Crispy Italian Arancini with Mozzarella and Mushroom

These golden Italian rice balls have a crisp breadcrumb shell, creamy Parmesan risotto, and a savory center of garlicky mushrooms and melted mozzarella. Serve them hot with roasted tomato dipping sauce for a special appetizer that is absolutely worth making at home.

Quick Recipe Version (TL;DR)

• Yield: 16 arancini; 8 appetizer servings of 2 arancini each
• Prep Time: 45 minutes
• Cook Time: 1 hour 15 minutes, with some components cooked simultaneously
• Chill Time: 2 hours
• Total Time: 4 hours

Quick Ingredients

• Risotto: 1 cup (200 g) Arborio rice, 3 1/2 cups (840 ml) low-sodium vegetable broth, 1 tablespoon olive oil, 2 tablespoons (28 g) unsalted butter, 1/2 medium yellow onion (75 g), 2 garlic cloves, 1/2 cup (50 g) finely grated Parmesan, 2 tablespoons chopped parsley, 1/2 teaspoon fine sea salt, and 1/4 teaspoon black pepper.
• Filling: 8 ounces (225 g) cremini mushrooms, 1 tablespoon olive oil, 2 garlic cloves, 1 teaspoon fresh thyme leaves, 1/4 teaspoon fine sea salt, 1/8 teaspoon black pepper, and 4 ounces (113 g) low-moisture mozzarella, cut into 16 cubes.
• Coating: 1/2 cup (65 g) all-purpose flour, 2 large eggs, 2 tablespoons water, 1 1/2 cups (165 g) fine dry breadcrumbs, and 1/4 teaspoon fine sea salt.
• Frying: 2 quarts (1.9 liters) neutral oil, such as sunflower or canola oil.
• Sauce: 1 1/2 pounds (680 g) Roma tomatoes, 1 small shallot (40 g), 3 unpeeled garlic cloves, 2 tablespoons olive oil, 1/2 teaspoon dried oregano, 1/2 teaspoon fine sea salt, 1/4 teaspoon black pepper, and 2 tablespoons chopped fresh basil.

Do This

• 1. Roast halved tomatoes, quartered shallot, and unpeeled garlic with the sauce oil, oregano, salt, and pepper at 425°F (220°C) for 35 minutes. Peel the garlic, then blend everything with the basil.
• 2. Cook the onion in the risotto oil and butter for 5 minutes. Add garlic for 30 seconds, toast the rice for 2 minutes, then gradually stir in hot broth over about 25 minutes. Finish with Parmesan, parsley, salt, and pepper.
• 3. Spread the risotto on a shallow tray, let steam escape for 5 minutes, then refrigerate for 2 hours until thoroughly cold.
• 4. Sauté finely chopped mushrooms in their olive oil for 8 minutes. Add garlic, thyme, salt, and pepper; cook for 1 minute more. Cool and refrigerate until needed.
• 5. Divide the cold risotto into 16 portions. Fill each with one-sixteenth of the mushrooms and 1 mozzarella cube; close firmly into a ball.
• 6. Coat each ball in flour, eggs beaten with water, and breadcrumbs mixed with salt. Fry in 4 batches at 350°F (175°C) for about 6 minutes per batch, until golden and hot in the center.
• 7. Drain on a wire rack for 2 minutes, then serve with warm roasted tomato sauce.

---

Why You’ll Love This Recipe

• A wonderful contrast of textures: Crunchy breadcrumbs give way to creamy rice, tender mushrooms, and melted mozzarella.
• Flavor in every layer: Garlic, Parmesan, parsley, and thyme season more than just the filling.
• A sauce worth making: Roasting concentrates the tomatoes and softens the garlic for a rich, naturally sweet dipping sauce.
• Easy to prepare in stages: Make the rice, mushrooms, and sauce ahead, then shape and fry when you are ready to serve.

Grocery List

• Produce: Roma tomatoes, cremini mushrooms, yellow onion, shallot, 7 garlic cloves, fresh parsley, fresh thyme, and fresh basil.
• Dairy: Unsalted butter, Parmesan, and low-moisture mozzarella.
• Eggs: 2 large eggs.
• Pantry: Arborio rice, low-sodium vegetable broth, olive oil, all-purpose flour, fine dry breadcrumbs, neutral frying oil, dried oregano, fine sea salt, and black pepper.

