Sarah Brown
Wild mushroom arancini is a delicious Italian dish of crispy and golden risotto balls stuffed with wild mushrooms and gooey mozzarella. The rice balls are rolled in flour, dipped in beaten eggs, and coated in breadcrumbs before being deep-fried. This dish is perfect for using up leftover risotto and can be served as an appetiser or main course. Arancini can be made ahead of time and frozen for up to three months, making them a convenient option for easy entertaining. They can be served with a variety of dips and sauces, such as tomato sauce, pesto, or truffle sauce.
| Characteristics | Values |
|---|---|
| Ingredients | Risotto rice, onion, garlic, butter, mushrooms, cheese, flour, eggs, breadcrumbs, vegetable oil |
| Preparation | Cook risotto, shape into balls, coat in flour, egg, and breadcrumbs, deep fry |
| Serving suggestion | Serve with tomato sauce, parmesan cheese, and basil leaves |
| Storage | Can be frozen for up to 3 months |
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What You'll Learn
Wild Mushroom Arancini ingredients
Wild mushroom arancini is a delicious Italian dish that can be served as an appetiser or a main course. It is made by creating crispy and golden balls of risotto rice stuffed with wild mushrooms and gooey mozzarella, which are then deep-fried. Here is a detailed list of ingredients that you will need to make this mouth-watering dish:
For the Risotto:
- Arborio rice (or any risotto rice)
- Stock (preferably mushroom stock or Campbell's Condensed Cream of Mushroom Soup for extra creaminess)
- Water
- Onion, finely diced
- Garlic cloves
- Butter
- Olive oil
- Parmesan cheese (freshly grated)
- Mozzarella (buffalo mozzarella, mozzarella pearls, or mozzarella di bufala campana)
- Herbs and seasonings (such as thyme, Italian seasoning, and salt)
- Truffle oil (optional, for a luxurious touch)
For the Arancini Coating:
- Flour
- Eggs (beaten)
- Breadcrumbs (preferably Panko)
- Vegetable oil for deep-frying
For Serving:
- Tomato sauce
- Fresh basil leaves
- Black truffle (optional, for an indulgent touch)
Note that the risotto can be made ahead of time and chilled, or you can use leftover risotto. It is also important to ensure that the risotto is cooled thoroughly before shaping it into balls and coating it with the arancini batter.
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How to make Wild Mushroom Arancini risotto
Wild Mushroom Arancini is a Sicilian dish consisting of crispy and golden risotto balls stuffed with wild mushrooms and gooey mozzarella. You can make this with leftover risotto or make the risotto specifically for the arancini.
Ingredients
- Risotto rice (Arborio)
- Onions
- Garlic cloves
- Butter
- Stock
- Dry shiitake mushrooms
- Thyme
- Olive oil
- Mozzarella
- Parmesan
- Truffle oil
- Flour
- Eggs
- Breadcrumbs (Panko)
- Vegetable oil
- Salt
- Italian seasoning
Steps to Make Wild Mushroom Arancini Risotto:
Step 1: Make the risotto
Firstly, get the stock on over a medium heat and add the dry shiitake. Leave them in the stock for a couple of minutes while they rehydrate. Then remove from the stock and roughly chop them up. In a separate pan, add a drizzle of olive oil and a knob of butter. Add the onions, garlic, thyme, shiitake, and season. Gently fry for 5-7 minutes or until the onions have softened.
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 the wine is absorbed. Add enough stock to cover the rice. The rice will absorb the stock and start to become thick. Continue adding stock a ladle or two at a time.
Once the rice is tender, taste and season to your liking. Add a final ladle of stock, the remaining herbs, and the cheese. Remove from heat and fold everything together.
Step 2: Prepare the risotto mixture
Let the risotto cool down completely before handling it. When you are ready to cook the arancini, sprinkle over the grated mozzarella, then mix to combine into the rice. Next, simply roll the rice into the size of a golf ball.
Step 3: Coat the risotto balls
Get 3 dishes and put the flour in one and the egg in another. Mix the breadcrumbs with the parmesan and place it in the last dish. Take an arancini ball and coat it in the flour, shaking off any excess. Then, dip it into the egg and finally roll it in the breadcrumb mixture. Repeat with the remaining ones.
Step 4: Fry the arancini
Take a large saucepan and fill it halfway with vegetable oil. Heat over a medium to high heat until it reads 180° on a digital thermometer. Fry the arancini in batches for around 6 minutes until beautifully golden and crispy.
Serve the arancini with a tomato sauce, a generous grating of parmesan cheese, and a few fresh basil leaves.
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How to shape Wild Mushroom Arancini balls
Shaping arancini balls is a simple process. First, you will need to prepare the risotto mixture. This can be done by cooking the risotto rice with onions, garlic, and mushrooms. Once the rice is cooked, mix in butter, parmesan, and truffle oil. Check the seasoning, then spread the mixture out onto a baking tray and leave it to cool.
Once the risotto mixture is cool, you can begin shaping the arancini balls. Take a heaping pile of risotto, about a quarter of a cup, and use your thumbs to flatten it into a little bowl. Place a tablespoon of mozzarella in the centre of the risotto bowl and wrap the edges over each other, forming a ball. Repeat this process until you have used up all the risotto mixture.
Next, set up an assembly line with three dishes: one with flour, one with beaten egg, and one with a mixture of breadcrumbs, salt, and Italian seasoning. Take an arancini ball and coat it in the flour, shaking off any excess. Then, dip it into the egg and finally, roll it in the breadcrumbs. Repeat this process with the remaining balls.
Once all the arancini balls are coated, they are ready to be fried. Heat vegetable oil in a large pan to 180°C and fry the balls in batches until they are golden and crispy. Serve and enjoy!
