Arancini are delicious breaded and fried Italian rice balls that are great for an appetizer or main. Any mushrooms can be used to make the risotto base. In the example photos, brown buttons and chanterelles are used.
Main or Appetizer
½ pound mixed mushrooms (chanterelle, pioppini, cremini) (diced)
40 grams (about one small) leek (very small diced)
- 2 ½ tablespoons butter
- 2 cloves garlic (minced)
- ½ tablespoon thyme
- Salt and pepper
½ bell pepper (diced)
- ½ cup corn
- 1 quarts vegetable or mushroom broth
1 tablespoons porcini
- ¾ cups carnaroli or arborio rice
- 1/3 cup white wine
½ cup parmesan cheese (shredded or grated)
- 110 grams mozzarella cheese (med moisture)
- ½ cup flour
- 1 ½ cups panko bread crumbs
- 2 eggs
- Neutral oil for frying (such as canola or vegetable)
- In a large pan over medium high heat combine the mushrooms, leeks, and half a tablespoon of butter. Sauté until the mushrooms begin to release their juices and the leek soften. Add the garlic, thyme, sage, and a dash of salt and pepper. Sauté for another 3 or 4 minutes. Season to taste and remove it from the pan.
- Heat that same pan up to high and melt half a tablespoon of butter. Sauté the corn and bell pepper in the butter for 5 minutes. Set them aside with the cooked mushrooms.
- Bring the stock or broth to a low simmer and stir in the porcini powder. If you have a blender or food processor, puree half of the mushroom mixture with a few cups of broth and add it back into the broth. If you do not have one, the recipe works great without this step.
- Melt the remaining butter into the large pan over medium heat. Add the rice and cook until it is translucent. Add the white wine and cook on medium heat until the wine has completely evaporated.
- Add the broth one cup at a time and stir. Each cup should take about 1 1/2 minutes to absorb. Do not rush it and cook to fast. When there are only a couple cups of broth left, add the mushrooms, bell peppers, and corn mixture as well as the parmesan. When all the broth is absorbed, remove the risotto from heat and season with salt and pepper as needed.
- Line a large sheet pan with parchment paper and evenly spread the risotto over it about 3/4 to 1 inch think. Place it into the fridge or freezer and let cool completely. This allows the risotto to cool quickly and not get too mushy.
- While the risotto cools, set up for the breading. Combine the flour and panko in one bowl. Crack the eggs into a separate bowl and thoroughly beat them.
- Remove the chilled risotto from the fridge or freezer. Using a 1/4 cup of risotto, make a ball and then flatten the ball slightly in your hand. In the middle, place a piece of mozzarella and gently press in while folding the sided over to cover completely and reform a ball. Roll the ball in the beaten egg and then in the breading mixture. Set aside to fry later. Repeat this process with the rest of the balls. This recipe should make about 13 arancini.
- Fill a large pan with about 2 inches of oil. Bring oil to 350 degrees (medium heat) and place in 5 to 6 arancini. Cook until golden brown and flip to brown the other side (about 1 minute and 45 seconds on each side). When finished place on a cooling rack or a paper towel to drain. Enjoy!