Mushroom Arancini
Delicious Mushroom Arancini from Anna's Family Kitchen—made with chilled mushroom risotto, mozzarella, and Panko coating. Perfect appetizers that are easy to make!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at annasfamilykitchen.com.
Cooking tools:
- Deep fryer
- Kitchen scale
- Ladle
- Saute pan
- Chef's knife
- Cutting board
- Wooden spoon
- Fork
- Mixing bowl
- Plate
- Parchment paper
- Kitchen towel
- Stove
- Oven
- Saucepan
- Whisk
- Measuring cup
- Spoon
- Airtight container
- Baking sheet
Ingredients
- Chilled Mushroom Risotto
- 150g Mozzarella
- 50g plain flour
- 2 eggs beaten
- 100g Panko Crust
- 100ml Vegetable oil
- Truffle Salt or Truffle Oil (optional)
- 2 onions finely chopped
- 2 garlic cloves crushed
- 30g dried Porcini mushrooms soaked in 100ml boiling water
- 250g mushrooms sliced
- 300g Arborio risotto rice
- 150ml white wine
- 1.4l hot stock
- 40g grated Parmesan or Pecorino
- 15g butter
- Juice of half a lemon
- 1 tbsp truffle oil
- Fresh thyme
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