Crispy mushroom arancini made with creamy risotto, melty mozzarella, and earthy mushrooms—perfect for holidays or any cozy night in!
I have this core memory of my first-ever attempt at making mushroom arancini—total disaster. Imagine me, in the kitchen, thinking I could just wing it because I’d seen it on a cooking show. How hard could it be?
Well, the risotto was too warm, the cheese cubes basically ran away, and the breadcrumbs? Yeah, half of them floated right off during frying. I almost swore off arancini forever… but something about that crunchy, cheesy goodness wouldn’t leave me alone.
Fast forward to my next attempt—I cooled the risotto properly (lesson learned!), took my time shaping the balls just right, and let me tell you… total game changer. The golden, crispy outside, the creamy risotto, the perfect mozzarella melt in the center? Unreal. My husband ate five before dinner even officially started.
Since then, mushroom arancini has become my go-to when I want something fancy but still kinda fun. It feels special—like the kind of thing you’d serve when friends come over and you wanna show off a little… but not in a stressful way. Plus, they’re the ultimate holiday appetizer. You’ll see.
Why You’ll Love This Mushroom Arancini Recipe?
- Crunch Factor? Off the Charts. That golden, panko-coated shell delivers serious crispy perfection.
- That Melty Center? The mozzarella oozes just enough without being overwhelming. Cheese pull goals, honestly.
- They Look Fancy But… They’re surprisingly simple if you follow the steps. I’m all for fancy-looking food with minimal stress.
- Mushroom Magic: The cremini mushrooms bring a rich, earthy vibe that balances the cheese.
- Perfect Party Food: Handheld, dippable, and guaranteed to disappear faster than you can say “More marinara, please.”
Ingredient Notes:
Let’s break down what makes this recipe shine:
- Arborio Rice: The only choice for risotto, thanks to its high starch content. It’s what makes the risotto creamy. Don’t swap it for regular rice—it won’t work.
- Cremini Mushrooms: They’re richer and more flavorful than white mushrooms but not as intense as shiitake. A solid middle ground.
- Mozzarella: The good stuff—fresh mozzarella blocks cut into cubes. Avoid the pre-shredded kind; it won’t melt the same.
- Parmesan: Adds a salty, nutty punch to balance the creaminess.
- White Wine: Adds a subtle acidity that cuts through all the richness. The alcohol cooks off, so no worries!
- Butter: Cold butter stirred in at the end makes the risotto extra velvety.
- Panko Breadcrumbs: Crunchier than regular breadcrumbs. Trust me, it’s worth it.
- Flour & Eggs: The dynamic duo for breading and locking in all that creamy goodness.
- Marinara Sauce: Go for your favorite jar or make a homemade version if you’re feeling ambitious.
Pro Tip: If you want maximum crunch, double dip the arancini—flour, egg, panko, then back into the egg and panko again. Extra work? Yep. Worth it? 100%.
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How To Make Mushroom Arancini?
I won’t lie—this takes a little patience, but the results? Chef’s kiss.
- Start with the Mushrooms:
Heat olive oil in a large pan over medium heat. Toss in the onion and garlic. Let them sizzle for about 30 seconds, just enough to get fragrant but not brown. Add the chopped mushrooms and cook for 3-5 minutes. You want them soft but not soggy. - Toast the Rice:
Stir in the Arborio rice and toast it for about 30 seconds. It’ll soak up the flavors and give the final risotto a nuttier vibe. - Wine Time:
Pour in the white wine and let it sizzle as the alcohol burns off. Stir constantly—this part goes fast! - Stock It Up:
Now comes the cozy part. Add your warm stock, about a cup at a time, stirring often. Let the rice absorb the liquid before adding more. It’ll take around 35-40 minutes to get that creamy risotto texture. - Butter & Parmesan Bliss:
Once the rice is tender, stir in the cold butter and parmesan. They’ll melt right in, making the risotto silky smooth. - Cool It Completely:
Spread the risotto onto a baking sheet and pop it into the fridge for 2 hours. It needs to be fully cooled, or you’ll have a melty mess instead of perfect arancini balls. - Shape the Balls:
Grab a handful of risotto and flatten it slightly in your palm. Tuck a mozzarella cube inside and shape the rice around it. Make sure it’s fully sealed (no escape routes for the cheese!). - Breading Station:
Set up three bowls: flour, beaten eggs, and panko. Roll each ball in flour, dip in the eggs, then coat with panko. Press the breadcrumbs on so they stick—no half-measures here. - Fry to Golden Perfection:
Heat oil to 350°F. Fry the arancini in batches for about 5 minutes or until they’re golden brown and crispy. Drain on paper towels and try not to eat one straight out of the oil (I dare you). - Serve with Marinara:
Spoon warm marinara sauce onto a plate, place the arancini on top, and sprinkle with fresh basil and extra parmesan. Fancy but cozy.
