Mushroom Arancini

Arancini is a classic Italian dish that I absolutely adore. These crispy, golden orbs of goodness are a staple in my household, and I’ve recently experimented with a mushroom arancini recipe that has become a favorite among my family and friends. The combination of creamy risotto, earthy mushrooms, and crispy coating is truly a delight for the senses.


  • Arborio rice
  • Mushrooms (porcini, cremini, or any variety of your choice)
  • Onion and garlic
  • Vegetable broth
  • White wine
  • Grated Parmesan cheese
  • Flour, eggs, and breadcrumbs for coating
  • Olive oil
  • Fresh parsley

I start by sautéing finely chopped onions and garlic in some olive oil until translucent. Then, I add the arborio rice and let it toast for a few minutes before deglazing the pan with some white wine. Once the wine has been absorbed, I gradually add warm vegetable broth while stirring continuously until the risotto becomes creamy and tender.

Next comes the star of the show Рthe mushrooms. I love using a mix of porcini and cremini mushrooms for a robust flavor. After saut̩ing the mushrooms separately with garlic and parsley, I fold them into the cooked risotto along with a generous amount of grated Parmesan cheese. The aroma at this point is absolutely heavenly!

Once the risotto has cooled, I start shaping the arancini into small balls, making sure to encase a piece of mozzarella in the center of each one for a delightful gooey surprise.

Coating and Frying:

I dip each formed arancini ball into flour, then beaten eggs, and finally coat them with breadcrumbs. It’s important to ensure that the coating is well-sealed to prevent any leakage of the cheesy filling during frying.

When it comes to frying, I prefer using a deep pan with enough oil to submerge the arancini completely. I patiently fry them until they turn a beautiful golden brown, then transfer them to a plate lined with paper towels to absorb any excess oil.


I love serving these mushroom arancini with a simple marinara sauce for dipping. The combination of the tangy tomato sauce with the creamy, savory arancini is simply irresistible.


Mushroom arancini has become a beloved dish in my culinary repertoire. The process of making them is a labor of love, and the reward of biting into a perfectly crispy exterior to discover the creamy, flavorful center is unparalleled. Whether as a delightful appetizer or a satisfying main course, mushroom arancini is a dish that never fails to impress.