Mushroom Arancini, Italian rice balls
Prep time
Cook time
Total time
The perfect appetizer to serve guests when entertaining - Make these Mushroom Arancini in advance, then fry them at the last minute for a hot, crispy Italian party food.
Recipe type: Snack
Cuisine: Italian
Serves: 8
  • About 2 cups prepared left-over risotto, cooled
  • 100 g fresh mozzarella, well drained and cubed
  • ½ cup / 220gr all-purpose flour
  • Salt & pepper to taste
  • 3 eggs, lightly whisked
  • 2 cups panko breadcrumbs
  • 750 ml vegetable oil
  1. Take a spoonful of risotto and fill it with a cube of mozzarella. Shape the risotto into small even balls. Continue the process until all the risotto is used up.
  2. In a small bowl, mix the flour with some salt & pepper. Place whisked eggs in a second bowl, and breakcrumbs in another.
  3. Dip each risotto ball into the flour, then into the egg mixture and then into the breadcrumbs, evenly covering it all around. Place on a tray and repeat until all arancini are ready.
  4. Heat the vegetable oil into a medium saucepan until 170C/350F, then fry the arancini in small batches for about 2 min, until crispy and golden-brown.
  5. Remove from the pan, pat them dry on kitchen paper, and serve immediately.
Recipe by The Petite Cook at