Mushroom Arancini Recipe

Name: Mushroom Arancini
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 cups reduced sodium chicken stock; 1 tbsp extra virgin olive oil; 1 small onion, finely diced; 2 cups arborio rice; 1/2 cup dry while wine; 10 oz button mushrooms, finely chopped; 3 tbsp butter; 1 tsp finely chopped rosemary; 5 oz mozzarella cheese, cut into 1/4-inch cubes; 1 cup dry breadcrumbs; None None Vegetable oil, for shallow frying

Servings: persons

6 cups reduced sodium chicken stock
1 tbsp extra virgin olive oil
1 small onion, finely diced
2 cups arborio rice
1/2 cup dry while wine
10 oz button mushrooms, finely chopped
3 tbsp butter
1 tsp finely chopped rosemary
5 oz mozzarella cheese, cut into 1/4-inch cubes
1 cup dry breadcrumbs
None None Vegetable oil, for shallow frying

1
Pour stock into medium saucepan; bring to a low simmer. Keep warm.
2
Heat oil in a large heavy-bottomed saucepan on medium heat. Saute onion for 3-4 mins, until tender. Add rice, stirring for 1 min to coat well in oil.
3
Pour in wine and stir for 1 min, until absorbed. Add 1 cup of the hot stock; stir constantly until liquid is absorbed. Continue to add stock, 1 cup at a time, stirring constantly until liquid is absorbed before adding more (this will take 30-35 mins or until rice is tender but firm to the bite). Add mushrooms with the third cup of stock.
4
Remove from heat. Stir in butter and rosemary. Season to taste. Let stand, covered, for 2 mins. Cool.
5
Use wet hands, 2 tbsp of risotto into a ball. Use thumbs to make a large indentation. Fill with a cheese cube, then mold rice around filling. Repeat with remaining ingredients. Roll in breadcrumbs.
6
Heat oil in a large saucepan until a cube of bread sizzles as soon as it is added. Fry rice balls in batches of 3 or 4, turning, for 2-3 mins each until golden brown. Drain on paper towel. Serve hot.

1247

kcal

Calories

Fat

Carbs

133

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 6 cups reduced sodium chicken stock, 1 tbsp extra virgin olive oil, 1 small onion, finely diced, 2 cups arborio rice, and more.

Yes, Mushroom Arancini falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Mushroom Arancini

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions