Mushroom Risotto Arancini

  • Prep Time: 1 hour 45 minutes
  • Cook Time: 30 minutes
  • Total Time: 2 hours 15 minutes
  • Yield: 45-50 arancini 1x


  • 4 cups left over mushroom risotto
  • 3 eggs
  • 2 cups of Italian style breadcrumbs
  • 1 medium bocconcini
  • 1/2 cup parmigiano reggiano
  • 5 tablespoons of flour
  • 1 litre of canola oil


  1. In a bowl mix mushroom risotto with 1 beaten egg, 1/2 cup of parmigiano and a couple of tablespoons of breadcrumbs.
  2. If the mixture is still too soft put a bit more breadcrumbs till a nice consistency to make a ball.
  3. Cut bocconcini into small pieces and add to risotto.
  4. With a tablespoon, scoop the mixture and use another spoon to start molding the risotto into a ball.
  5. then flour hands slightly and mold mixture into a nice ball about 3-4 centimeters in diameter.
  6. Beat 2 eggs add some salt and pepper.
  7. Place risotto balls into egg mixture and coat well, then place in bowl with flour and coat well.
  8. Put arancini on a sheet and put into the fridge to firm up about 30 minutes to 45 minutes.
  9. Take arancini and again place in egg mixture.
  10. In a bowl pour the rest of the breadcrumbs and place risotto balls in coating well, then place back on baking sheet and into the fridge till ready to cook.
  11. In a pot heat up 1 litre of canola oil
  12. Place arancini into oil slowly, and cook till nice and golden brown about 3 – 4 minutes.
  13. Take out and put on a plate with some paper towel to absorb any excess oil.
  14. Serve.


You can use any vegetable oil of your liking. If you want you can freeze arancini and use them at a later day, make sure they are packed well to prevent freezer burnt.

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