Parmesan & Mushroom Arancini Recipe | Crispy Homemade Arancini Balls

Golden and crispy on the outside with a rich, creamy centre, these parmesan and mushroom arancini are perfect as a canapé, starter or comforting dinner dish.

Ingredients

For the risotto

• 2 tbsp olive oil

• 1 brown onion, finely diced

• 3 garlic cloves, minced

• 300g mushrooms, finely chopped

• 1½ cups arborio rice

• ½ cup white wine

• 1 litre warm chicken or vegetable stock

• 1 cup finely grated parmesan

• 2 tbsp butter

• Salt and cracked pepper

For coating

• 1 cup plain flour

• 3 eggs, whisked

• 2 cups breadcrumbs

• Oil for frying

Method

1. Cook the mushroom risotto

Heat olive oil in a large pan over medium heat. Add onion and cook until soft. Stir through garlic and mushrooms and cook until mushrooms are golden and reduced.

Add arborio rice and stir for 1 minute until lightly toasted. Pour in white wine and allow it to reduce slightly.

Gradually add warm stock one ladle at a time, stirring regularly and allowing the liquid to absorb before adding more. Continue until the rice is tender and creamy.

Remove from heat and stir through parmesan, butter, salt and pepper.

2. Chill the mixture

Spread the risotto onto a tray and allow it to cool completely. Refrigerate for at least 2 hours or overnight. This helps the arancini hold their shape.

3. Roll the arancini

Roll the chilled risotto into golf ball sized portions.

Coat each ball in flour, then egg, then breadcrumbs.

4. Fry until golden

Heat oil to 170°C and fry the arancini in batches for 3–4 minutes until golden brown and crispy.

Drain on paper towel and season lightly with salt.

Serving Suggestions

Serve with aioli, truffle mayonnaise or a rich tomato sugo. They’re best enjoyed hot while the centre is still creamy and the outside is perfectly crisp.