Emily Johnson
Mushroom arancini are Italian rice balls with a savoury and creamy mixture of rice, mushrooms, and cheese. They are often made with leftover risotto and are coated in breadcrumbs before being fried until golden brown and crispy. The process of making mushroom arancini involves two steps and requires patience, but the result is a delicious, crunchy snack that can be served as a starter or finger food at a party. They can also be made ahead of time and warmed up in the oven when guests arrive.
| Characteristics | Values |
|---|---|
| Type of Dish | Starter, finger food, canapes, vegetarian entertaining |
| Cuisine | Italian |
| Main Ingredients | Mushrooms, rice, cheese, garlic, onion |
| Other Ingredients | Chicken stock, butter, Parmesan, olive oil, wine, breadcrumbs, flour, egg, thyme, lemon juice, truffle oil, mozzarella, Panko |
| Preparation Method | Frying, Baking |
| Frying Oil Temperature | 170-180C (340-350F) |
| Reheating Temperature | 200C (400F) |
| Storage | Refrigerate for up to 2 days, freeze for up to 2 months |
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What You'll Learn
How to make mushroom arancini
Mushroom arancini are Italian rice balls with a savoury and creamy mixture of rice, mushrooms, and cheese. They are often made with leftover risotto and are a great vegetarian dish for entertaining. Here is a step-by-step guide on how to make mushroom arancini:
Prepare the Risotto
Firstly, make the risotto. Finely chop the onions and garlic, and slice or chop the mushrooms. You can use a variety of mushrooms, such as dried porcini, Swiss brown, cremini, chestnut, or baby bella mushrooms. Rehydrate the dried porcini mushrooms by covering them with boiling water for about 20 minutes, then drain and reserve the liquid.
Heat some olive oil in a pan over medium heat. Add the onions and cook until they are coloured, about 10 minutes. Then, add the garlic and mushrooms, stirring for another minute. Next, add the Arborio rice and stir for about a minute. Pour in the white wine and let it bubble. Add the liquid from the rehydrated porcini mushrooms, reserving the mushrooms themselves.
Now, gradually add the hot stock, a ladleful at a time, stirring constantly and waiting until each ladleful is absorbed before adding more. Keep doing this until the rice is cooked but still slightly al dente, with a bit of a bite. Stop adding stock when no more can be absorbed. The whole process should take about 25 minutes.
Season and Cool the Risotto
Once the rice is cooked, stir in the grated Parmesan or Pecorino cheese, butter, lemon juice, truffle oil, and fresh thyme. Season with salt and pepper to taste. Spread the risotto on a tray and leave it to cool to room temperature. You can also make the risotto a day ahead and chill it in the refrigerator.
Assemble the Arancini
Mix in the mozzarella and chill the risotto again. Then, take some of the chilled risotto and roll it into balls. The size of the balls can vary from a golf ball to ping-pong-sized. If the mixture is too sticky, wet your hands before forming the rice balls.
Coat the Arancini
Prepare three dishes with flour, beaten egg, and a mixture of breadcrumbs and Parmesan cheese (or Panko). Take each arancini and coat it first in the flour, shaking off any excess. Then, dip it into the egg and finally, roll it in the breadcrumb mixture.
Cook the Arancini
There are a few methods to cook the arancini:
- Shallow-frying: Heat at least 1 cm (1/2 inch) of olive oil in a pan. Fry the arancini for about 6 minutes, turning them regularly to ensure even cooking. This method produces an uneven colour, with parts of the arancini deepening in colour more quickly.
- Deep-frying: Fill a large saucepan halfway with vegetable oil and heat it to between 170-180°C (340-350°F). Use a thermometer to monitor the temperature. Fry the arancini in batches for about 6 minutes until they are golden brown and crispy.
- Baking: Preheat the oven to 200-220°C (400-425°F). Place the arancini on a baking tray lined with parchment paper, spray generously with olive oil, and bake for 20 minutes. Baking will result in a paler coating.
Serve the Arancini
Mushroom arancini can be served as an appetiser, finger food, or a main course. They can be paired with a vibrant pesto dip, tomato sauce, grated Parmesan cheese, and fresh basil leaves. For an extra luxurious touch, grate some fresh black truffle over the dish. Enjoy your homemade mushroom arancini!
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Reheating and storing arancini
Reheating:
- Oven: Preheat your oven to 350°F (180°C). Place the arancini on a baking tray and heat for about 10–15 minutes, or until they are crispy and heated through. This method helps retain the crispy exterior while ensuring the insides are warm and creamy.
- Fryer: If you want the arancini to have that fresh-fried taste and texture, reheat them in a fryer set to 350°F (180°C) for about 3–5 minutes, or until heated through. This method is best for that "just-fried" taste and texture.
- Microwave: If you're in a hurry, the microwave is an option, but it may not yield the best texture. Place the arancini on a microwave-safe plate and heat on medium power for about 1–2 minutes, flipping them over halfway through. The microwave can sometimes make the arancini soggy, so it's best to use this method only if necessary.
Storing:
Arancini are best enjoyed fresh, but they can be stored for later consumption. Here are some tips for storing them:
- Room Temperature: Arancini can be left at room temperature for a few hours if they are to be consumed on the same day. Keep them in an airtight container in a cool, dry place.
- Refrigerator: To extend the shelf life of arancini, store them in an airtight container in the refrigerator. They will keep well for 2–3 days. This method is best if you plan to consume them within a few days, as it slows down the spoilage process.
- Freezer: For longer storage, freezing is an option. Place the arancini on a baking tray and freeze them until solid, then transfer them to a freezer-safe bag or container. They will keep well for up to 2 months. When ready to eat, you can reheat them directly from frozen using any of the methods mentioned above, adding a few extra minutes to the heating time.
