Before you make this wild Mushroom Arancini Recipe, go ahead and break off any relationships that aren’t working, you’re NOT gonna want to share any of these arancini balls. We pack them full of creamy risotto, golden chanterelle mushrooms, and ALL the cheese. Let’s go!
“I’d play sports if more balls were filled with cheese and risotto”
-JJ
What is Arancini?
Arancini is a gift from the Sicilian gods. Risotto rice is stuffed with cheese, meats, or veggies; covered in bread crumbs and then deep fried. They are delicious balls of joy that ooze when you bite into them.
Arancini is just one of the many wonderful Italian dishes that Frankie has introduced to me throuhgout our relationship. Half of her family is from Sicily, so this is one recipe that I don’t try and compete with. I’m happily the sous chef on Italian nights.
We make this Wild Mushroom arancini with leftover Chanterelle and Sage Risotto. We hope y’all enjoy!
WILD MUSHROOM ARANCINI
Wild Mushroom Arancini Ingredients
Here’s what you’ll need for this Wild Mushroom Arancini Recipe.
- Risotto: Use Arborio Rice to make your risotto ahead of time. Or open a bottle of wine and make an evening event out cooking this wild mushroom arancini.
- Bread Crumbs: Use old dry bread to make your own breadcrumbs or use the store bought Japanese kind, Panko.
- Cheese: You’re gonna need cheese for the inside and outside of the wild mushroom arancini balls. Grate fresh Parmesan or Asiago over top of the cooked rice ball, and stuff it with buffalo mozzarella or those cute little mozzarella pearls.
- Flour and Eggs: You’re gonna need 1/2 a cup of flour and two eggs to give these arancini balls the strength to hold together in the fryer. Roll them in the flour and dip them in the eggs before covering them in bread crumbs.
How to make the Risotto
You don’t have to make your risotto ahead of time, but I do. It’s and easy way to plan for two nights worth of meals. Also, the risotto is easier to handle the following day, as some of the moisture escapes when storing overnight. Check out our Chanterelle and Sage Risotto Recipe!
Cooking a delicious mushroom risotto, is the first step to making wild mushroom arancini. So lets get to it!
Step 1: Heat Stock
In the pot, heat up your stock so it is warm and just slightly simmering. Maintain gentle simmer
Step 2: Sauté Veggies
Heat a non stick skillet next to the pot of warm stock. Add your oil to the skillet and toss in the onion. Let it sweat, 3-4 minutes.
Throw in your diced mushroom cubes and turn the heat up to high until the mushrooms sweat out their juices. 3-5 minutes.
Then add half of your herbs and the garlic. Stir until fragrant, about a minute. Season with salt and pepper.
Step 3: Add the Wine & Rice
Turn the heat down to medium/high and add the rice. Once you hear the rice begin to crackle add the wine and stir until you can no longer see the wine in the pan.
Step 4: Stock and Stir
Add enough stock to cover the rice. The rice is going to soak up all the stock, and start to become thick. Continue adding stock a ladle or two at a time.
The key is to slowly continue adding more stock whenever you see the liquid being almost completely absorbed. Keep ladling and stirring vigourously. Don’t let the rice stick to the bottom of the skillet, stir stir stir!
Once the rice is tender, taste and season it your liking. Add a final ladle of stock, the remaining herbs, and the cheese. Remove from heat and fold everything together.
Now that you have your risotto for wild mushroom arancini, let it cool in the fridge before handling it.
How to Make Wild Mushroom Arancini
Once you have your risotto follow these steps to make Wild Mushroom Arancini.
Step 1: Make Wild Mushroom Arancini Balls
Use a 1/4 cup measuring cup to scoop a heaping pile of risotto into your hands. Use your thumbs to flatten the risotto into a little bowl.
Put a tbsp or two of the mozzarella into the middle of the risotto bowl and wrap the edges into each other, forming a ball.
Step 2: Dust Wild Mushroom Arancini Balls
Next, roll your balls in the flour, covering it completely. Then dip your floured arancini ball into a bowl of slightly beaten eggs. Cover them completely.
Combine salt, Italian seasoning, and breadcrumbs onto a rimmed plate and mix together. Roll the sticky balls in the bread crumbs or Panko. Covering completely.
Step 3: Fry Wild Mushroom Arancini Balls
Fill a cast iron skillet with an inch and a half of canola oil and heat to 350-375 degrees.
Use a thermometer to make sure you have the correct temperature. Too hot and you’ll have a crispy burnt outside and the cheese won’t melt on the inside. Not hot enough and the arancini ball will just fall apart.
Gently place the balls into the skillet one or two at a time, and shallow fry them.
With a metal spoon, baste the balls with the hot oil for 3-5 minutes. Roll the Wild Mushroom Arancini ball over and repeat until golden brown.
Step 4: Plate Wild Mushroom Arancini
Grate Parmesan cheese over the top of the arancini ball and garnish with course sea salt and chopped parsley or micro greens.
Serve with lemon wedges.