Full Ingredients

For the Parmesan Risotto

• 3 1/2 cups (840 ml) low-sodium vegetable broth
• 1 tablespoon (15 ml) olive oil
• 2 tablespoons (28 g) unsalted butter
• 1/2 medium yellow onion (75 g), finely diced
• 2 garlic cloves, minced
• 1 cup (200 g) Arborio rice, not rinsed
• 1/2 cup (50 g) finely grated Parmesan
• 2 tablespoons finely chopped fresh parsley
• 1/2 teaspoon fine sea salt
• 1/4 teaspoon freshly ground black pepper

For the Mushroom and Mozzarella Filling

• 1 tablespoon (15 ml) olive oil
• 8 ounces (225 g) cremini mushrooms, finely chopped into approximately 1/4-inch (6 mm) pieces
• 2 garlic cloves, minced
• 1 teaspoon fresh thyme leaves, finely chopped
• 1/4 teaspoon fine sea salt
• 1/8 teaspoon freshly ground black pepper
• 4 ounces (113 g) low-moisture mozzarella, cut into 16 equal cubes

For the Breadcrumb Coating and Frying

• 1/2 cup (65 g) all-purpose flour
• 2 large eggs
• 2 tablespoons (30 ml) water
• 1 1/2 cups (165 g) fine dry breadcrumbs
• 1/4 teaspoon fine sea salt
• 2 quarts (1.9 liters) sunflower, canola, or another neutral high-heat oil, for frying

For the Roasted Tomato Dipping Sauce

• 1 1/2 pounds (680 g) ripe Roma tomatoes, halved lengthwise and cored
• 1 small shallot (40 g), peeled and quartered
• 3 garlic cloves, left unpeeled
• 2 tablespoons (30 ml) olive oil
• 1/2 teaspoon dried oregano
• 1/2 teaspoon fine sea salt
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons chopped fresh basil
• 2 tablespoons (30 ml) water, only if needed for blending

Step-by-Step Instructions

Step 1: Roast the tomatoes for the sauce

Heat the oven to 425°F (220°C). Place the tomatoes cut-side up on a rimmed baking sheet with the shallot and unpeeled garlic. Drizzle with the 2 tablespoons olive oil and sprinkle with the oregano, 1/2 teaspoon salt, and 1/4 teaspoon pepper.

Roast for 35 minutes, until the tomatoes are softened, their edges are lightly browned, and the shallot is tender. While they roast, start the risotto.

Step 2: Cook and chill the Parmesan risotto

Warm the broth in a small saucepan over low heat. In a wide, heavy saucepan, heat 1 tablespoon olive oil and the butter over medium heat. Add the onion and cook for 5 minutes, stirring occasionally, until softened without browning. Stir in the garlic for 30 seconds, then add the rice and cook for 2 minutes, stirring to coat the grains.

Add 1/2 cup (120 ml) hot broth and stir frequently until mostly absorbed. Continue adding broth in 1/2-cup portions, allowing each addition to absorb before adding the next. Begin checking the rice after 20 minutes; it should take approximately 25 minutes from the first broth addition to become tender with no chalky center. Use the remaining broth as needed. If the rice needs more cooking after the broth is used, add hot water 2 tablespoons at a time.

Cook off any loose liquid so the risotto is thick enough to mound on a spoon. Remove from the heat and stir in the Parmesan, parsley, 1/2 teaspoon salt, and 1/4 teaspoon pepper.

Immediately spread the risotto on a clean rimmed baking sheet in a layer no thicker than 1/2 inch (1 cm). Let steam escape for 5 minutes, then refrigerate for 2 hours, until thoroughly cold, ideally 40°F (4°C) or below. Do not leave cooked rice sitting at room temperature to cool completely.

Step 3: Sauté the mushroom filling

Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the finely chopped mushrooms and cook for 8 minutes, stirring occasionally, until their released liquid has evaporated and the mushrooms begin to brown.

Add the garlic, thyme, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Cook for 1 minute more. Transfer to a shallow bowl, cool for 10 minutes, then refrigerate until needed. The filling should be cool and fairly dry before you shape the arancini.

Step 4: Blend the sauce and set up your coating station

Once the roasted vegetables are cool enough to handle, squeeze the garlic from its skins. Transfer the peeled garlic, tomatoes, shallot, and all the roasting juices to a blender. Add the basil and blend until smooth, using the optional 2 tablespoons water only if the sauce is too thick to blend. Follow your blender’s instructions for hot ingredients; never seal steaming-hot sauce in a personal blender.

The sauce should yield approximately 2 cups (480 ml). Refrigerate it if the rice is still chilling, then reheat gently before serving.

Arrange three shallow bowls: flour in the first; eggs beaten with 2 tablespoons water in the second; and breadcrumbs mixed with 1/4 teaspoon salt in the third. Set a clean tray nearby.

Step 5: Fill and shape the arancini

Divide the cold risotto into 16 equal portions. Divide the mushroom mixture into 16 small portions as well. Lightly dampen your hands with water, then flatten one portion of rice into a thick disc in your palm.

