Mushroom Arancini
Mushroom Arancini are crispy risotto balls made with mushrooms, arborio rice, parmesan, butter, cheddar, panko breadcrumbs, eggs, flour, and optional smoky aioli.
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Servings: 8
Ingredients
Risotto
- 2 tbsp extra-virgin olive oil
- 1 onion finely diced
- 1 tsp freshly minced garlic
- 200 g mushrooms approximately 1 1/2 cups, roughly diced
- 1/2 tsp sea salt flakes plus extra to taste
- 280 g arborio rice
- 125 ml white wine or additional stock
- 1 litre chicken stock or vegetable stock
- 100 g freshly grated parmesan
- 2 tbsp unsalted butter
- Freshly cracked black pepper to taste
Arancini
- 150 g cheddar cut into 1 cm / 1/2 inch cubes
- 100 g plain all-purpose flour
- 3 eggs whisked
- 240 g panko breadcrumbs
- Oil for frying
- Sea salt flakes to finish
Smoky Aioli, Optional
- 125 g whole-egg mayonnaise
- 1/2 tsp smoked paprika
- 1/2 tsp sweet paprika
- 1 tbsp fresh lemon juice
- 1/2 tsp sea salt flakes
- 1/2 garlic clove freshly grated
Instructions
Prepare the Risotto
- Preheat the oven to 200°C / 400°F, or 180°C / 350°F fan-forced.
- Heat the extra-virgin olive oil in a large oven-safe frying pan over medium heat.
- Add the finely diced onion, freshly minced garlic, roughly diced mushrooms, and sea salt flakes.
- Cook for 3 to 4 minutes, stirring occasionally, until the onion has softened and the mushrooms have released some moisture.
- Add the arborio rice to the pan.
- Stir for 1 to 2 minutes, or until the rice grains begin to turn from white to slightly translucent.
- Add the white wine and stir for 1 to 2 minutes, or until the liquid has mostly evaporated.
- Add the chicken stock or vegetable stock.
- Stir until fully combined and bring the mixture to a simmer.
- Cover the pan with a lid. If the pan is not oven-safe, transfer the mixture to a deep baking tray and cover tightly with a double layer of foil.
- Transfer to the oven and bake for 20 minutes, or until the rice is tender and the liquid has mostly absorbed.
- Remove the risotto from the oven.
- Stir through the freshly grated parmesan and unsalted butter until fully incorporated.
- Season to taste with additional sea salt flakes and freshly cracked black pepper.
- Allow the risotto to cool completely.
- Transfer the risotto to the refrigerator for at least 1 hour, or preferably overnight, until fully chilled and firm enough to shape.
Prepare the Smoky Aioli
- In a small bowl, combine the whole-egg mayonnaise, smoked paprika, sweet paprika, fresh lemon juice, sea salt flakes, and freshly grated garlic.
- Stir until smooth and fully combined.
- Cover and refrigerate until ready to serve.
Assemble the Arancini
- Remove the chilled risotto from the refrigerator.
- Roll the risotto into balls approximately the size of a golf ball.
- Press one cube of cheddar into the centre of each risotto ball.
- Re-form the risotto around the cheese cube, ensuring the cheese is fully enclosed.
- If the risotto mixture is sticky, lightly wet your hands before shaping.
- Place the flour, whisked eggs, and panko breadcrumbs into three separate shallow bowls.
- Dredge each risotto ball in the flour, coating it evenly.
- Dip the floured ball into the whisked egg, allowing any excess egg to drip off.
- Roll the ball in the panko breadcrumbs until evenly coated.
- Place the coated arancini on a tray and repeat with the remaining risotto balls.
Cook the Arancini
- Pour oil into a large, deep, heavy-based frying pan.
- Heat the oil over medium-high heat.
- Cook the arancini in batches for 4 to 6 minutes, turning as needed, until golden, crisp, and heated through.
- Avoid overcrowding the pan to maintain the oil temperature and ensure an even, crisp coating.
- Transfer the cooked arancini to a paper towel-lined plate to drain excess oil.
- Sprinkle the hot arancini with sea salt flakes.
- Serve immediately with smoky aioli, if desired.
Notes
To make Mushroom Arancini gluten free, replace plain all-purpose flour with a certified gluten-free all-purpose flour blend.
Use certified gluten-free panko breadcrumbs or gluten-free breadcrumbs for coating the arancini.
Confirm that the chicken stock or vegetable stock, mayonnaise, smoked paprika, sweet paprika, cheddar, parmesan, and white wine are gluten free.
Use plain arborio rice, as rice is naturally gluten free, but check packaging for possible cross-contact warnings.
If using vegetable stock for a vegetarian version, ensure it is also certified gluten free.
Prepare the recipe with clean cookware, utensils, bowls, and frying equipment to prevent gluten cross-contact, especially when cooking for someone with celiac disease or gluten sensitivity.