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What wonderful morsels arancini are!

When done well, you pop it into your mouth and crunch past a light, crispy shell into a soft, creamy center that just oozes with flavor.

Arancini has roots in 10th century Sicily and were often (and sometimes still are) used to give leftover risotto a delicious makeover.

While our recipe for mushroom arancini below helps you create arancini from scratch, it's extremely easy to cook, and you can spend an afternoon with your loved ones making these delicious bites.

Ingredients

1/4 cup olive oil
2 cups Carnaroli rice
1/2 cup diced yellow onion
3 cups Hen of the Woods mushrooms
6 cups chicken or vegetable stock
1 tbsp porcini mushroom powder
1 cup grated Parmesan cheese
3 oz soft butter
3 whole eggs, beaten
4 cups fine breadcrumbs
2 cups all purpose flour
canola or peanut oil for frying
salt and ground white pepper

Add olive oil to a pot over medium heat.

Add onions and cook until translucent.

Add mushrooms and cook for a few minutes.

Add rice and sauté for about 5 minutes, stirring at all times.

Add stock and porcini powder, mix well and let it come to a low simmer, stirring every 2-3 minutes until almost all the liquid has been absorbed.

Add Parmesan cheese and butter, stir to combine well. Cook for a few minutes until the mixture has a creamy and thick risotto consistency. Add salt and pepper to taste.

Spread the mixture onto a flat sheet pan and allow to cool off. 

Use about 2 oz of risotto each to form round balls. Dust with flour, dip in the egg, then roll in breadcrumbs.

Heat canola or peanut oil in a deep frying pan at 325F.

Fry 4–5 arancini at a time for 3–4 minutes until golden brown. Make sure to keep the oil in range of 300F to 325F at all times.

Makes about 50 arancini.