Place one portion of mushrooms and one mozzarella cube in the center. Bring the rice up and around the filling, pinching closed any seams, then gently roll into a compact ball approximately 2 inches (5 cm) across. Keep the cheese and mushrooms completely enclosed. Repeat with the remaining ingredients, dampening your hands as needed.

Step 6: Coat the rice balls

Roll each ball lightly in flour and shake off the excess. Dip it into the egg mixture, allowing extra egg to drip away, then roll thoroughly in the seasoned breadcrumbs. Press gently so the crumbs adhere, paying particular attention to any seams.

Place the coated balls on the clean tray. If they have softened noticeably while shaping, refrigerate them for 15 minutes before frying; this optional extra chilling time is not included in the total.

Step 7: Fry until golden and crisp

Pour the frying oil into a deep, heavy pot, aiming for a depth of approximately 2 inches (5 cm). The amount needed varies with the pot, but never fill it more than halfway. Heat the oil to 350°F (175°C), checking with a frying thermometer.

Using a spider strainer or slotted spoon, carefully lower 4 arancini into the oil. Fry for approximately 6 minutes, turning after 3 minutes, until evenly golden brown. Keep the oil between 325°F and 350°F (165°C and 175°C) while frying, and let it return to 350°F (175°C) between batches.

The center of a test arancino should reach 165°F (74°C), with the mozzarella melted. If the coating is golden before the center is hot enough, transfer the arancini to a rack over a baking sheet and finish in a 350°F (175°C) oven, checking after 5 minutes. Repeat with the remaining three batches.

Step 8: Drain and serve while hot

Transfer the fried arancini to a wire rack set over a baking sheet and let them drain for 2 minutes. A rack keeps the undersides from becoming steamy and soft.

Gently reheat the tomato sauce in a saucepan over medium-low heat for approximately 5 minutes, stirring often. Serve each person 2 arancini with approximately 1/4 cup (60 ml) sauce. For the best crunch and cheese pull, serve promptly and spoon the sauce alongside rather than over the entire breadcrumb coating.

Pro Tips

• Do not rinse the rice: Arborio’s surface starch helps the risotto become creamy and hold together once chilled.
• Keep both mixtures dry: Thick risotto and mushrooms with no pooled cooking liquid make sturdy, easy-to-shape balls.
• Choose low-moisture mozzarella: It melts beautifully without releasing as much water as fresh mozzarella.
• Watch the oil temperature: Oil that is too cool produces greasy arancini; oil that is too hot browns the outside before the cheese melts.
• Use vegetarian cheese if needed: For a vegetarian version, choose a Parmesan-style cheese made with microbial or vegetarian rennet.

Variations

• Pea and mushroom: Add 1/4 cup (35 g) thawed peas, patted dry and lightly mashed, to the cooled mushroom filling. Divide the mixture evenly among the 16 balls.
• Smoky mozzarella: Replace the mozzarella with 4 ounces (113 g) low-moisture smoked mozzarella for a deeper, savory flavor.
• Oven-baked alternative: Arrange the breaded balls on an oiled baking sheet and brush them with 2 tablespoons olive oil. Bake at 425°F (220°C) for 25 minutes, turning after 12 minutes, until golden and the centers reach 165°F (74°C). They will be less evenly crisp than the fried version.

Storage & Make-Ahead

Prepare ahead: Cook and promptly chill the risotto and mushroom filling up to 24 hours before shaping. Keep refrigerated at 40°F (4°C) or below. The roasted tomato sauce can be refrigerated in a covered container for up to 4 days. Shaped, breaded arancini can be refrigerated for up to 24 hours from when the risotto was originally cooked; fry them straight from the refrigerator.

Freeze: Freeze freshly shaped, breaded arancini in a single layer until solid, about 2 hours, then transfer to an airtight freezer container for up to 1 month. Thaw overnight in the refrigerator before frying as directed. Do not place icy or frost-covered arancini into hot oil.

Store leftovers: Refrigerate cooked arancini within 2 hours and eat within 2 days. Reheat on a rack over a baking sheet at 350°F (175°C) for approximately 18 minutes, until the centers reach 165°F (74°C). Avoid microwaving if you want to preserve the crisp coating.

Nutrition (per serving)

Estimated for 2 arancini with 1/4 cup roasted tomato sauce. Values vary with the amount of breading used, oil absorbed, and ingredient brands.

Calories: 490 kcal | Carbs: 48g | Protein: 16g | Fat: 26g | Saturated Fat: 7g | Fiber: 3g | Sugar: 6g | Sodium: 850mg | Cholesterol: 70mg