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    Home » Recipes » Grain and Bean Recipes

    Mushroom Arancini, Sicilian Rice Balls

    Updated: Apr 17, 2024 · Published: Aug 3, 2020 by Andrea

    Jump to Recipe

    These mushroom arancini are filled with mushroom risotto, stuffed with mozzarella cheese, breaded, and fried until golden!

    These mushroom arancini are a clever way to use up leftover risotto!

    Recently I shared my recipe for mushroom risotto, which I deliberately doubled, to satisfy my arancini cravings the day after.

    Growing up in Sicily, snacking on this glorious street-food was a MUST, especially because Messina, the city where I was born, is famous for its arancini *and cannoli*.

    If you go to Sicily, make sure you cross the Strait of Messina on a ferry boat to Reggio Calabria, or vice-versa.

    Not only it's a magical experience, but they sell the best arancini right on the ferry boat.

    There's nothing better than overlooking the Mediterranean sea with a warm fried rice ball in your hands.

    mushroom arancini stuffed with mozzarella.

    Now, making Sicilian arancini from scratch can be a little intimidating, so here's a smart way to recreate them at home. Use leftover risotto to make arancini!

    Even though it doesn't follow the traditional recipe specifically, it delivers the same delicious flavor!

    For this seasonal version, I used saffron and wild mushroom risotto as a base, but any of your favorite risotto recipes will do.

    I made arancini with salmon & peas before and were just as delicious as these!

    Mushroom arancini ingredients

    This mushroom arancini balls recipe uses the most simple ingredients.

    Here’s what you’ll need:

    • Mushroom risotto: Allow it to cool before starting the recipe, or make it the night before.
    • Mozzarella: If you use fresh mozzarella, pat it dry with kitchen paper before use.
    • All-purpose flour: You can also use Italian 00 flour. To make gluten-free arancini use rice flour.
    • Eggs: I use medium-large eggs.
    • Ppanko breadcrumbs: Although you can use any breadcrumbs you have at hand, I recommend panko breadcrumbs for extra crispy results!
    • Vegetable oil: For frying the arancini balls, I recommend sunflower or peanut oil.
    wild mushroom arancini balls.

    How to make wild mushroom arancini

    Making these crunchy and cheesy balls couldn't be easier.

    STEP 1. Form tiny risotto balls.

    Make tiny balls with the mushroom risotto ( preferably refrigerated overnight, so the rice is nice and sticky).

    I like to stuff a small piece of mozzarella cheese into the center of each ball, but you can definitely skip this step if you like.

    recipe step 1 and 2 collage: first image shows prepared mushroom arancini without coating, second image shows hand holding a risotto ball over a bowl with leftover risotto.

    STEP 2. Coat with the breading mixture.

    Roll each ball first in beaten eggs, then into breadcrumbs.

    I use panko breadcrumbs, as I feel it gives a better, lighter and crunchier consistency than other kinds.

    But any breadcrumbs you have at hand would do the job.

    To make gluten-free arancini, I usually opt for brown rice breadcrumbs and substitute regular all-purpose flour with rice flour.

    Although it's not strictly traditional, you could also use this homemade breadcrumbs for additional flavor.

    I use it all the time for making chicken cotolette and it's delicious!

    STEP 3. Fry them until crispy perfection.

    Traditionally you should deep-fry arancini.

    Even though you don't need a large amount of oil, to make the whole recipe lighter, you could try to air-fry the arancini or bake them in the oven instead.

    Once cooked, serve them straight away nice and hot!

    How to store arancini

    For best results, I recommend always storing your arancini uncooked and fry them right before serving.

    • Freezer: Place cooked rice balls in a tray covered with parchment paper and store in the freezer for 30 minutes, then transfer the balls into an air-tight container or ziplock bag and store in the freezer up to one month. 
    • Fridge: Store in an air-tight container and keep in the refrigerator for up to 2 days.
    mushroom arancini on a wood board

    These little golden fried risotto balls are simply delicious! Perfect for an Italian aperitivo or as a starter for a dinner party.

    More Sicilian recipes to try

    • Sicilian Pasta alla Norma
    • Orange Olive Oil Cake
    • Sicilian Lemon Granita
    • Traditional Sicilian Caponata {Vegan+GF}
    • Eggplant Spaghetti Sandwiches - Sicilian Doppiette di Melanzane

    Did You Try This Recipe?