Storage Options:
- Fridge: Leftovers? Store them in an airtight container for up to 3 days. Reheat in the oven at 350°F so they stay crispy.
- Freezer: Freeze uncooked arancini on a baking sheet, then transfer them to a freezer bag. Fry straight from frozen—just add a couple of extra minutes.
Variations and Substitutions:
- Cheese Swap: Brie or gouda instead of mozzarella? Insanely good.
- Vegan: Try dairy-free cheese, veggie stock, and vegan butter.
- Spicy Kick: Add red pepper flakes to the panko for heat.
- Truffle Vibes: Stir in a teaspoon of truffle oil for a gourmet twist.
What to Serve with Mushroom Arancini?
- Marinara Sauce: The classic dip.
- Garlic Aioli: Creamy + garlicky = yes.
- Simple Salad: Something light and fresh, like arugula with lemon vinaigrette.
- Prosecco or Pinot Grigio: Because bubbles and crispy bites? A mood.
Frequently Asked Questions:
Can I make arancini ahead of time?
Totally! Shape the balls, store them in the fridge, and fry when you’re ready to serve.
Why are my arancini falling apart?
It’s probably the risotto being too warm or the breading not sticking. Cool it completely and press that panko firmly.
Can I bake them instead?
Yep! Bake at 400°F for 20 minutes, flipping halfway. Not as crispy, but still delicious.
So, what do you think? Ready to give mushroom arancini a shot? Let me know how it goes—I’m all ears for your kitchen wins (or hilarious fails)!
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Planning to try this recipe soon? Pin it for a quick find later!
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Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Mushroom Arancini
Ingredients
- 1 tablespoon olive oil
- 1 yellow onion finely diced
- 5 garlic cloves minced
- 6 cremini mushrooms finely chopped
- 1 teaspoon salt
- 2½ cups Arborio rice
- ½ cup dry white wine
- 1-2 liters mushroom or chicken stock warmed
- 3 tablespoons cold butter
- ½ cup freshly grated parmesan cheese
- 1 block mozzarella cheese cut into 1-inch cubes
- 1 cup all-purpose flour
- 2 large eggs beaten
- 1 cup panko breadcrumbs
- Marinara sauce for serving
- Fresh basil for garnish
Instructions
Prepare the Mushroom Risotto Base:
- In a large skillet, heat the olive oil over medium heat. Add the diced onion and garlic, sautéing until fragrant, approximately 30 seconds. Incorporate the finely chopped mushrooms and cook for 3-5 minutes, allowing most of the moisture to evaporate.
Toast the Arborio Rice:
- Stir in the Arborio rice, ensuring it is well coated with the oil and mushrooms. Toast the rice for approximately 30 seconds, enhancing its nutty aroma.
Deglaze with White Wine:
- Pour in the white wine, stirring continuously until it evaporates completely. This step introduces acidity to balance the richness of the risotto.
Cook the Risotto:
- Gradually add the warm stock, one cup at a time, stirring frequently. Allow the rice to absorb each addition of stock before adding more. Continue this process for approximately 35-40 minutes or until the rice becomes tender yet maintains a slight bite. The mixture should appear creamy but not overly thick.
Finish with Butter and Parmesan:
- Once the risotto has finished cooking, remove it from heat. Stir in the cold butter and freshly grated parmesan cheese, ensuring both are fully melted and combined.
Cool the Risotto:
- Transfer the cooked risotto to a shallow baking dish and spread it out evenly. Place it in the refrigerator for at least 2 hours to cool completely. This step is essential for shaping the arancini properly.
Shape the Arancini Balls:
- Once the risotto has fully cooled, take a small handful and flatten it in your palm. Place a cube of mozzarella cheese in the center and enclose the rice around it, forming a ball. Ensure the mozzarella is fully covered to prevent leakage during frying. Repeat with the remaining risotto and cheese cubes.
Prepare the Breading Station:
- Set up three bowls:
- One with all-purpose flour
- One with the beaten eggs
- One with panko breadcrumbs
- Roll each arancini ball first in the flour, ensuring an even coating. Then, dip the ball into the beaten eggs and finally coat it thoroughly with panko breadcrumbs, pressing gently to help the crumbs adhere.
Fry the Arancini:
- Heat oil in a deep fryer or large pot to 350°F (175°C). Fry the breaded arancini in batches for approximately 5 minutes or until golden brown and crispy. Avoid overcrowding the oil, as it can lower the temperature. Once fried, place the arancini on a plate lined with paper towels to absorb any excess oil.
Serve:
- Arrange the mushroom arancini on a serving platter with warm marinara sauce. Garnish with freshly chopped basil and additional parmesan cheese for an elegant presentation.
Notes
- Substitute the all-purpose flour with a gluten-free flour blend.
- Use gluten-free panko breadcrumbs or crushed gluten-free crackers for the coating.
- Confirm that both the stock and parmesan cheese are gluten-free certified, as some brands may contain gluten-based additives.
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