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How to cook Wild Mushroom Arancini
Wild Mushroom Arancini is a delicious Italian dish of crispy and golden risotto balls stuffed with wild mushrooms and gooey mozzarella. Here is a step-by-step guide on how to cook this mouth-watering dish:
Ingredients
For the arancini, you will need:
- Risotto rice (e.g. Arborio)
- Onion
- Garlic
- Butter
- Stock (mushroom or vegetable)
- Wild mushrooms (e.g. porcini, shiitake, or chanterelle)
- Cheese (mozzarella, Parmesan, and/or Asiago)
- Flour
- Eggs
- Breadcrumbs (preferably Panko)
- Oil for frying (vegetable or olive oil)
- Salt
- Italian seasoning
Making the Risotto
Start by making the risotto, which can be done a day ahead to save time. If using dried mushrooms like porcini or shiitake, rehydrate them by covering with boiling water for 20-30 minutes. Then, chop the mushrooms and set aside. In a pan, heat some oil and butter, and cook the onions until soft but not browned. Add garlic, and if desired, thyme leaves. Next, add the risotto rice and stir well.
For the stock, you can use mushroom stock or follow a tip from Campbell's Soup UK and use their condensed cream of mushroom soup as a base, adding mushroom water and topping it up with boiling water. Slowly add the stock to the rice, stirring constantly and ensuring each ladleful is absorbed before adding more. Keep stirring the risotto to prevent it from catching, and add more boiling water if needed until the rice is cooked but still slightly al dente.
Once the rice is cooked, mix in the chopped mushrooms, butter, Parmesan, and truffle oil (if desired). Season to taste and spread the mixture onto a baking tray to cool completely. You can also make the risotto the day before and chill it, as this will make it easier to handle.
Assembling the Arancini
When you are ready to assemble the arancini, sprinkle grated mozzarella over the cooled risotto and mix well. Use a measuring cup or your hands to scoop a heaping pile of risotto and form it into a ball. Make a small indentation in the center and add some mozzarella, then wrap the risotto around it to enclose the cheese. Repeat this process to form all the arancini balls.
Set up an assembly line with three dishes: one with flour, another with beaten eggs, and the last with breadcrumbs mixed with Parmesan and Italian seasoning. Roll each arancini ball first in flour, then dip it in the egg, and finally coat it in the breadcrumb mixture. Make sure each ball is completely covered at each step.
Frying the Arancini
Heat oil in a deep pan or a deep-fat fryer to 180°C. You can test if the oil is ready by dropping in a few breadcrumbs; if they sizzle and turn golden within a minute, the oil is hot enough. Carefully place the arancini balls in the hot oil in batches and fry for 4-6 minutes until they are golden and crispy.
Once cooked, remove the arancini from the oil and drain any excess. Serve them hot with a tomato sauce, a grating of Parmesan cheese, and fresh basil leaves. For an extra indulgent touch, grate some fresh black truffle over the top.
Enjoy your homemade Wild Mushroom Arancini! They are best served fresh, but you can also freeze any leftovers for up to 3 months and reheat them in the oven when needed.
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Wild Mushroom Arancini serving suggestions
Wild mushroom arancini are creamy risotto balls stuffed with cheese and wild mushrooms, coated in breadcrumbs, and deep-fried to perfection. They are delicious and irresistible, packed with flavour and texture. Here are some serving suggestions to elevate your wild mushroom arancini experience:
As a Main Course
Wild mushroom arancini can be served as a main course, accompanied by a refreshing side salad or grilled vegetables. This option provides a healthier twist compared to enjoying them as a fried snack. The salad can include a mix of greens, cherry tomatoes, and cucumbers, tossed with a vinaigrette dressing.
Dipping Sauces
These flavourful balls pair well with various dipping sauces. Consider serving them with a vibrant pesto dip, aioli, or a truffle white sauce. The pesto adds a fresh and herby contrast to the fried arancini, while aioli provides a creamy and garlicky complement. For an indulgent option, the truffle sauce contributes a rich and earthy flavour.
Cheese and Herbs
To enhance the cheesiness of the arancini, sprinkle grated Parmesan cheese on top. This adds a salty and savoury dimension to the dish. You can also garnish with chopped parsley or microgreens, adding a touch of freshness and colour to the plate.
Lemon Wedges and Warm Sauce
Serving wild mushroom arancini with lemon wedges adds a bright, acidic contrast to the rich dish. Additionally, consider serving them on a bed of warm marinara sauce. The tangy and savoury sauce creates a delightful combination with the crispy arancini.
Leftovers
If you have any leftover wild mushroom arancini, don't fret! They can be transformed into a satisfying salad. Simply chop up the arancini and mix them with greens, cherry tomatoes, sliced cucumbers, and a vinaigrette dressing. This creates a unique blend of textures and flavours, with the crispy arancini adding an unexpected twist to your salad.
Wild mushroom arancini are versatile and can be served in a variety of ways. Feel free to get creative and experiment with different accompaniments and sauces to find your favourite combinations.
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Frequently asked questions
They are crispy and golden risotto balls stuffed with wild mushrooms and gooey mozzarella.
You will need risotto rice, onions, garlic, butter, stock, mushrooms, eggs, flour, breadcrumbs, mozzarella, and oil for frying.
First, make the risotto and let it cool. Then, roll the risotto into balls and stuff them with mozzarella. Next, coat the balls in flour, egg, and breadcrumbs. Finally, fry the arancini until golden brown.
Yes, you can make the risotto and arancini balls ahead of time and store them in the fridge or freezer. If freezing, they will keep for up to 3 months. Reheat the arancini in the oven before serving.