    Please let me know how you liked it! Leave a comment below and share a picture on Instagram with the hashtag #thepetitecook!

    Don't forget to subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.

    Recipe

    hand holding a mushroom arancini, more rice balls in the background
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    4 from 2 votes

    Mushroom Arancini - Italian Rice Balls

    Prevent your screen from going dark
    These mini mushroom arancini are filled with mushroom risotto, stuffed with mozzarella cheese, breaded, and fried until golden!
    Prep Time15 minutes mins
    Cook Time10 minutes mins
    Total Time25 minutes mins
    Course: Appetizer, Snack
    Cuisine: Italian
    Serving: 8
    Calories: 338kcal
    Author: Andrea Soranidis

    Ingredients

    • 480 g mushroom risotto, cooled
    • 100 g mozzarella cheese, well drained and cubed
    • 220 g all-purpose flour
    • sea salt and black pepper to taste
    • 3 eggs, lightly whisked
    • 200 g panko breadcrumbs
    • 400 ml vegetable oil, for deep-frying

    Instructions

    • Take a spoonful of risotto and fill it with a cube of mozzarella. Shape the risotto into a small ball. Continue the process until all the risotto is used up.
    • In a small bowl, mix the flour with a generous pinch of sea salt and freshly-cracked black pepper. Place the eggs in a separate bowl and whisk until light and creamy, then place the panko breadcrumbs in another bowl.
    • Dip each risotto ball into the flour, then into the egg mixture and then into the breadcrumbs, evenly covering it all around. Place the prepared ball on a tray and repeat until all arancini are ready. Store in the refrigerator unti ready to fry them.
    • Heat the vegetable oil into a medium saucepan until 170°C/350°F, then fry the arancini in small batches for about 2 min, until crispy and golden-brown on all sides.
    • Remove the rice balls from the pan with a slotted spoon and transfer on a plate covered with kitchen paper to aborb the oil in excess, then serve. pat them dry on kitchen paper, and serve immediately.
    Did you try this recipe? Tag @thepetitecook or use the hashtag #thepetitecook - Looking at your pictures makes my day!

    Nutrition

    Calories: 338kcal | Carbohydrates: 57g | Protein: 12g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 71mg | Sodium: 285mg | Potassium: 126mg | Fiber: 2g | Sugar: 2g | Vitamin A: 174IU | Calcium: 123mg | Iron: 4mg

    The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

    This post was originally published in November 2016 and updated with more info.

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      Pumpkin Risotto - Italian Recipe
    • wild mushroom risotto.
      Wild Mushroom Risotto
    • italian asparagus risotto.
      Asparagus Risotto
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    Reader Interactions

    Comments

    1. Nutritionist Mira says

      November 02, 2018 at 5:17 am

      Wow awesome recipe with full of nutrients. As a Nutritionist I appreciate this recipe with all healthy ingredients. Many Thanks for posting this recipe, I will must try to home.

      Reply
    2. Frank says

      September 10, 2017 at 8:12 am

      Look at amazing. Thanks for the ideas. That's good for my children

      Reply
    3. 2pots2cook says

      December 16, 2016 at 8:44 am

      Hello ! Ho fatto queste palle. Perfect, just perfect ! Thank you and I wish you have a peaceful holidays !

      Reply
    4. Sarah Macey says

      December 02, 2016 at 1:37 am

      Thank you for sharing this recipe. An easy to do and healthy way to start a meal.

      Reply
      • Andrea says

        December 02, 2016 at 8:56 am

        Thanks Sarah 🙂 Although I don't like deep-frying these arancini are totally worth it! And to make it healthier, you can bake them instead 🙂

        Reply
    5. Damian Teevan says

      November 21, 2016 at 4:28 am

      Nice and so creative with the rice formed into balls. Not to mention the cheese, ohh it looks so delish! Thanks for sharing the recipe.

      Reply
      • Andrea says

        November 22, 2016 at 6:47 am

        Thank you Damian, hope you give it a try! 🙂

        Reply
    6. Ron says

      November 20, 2016 at 8:33 pm

      Love your expression in your picture!! Perfect!!

      Reply
      • Andrea says

        November 22, 2016 at 6:48 am

        Ahahhha Thank you 😀

        Reply
    4 from 2 votes (2 ratings without comment)

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