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Crispy homemade mushroom arancini topped with Parmesan and fresh basil, served on rich tomato sauce in a rustic ceramic bowl. One is cut open, revealing creamy mushroom risotto inside.

Mushroom Arancini

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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 minutes
Cook Time 30 minutes
Chill Time 30 minutes
Total Time 1 hour 45 minutes
Servings: 16 arancini balls
Course: Main Course
Cuisine: Italian
Calories: 160
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Risotto Base:
  • 1½ cups Arborio rice - Or Carnaroli or Vialone Nano
  • 4 cups Broth - Vegetable or chicken
  • ½ cup Dry white wine - Substitute with broth + 1 teaspoon lemon juice
  • 1 small Onion - Finely diced
  • 2 Garlic cloves - Minced
  • 3 tablespoon Butter - Or olive oil for dairy-free
  • ½ cup Parmesan cheese - Or nutritional yeast for dairy-free
  • Salt & pepper - To taste
For the Mushroom Filling:
  • 8 oz Mixed mushrooms - Cremini, shiitake, oyster, or add rehydrated porcini
  • 2 tablespoon Olive oil - For sautéing
  • 1 teaspoon Fresh thyme - Or rosemary
  • 1 tablespoon Butter - Or olive oil
  • 2 Garlic cloves - Minced
  • ¼ cup White wine - Optional; use broth instead
  • Salt & pepper - To taste
  • 1 teaspoon Truffle oil - Optional – for truffle version
For Assembly:
  • 4 oz Mozzarella cheese - Cubed; use plant-based for vegan
  • 1 cup All-purpose flour - Use gluten-free blend for GF
  • 3 Eggs - Beaten; or ¼ cup aquafaba for vegan
  • 2 cups Panko breadcrumbs - Use gluten-free panko if needed
  • Vegetable oil - For deep frying
  • Olive oil spray - For baking version

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)

Method
 

  1. Warm the broth and keep it hot in a saucepan.
  2. In a heavy pot, melt butter and sauté onions for 3–4 minutes until translucent.
  3. Add garlic and cook for 1 minute until fragrant.
  4. Add rice and stir for 2–3 minutes until the edges turn translucent.
  5. Pour in the wine, stirring until absorbed.
  6. Add warm broth gradually, one ladle at a time, stirring continuously until absorbed.
  7. Once the risotto is creamy and al dente, remove from heat and stir in butter and Parmesan.
  8. Spread on a baking sheet and let cool completely (ideally overnight).
  9. Clean and finely chop mushrooms.
  10. Heat olive oil in a skillet and cook mushrooms without stirring for 2–3 minutes to brown.
  11. Add garlic, thyme, salt, and cook 5–7 minutes more until golden.
  12. Deglaze with wine and simmer until evaporated.
  13. Stir in butter and optional truffle oil. Let cool.
  14. Scoop 3 tablespoons of cooled risotto into your palm and flatten.
  15. Place a teaspoon of mushroom filling and cube of cheese in the center.
  16. Shape into a ball, sealing well.
  17. Coat each ball in flour, dip in eggs, then roll in breadcrumbs.
  18. Fry in oil at 350°F (175°C) for 3–4 minutes until golden.
  19. OR: Bake at 425°F (220°C) for 20–25 minutes, spraying with oil and turning halfway.
  20. Drain on paper towels and serve with your favorite sauce.

Nutrition

Serving: 1BallCalories: 160kcalCarbohydrates: 21gProtein: 4gFat: 6gSaturated Fat: 2.5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.8gCholesterol: 25mgSodium: 180mgPotassium: 140mgFiber: 1gSugar: 1gVitamin A: 120IUVitamin C: 1.2mgCalcium: 70mgIron: 0.9mg

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.

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