Remember, reheating and storing arancini will affect their texture and taste to some degree. These methods will help you enjoy them for a few days, but they are still best enjoyed fresh!
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The best mushrooms for arancini
Mushroom arancini are Italian rice balls with a savoury and creamy mixture of rice, mushrooms, cheese, and other ingredients. The balls are then coated in breadcrumbs and fried until golden brown and crispy. While traditional arancini are often stuffed with some sort of ragu, mushroom arancini are a delicious vegetarian alternative.
When it comes to choosing the best mushrooms for arancini, there are several varieties that work well. Here are some recommendations:
Porcini Mushrooms
Porcini mushrooms are a popular choice for arancini due to their intense flavour. They need to be rehydrated before use, which can be done by covering them with boiling water and letting them sit for about 20 minutes. Porcini mushrooms have a strong flavour, so a small amount goes a long way.
Chanterelle Mushrooms
Chanterelle mushrooms, also known as golden chanterelles, add a unique and exotic flavour to arancini. They have a delicate, slightly fruity aroma and a nutty, peppery taste. Chanterelles are often used in gourmet cooking and can make your arancini feel extra special.
Swiss Brown Mushrooms
Swiss brown mushrooms, also known as cremini, chestnut, or baby Bella mushrooms, are a good option for arancini. They have a earthy, nutty flavour and a firm texture that holds up well during cooking. Swiss brown mushrooms are widely available and affordable, making them a convenient choice.
Other Mushroom Options
Depending on your location and preference, there are also some other mushrooms that can work well in arancini:
- Livesey Bros Buna Shimeji (for an individual flavour)
- Shiitake Mushrooms (for an umami boost)
- Oyster Mushrooms (for a mild, delicate taste)
- Portobello Mushrooms (for a meaty texture)
When making mushroom arancini, it's important to remember that the mushrooms should be cooked before being mixed with the rice and other ingredients. This ensures that the mushrooms are tender and have developed their full flavour. Additionally, wetting your hands before forming the rice balls can help when dealing with sticky mixtures.
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Oil temperature for frying arancini
To make mushroom arancini, creamy mushroom risotto is combined with mozzarella, then coated in breadcrumbs and fried until golden brown and crispy. The oil temperature is crucial to achieving the perfect colour and texture.
Firstly, choose an appropriate oil for frying. Neutral oils such as canola or vegetable are good choices for frying arancini. Fill a deep, heavy pan just below the halfway mark with oil. Use a deep-fry thermometer to monitor the temperature of the oil. This tool is essential for achieving the correct temperature and maintaining a consistent temperature throughout the frying process.
For the ideal colour and texture, heat the oil to between 170-180°C (325-350°F). If the oil is overheated, the outside of the arancini will burn before the inside is cooked and the cheese is melted. On the other hand, if the oil is not hot enough, the arancini will not develop a golden colour and will absorb more oil, resulting in a greasy texture.
Once the oil has reached the desired temperature, gently lower 2 to 4 arancini into the pan using a slotted spoon or skimmer. Be careful not to overcrowd the pan, as this will cause the oil temperature to drop. Fry the arancini for around 4 to 6 minutes, turning them regularly to ensure even cooking. The arancini are ready when they are a deep, golden brown.
Remove the cooked arancini from the oil with a slotted spoon and drain them on a paper towel-lined plate. Serve immediately for the best texture and flavour.
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Alternatives to frying
Arancini are Italian rice balls filled with a savoury and creamy mixture of rice, mushrooms, and cheese. The balls are then coated in breadcrumbs and fried until golden brown and crispy.
Frying is the traditional way to cook arancini, but it is not the only option. Here are some alternatives to frying arancini:
Baking
Baking arancini is a great alternative to frying, especially for those looking to use less oil or make less of a mess. Preheat your oven to 375°F (or 220°C/425°F fan-forced). Place the breaded risotto balls on a parchment-lined baking sheet, leaving some space between each ball. Drizzle them with olive oil and bake, turning periodically, until golden brown, which should take around 20-25 minutes.
Baking will produce a paler coating than frying, but the arancini will still be delicious. You can also bake the risotto before forming it into balls, which is a good option if you want to prepare the dish ahead of time. Simply assemble the uncooked arancini and refrigerate for up to 2 days or freeze for up to 2 months before baking.
Air Frying
Air frying is another option for cooking arancini without using large amounts of oil. Reheat cooked arancini in an air fryer at 350°F for about 10 minutes.
Microwaving
Although not ideal, microwaving is also an option for reheating arancini. The coating will soften, but the arancini will still taste good.
Tips for Frying
If you decide to fry your arancini, there are a few things to keep in mind. First, use a thermometer to maintain an oil temperature between 170-180°C (340-350°F) for the best colour and texture. Second, fry in batches to avoid overcrowding the pan and lowering the oil temperature. Finally, use tongs to safely place the arancini into the oil and remove them when they are deeply golden, which should take about 6-10 minutes.
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Frequently asked questions
Mushroom arancini are Italian rice balls with a savoury and creamy mixture of rice, mushrooms, and cheese. They are often thought of as risotto balls and are coated in breadcrumbs and fried until golden brown and crispy.
To make mushroom arancini, you'll need to prepare risotto with mushrooms, garlic, and onions. Once the risotto cools down, form it into balls, coat them in flour, egg, and breadcrumbs, and fry them until golden brown.
Yes, you can make mushroom arancini ahead of time. Cooked arancini can be refrigerated for up to 2 days or frozen for up to 2 months. Uncooked, assembled arancini can also be refrigerated for up to 2 days or frozen for up to 2 months before frying.
