostly evaporated.
  • 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.
  • Stir through the parmesan and butter. Season to taste with salt and pepper. 
  • Cool – 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).
  • Make the smoky aioli (optional) – Mix the ingredients in a small bowl until well combined.
  • Assemble the arancini – Roll the risotto into balls (about the size of a golf ball) and insert a cheese cube in the centre of each. Re-form the balls around the cubes of cheese. Wet your hands if the risotto mixture is sticky.
  • One by one, dredge the arancini in the flour, followed by the whisked egg (allowing any excess egg to drip off) and then the panko breadcrumbs, rolling the balls through the panko so that the arancini are evenly coated.
  • Cook the arancini – Heat the oil (see note 2 for options) over medium–high heat in a large, deep, heavy-based frying pan. Cook the arancini, in batches, for 4–6 minutes until golden and crunchy. Set aside on a paper towel to drain.
  • Serve – Sprinkle with salt flakes and serve with the smoky aioli, if desired.

Disclaimer re gluten-free and dairy-free recipes

Recipe notes

Note 1 – The panko breadcrumbs quantity is generous in this recipe, but my recommendation is to first use half the quantity, then have the additional 2 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 (¾ inch) 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 (rapeseed) or vegetable oil.
  • Shallow-fry – The arancini can be shallow-fried in olive oil. At least 1 cm (½ inch) 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/400°F fan-forced), place the arancini on a baking tray lined with baking (parchment) paper, spray generously with olive oil and bake the arancini for 20 minutes.
  • Air fry – Spray the arancini generously with olive oil spray and air fry at 200°C (400°F) for 12–15 minutes, turning halfway, until golden and heated through. They won’t colour quite as evenly as when deep-fried, but they’re still delicious.

MAKE AHEAD

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 (parchment) 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/350°F fan-forced) for 10–12 minutes or until warmed through.
Smoky aioli can be made and refrigerated in an airtight container for up to 3 days.

LEFTOVERS

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 a preheated 200°C (400°F) (180°C/350°F fan-forced) oven 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.

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