(Optional) – Serve onto of a big spoonful of warm marinara sauce.
Wild Mushroom Arancini Leftovers
If you somehow find yourself with wild mushroom arancini leftovers, then you probably made too many, as if! Don’t worry, they’ll keep in the fridge for a couple days, just make sure to use an airtight container.
One fun leftover wild mushroom arancini idea is to turn it into a salad. Just chop up the arancini and mix them into a bed of greens, toss in some cherry tomatoes, sliced cucumber, and a vinaigrette dressing.
The combination of the crispy, fried arancini with the fresh vegetables makes for a satisfying and flavorful salad.
You can also freeze them for longer storage. To freeze wild mushroom arancini, transfer them to a freezer-safe container and try to remove as much air as possible.
They could get freezer burnt otherwise. Arancini leftovers will keep in the freezer for up to 3 months.
More Recipes
Want more delicious spherical Italian food?! Well hot damn, you came to the right place. Check out these juicy little bison meatballs. They are so freaking tasty and so easy to make. These chunks of love are the perfect addition to any meal, whether you’re serving them over spaghetti, in a hoagie, or just straight off the toothpick.
JUICY Ground Bison Meatballs w/ Ricotta Cheese
Wild Mushroom Arancini
Cuisine: ItalianDifficulty: Moderate6
servings20
minutes1
hour10
minutes
These wild mushroom arancini balls are packed full of creamy risotto, golden chanterelle mushrooms, and ALL the cheese.
Ingredients
- Wild Mushroom Risotto
1.5 cups of Arborio Rice
1 lb Chanterelle mushrooms – diced into 1/2 inch cubes
6-7 cups Mushroom Stock – veg or chicken stock is fine
1 white onion
4 garlic cloves
3 Tbsp chopped fresh sage
2 Tbsp chopped fresh thyme
3/4 cup dry white wine
1/2 cup grated Pecorino Romano Cheese – or Parmesan
2 Tbsp olive oil
- Arancini
1/2 cup flour
2 Tbsp dried Italian seasoning
1 tsp salt
2 eggs
2 cups panko breadcrumbs
2 cups risotto
Large ball of fresh mozzarella
2 Tbsp Parmesan cheese – freshly grated
Microgreens for garnish
lemon wedges
Directions
- For Risotto
- Grab a nonstick skillet and a medium sized pot. In the pot, heat up your stock so it is warm and just slightly simmering.
- Over medium heat, add your oil to the skillet and toss in the onion. Let it sweat, 3-4 minutes.
- Throw in your diced mushroom cubes and turn the heat up to high until the mushrooms sweat out their juices. 3-5 minutes.
- Then add half of your herbs and the garlic. Stir until fragrant, about a minute. Season with salt and pepper.
- Turn the heat down to medium/high and add the rice. Once you hear the rice begin to crackle add the wine and stir until you can no longer see the wine in the pan.
- Add enough stock to cover the rice. The rice is going to soak up all the stock, and start to become thick. Continue adding stock, a ladle or two at a time. The key is to slowly add more stock whenever the liquid is almost completely absorbed. Keep ladling and stirring vigourously. Don’t let the rice stick to the bottom of the skillet.
- Once the rice is tender, taste and season it your liking. Add a final ladle of stock, the remaining herbs, and the cheese. Remove from heat and fold everything together.
- For Arancini
- Use a 1/4 cup measuring cup to scoop a heaping pile of risotto into your hands. Use your thumbs to flatten the risotto into a little bowl.
- Put a tbsp or two of the mozzarella into the middle of the risotto bowl and wrap the edges into each other, forming a ball.
- Next, Roll your ball in flour, covering it completely. Then give it an egg wash. Roll your floured arancini ball in a cup of slightly beaten eggs.
- Combine salt, Italian seasoning, and breadcrumbs onto a rimmed plate and mix together. Roll the balls in the mixture.
- Fill a cast iron skillet with an inch and a half of canola oil and heat to 350-375 degrees. Gently place the balls into the skillet to shallow fry.
- With a metal spoon, baste the balls with the hot oil for 3-5 minutes. Roll the arancini ball over and repeat until golden brown.
- Garnish with lemon wedges, course sea salt, and chopped parsley or micro greens.
Serve immediately!
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Wild Mushroom Arancini FAQ’s
How do you pronounce “arancini”?
The correct pronunciation of “arancini” is “ah-ran-CHEE-nee”.
What do you serve with arancini?
Arancini are often served as an appetizer or snack, and they can be enjoyed on their own or with a dipping sauce such as marinara or aioli. They can also be served as a main course with a side of salad or vegetables.
Are arancini healthy?
Come oooooon, I wish. Arancini can be a healthier option compared to some other fried snacks, like fried Oreos. But you’re not gonna lose any weight eating Wild Mushroom Arancini
They are are made with rice which is a whole grain and can provide some nutritional benefits. However, like any fried food, they should be enjoyed in moderation as part of a well-balanced diet.
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