These golden, crispy Mushroom Arancini are filled with rich, creamy mushroom risotto and melty mozzarella, perfect as an appetizer or elegant main. Fried or oven-baked, this Italian classic is an comfort food favorite.
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Prep Time: 45 minutesminutes
Cook Time: 30 minutesminutes
Chill Time: 30 minutesminutes
Total Time: 1 hourhour45 minutesminutes
Servings: 16arancini balls
Calories: 160kcal
Cost: $13
Equipment
Heavy pot (For cooking risotto)
Skillet (For cooking mushrooms)
Shallow bowls (For flour, eggs, and breadcrumbs)
Baking sheet (To cool risotto and shape balls)
Ice cream scoop or spoon (For portioning)
Thermometer (For deep frying)
Paper Towels (For draining excess oil)
Ingredients
For the Risotto Base:
1½cupsArborio rice- Or Carnaroli or Vialone Nano
4cupsBroth- Vegetable or chicken
½cupDry white wine- Substitute with broth + 1 teaspoon lemon juice
1smallOnion- Finely diced
2Garlic cloves- Minced
3tablespoonButter- Or olive oil for dairy-free
½cupParmesan cheese- Or nutritional yeast for dairy-free
Salt & pepper- To taste
For the Mushroom Filling:
8ozMixed mushrooms- Cremini, shiitake, oyster, or add rehydrated porcini
2tablespoonOlive oil- For sautéing
1teaspoonFresh thyme- Or rosemary
1tablespoonButter- Or olive oil
2Garlic cloves- Minced
¼cupWhite wine- Optional; use broth instead
Salt & pepper- To taste
1teaspoonTruffle oil- Optional – for truffle version
For Assembly:
4ozMozzarella cheese- Cubed; use plant-based for vegan
1cupAll-purpose flour- Use gluten-free blend for GF
3Eggs- Beaten; or ¼ cup aquafaba for vegan
2cupsPanko breadcrumbs- Use gluten-free panko if needed
Vegetable oil- For deep frying
Olive oil spray- For baking version
Instructions
Warm the broth and keep it hot in a saucepan.
In a heavy pot, melt butter and sauté onions for 3–4 minutes until translucent.
Add garlic and cook for 1 minute until fragrant.
Add rice and stir for 2–3 minutes until the edges turn translucent.
Pour in the wine, stirring until absorbed.
Add warm broth gradually, one ladle at a time, stirring continuously until absorbed.
Once the risotto is creamy and al dente, remove from heat and stir in butter and Parmesan.
Spread on a baking sheet and let cool completely (ideally overnight).
Clean and finely chop mushrooms.
Heat olive oil in a skillet and cook mushrooms without stirring for 2–3 minutes to brown.
Add garlic, thyme, salt, and cook 5–7 minutes more until golden.
Deglaze with wine and simmer until evaporated.
Stir in butter and optional truffle oil. Let cool.
Scoop 3 tablespoons of cooled risotto into your palm and flatten.
Place a teaspoon of mushroom filling and cube of cheese in the center.
Shape into a ball, sealing well.
Coat each ball in flour, dip in eggs, then roll in breadcrumbs.
Fry in oil at 350°F (175°C) for 3–4 minutes until golden.
OR: Bake at 425°F (220°C) for 20–25 minutes, spraying with oil and turning halfway.
Drain on paper towels and serve with your favorite sauce.
Notes
Nutrition information is automatically calculated and should be considered an approximation. Actual values may vary based on specific ingredients used and portion sizes.Feel free to add more of your favorite toppings.