Mushroom & Mozzarella Arancini

Arancini are a classic Sicilian appetizers consisting of creamy risotto stuffed with soft cheese, breaded, and finally deep fried. Completely vegetarian and described by many as fragrant, cheesy, and irresistible! Need we say more?

Servings: 12 Arancini

Ingredients

• 1 Quart (4 cups) RI Mushroom Co. Garlicky Italian Mushroom Risotto

• ¾ cup mozzarella cheese, shredded

• 1 cup panko breadcrumbs

• Vegetable oil, for frying

• Parsley, chopped, for serving

• Parmesan, freshly grated, for serving

• Marinara sauce, warmed, for serving

Directions

1. Prepare RI Mushroom Co. Garlicky Italian Mushroom Risotto and let chill overnight. (This recipe uses approximately half a batch.)

2. Pour at least 4 inches of vegetable oil into a tall-sided saucepot and heat to 350 °F degrees. (Alternatively, a tabletop fryer works beautifully!) Meanwhile, place shredded mozzarella cheese and panko breadcrumbs in a small and medium bowl, respectively. Using a ⅓ cup, scoop chilled risotto into small mounds onto a large plate.

3. One at a time, wearing gloves, flatten the risotto mound into a thick disc and make an indent in the middle. Scoop 1 tablespoon of shredded mozzarella into the indent and carefully fold the rice over the cheese, forming into a ball. It is important that the rice completely covers the cheese with no air pockets, or there is a possibility of the arancini breaking while cooking. Gently toss with panko breadcrumbs until completely covered and return to the plate. Repeat with remaining risotto mounds.

4. Once the oil is preheated, use a wire spider or slotted spoon to place in two arancini. Let fry, adjusting the heat as necessary, until deep golden-brown, crispy, and warmed throughout, about 3-4 minutes. Remove and place arancini onto a wire rack or paper towels over a sheet tray to drain excess oil. Repeat with remaining arancini.

5. Place warm arancini on a large serving platter or individual plates, and garnish with chopped parsley and freshly grated parmesan cheese. Serve alongside marinara sauce and enjoy them immediately.

   Chef’s Notes:

   • Shredded mozzarella works great for these arancini, but try stuffing with fresh pearl mozzarella, ricotta, grated parmesan, goat cheese, or a combination. Use the same 1 tablespoon measure.

   • Any leftover arancini can be reheated in a 400 °F degree oven for 8-10 minutes.