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hand holding a mushroom arancini, more rice balls in the background

Mushroom Arancini, Italian rice balls

Course: Appetizer, Snack
Cuisine: Italian
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 8
These little golden rice balls make a fantastic Italian appetizer to share. Crispy mushroom arancini are perfect for welcoming guests at your next party.
Print Recipe


  • 480 g left-over mushroom risotto cooled
  • 100 g fresh mozzarella 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


  • 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 whisked eggs in a second bowl, and breakcrumbs in another.
  • 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.
  • 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, pat them dry on kitchen paper, and serve immediately.