Arancini ai Funghi

Nutrition · per serving

Steps

1. 1

   Bring the vegetable stock to a gentle simmer in a saucepan and keep it hot over low heat. Hot stock helps the rice cook evenly and keeps the risotto creamy rather than gluey.

   700 ml hot vegetable stock
2. 2

   Heat the olive oil and butter in a wide pan over medium heat. Add the onion with a small pinch of the salt and cook for 4 to 5 minutes until soft and translucent, not browned. Stir in the minced garlic and chopped mushrooms, then cook for 6 to 8 minutes until the mushrooms have released their moisture and the pan looks mostly dry.

   2 tbsp extra-virgin olive oil20 g unsalted butter1 small, about 100 g yellow onion, finely diced3/4 tsp, or to taste fine sea salt1 clove garlic, minced250 g mixed mushrooms, finely chopped
3. 3

   Add the arborio rice and toast it for 1 to 2 minutes, stirring, until the grains look slightly translucent around the edges. Pour in the white wine and let it reduce almost completely.

   180 g arborio rice60 ml dry white wine
4. 4

   Add the hot stock a ladle at a time, stirring often and allowing each addition to absorb before adding the next. Continue for about 16 to 18 minutes, until the rice is tender but still has a little bite. Season with the remaining salt and the black pepper. The finished risotto should be thick and slightly loose, because it will firm up as it cools.

   3/4 tsp, or to taste fine sea salt1/4 tsp black pepper
5. 5

   Take the pan off the heat and stir in the Parmigiano Reggiano and parsley. Spread the risotto out on a tray or large plate in an even layer to cool quickly. Let it rest for 20 minutes, until no longer hot and firm enough to shape. Faster cooling gives neater arancini and helps prevent the cheese filling from leaking.

   35 g Parmigiano Reggiano, finely grated1 tbsp flat-leaf parsley, finely chopped
6. 6

   While the risotto cools, make the sauce. Heat the olive oil in a small pan over medium-low heat, add the sliced garlic, and cook for 30 seconds until fragrant. Stir in the passata, salt, pepper, and basil leaves. Simmer gently for 10 to 12 minutes until lightly thickened, then keep warm.

   1 tbsp extra-virgin olive oil1 clove garlic, thinly sliced200 g passata1/4 tsp fine sea salt1 pinch black pepper4 to 5 basil leaves
7. 7

   Set up a breading station with the flour in one bowl, the eggs beaten with the water in a second bowl, and the breadcrumbs in a third. Cut the scamorza cheese into neat cubes if you have not already.

   40 g plain flour2 large eggs2 tbsp water100 g breadcrumbs100 g scamorza cheese, cut into 1.5 cm cubes
8. 8

   Divide the cooled risotto into 6 equal portions. With damp hands, flatten one portion in your palm, place a cube of scamorza in the centre, and enclose it with the rice to form a compact ball or slightly pointed oval. Repeat with the remaining risotto and cheese, pressing firmly so the arancini hold their shape.

   100 g scamorza cheese, cut into 1.5 cm cubes
9. 9

   Coat each arancino first in the flour, then in the egg mixture, and finally in the breadcrumbs. For an extra crisp shell, press the crumbs on well and let the coated arancini stand for 5 minutes before frying.

   40 g plain flour2 large eggs2 tbsp water100 g breadcrumbs
10. 10

    Pour the sunflower oil into a small deep saucepan so it is about 5 to 6 cm deep, then heat to 170 to 175 C. Fry the arancini in 2 batches for 3 to 4 minutes per batch, turning as needed, until deeply golden and crisp. Do not overcrowd the pan or the oil temperature will drop. Lift out and drain on a rack or paper towel.

    700 ml sunflower oil, for frying
11. 11

    Serve the arancini hot with the warm tomato sauce alongside. When you cut one open, the centre should be creamy with a soft, stretchy cheese core.

Origin & History

Arancini are one of Sicily's most beloved street foods, traditionally made from leftover or specially cooked risotto shaped, filled, breaded, and fried. While classic versions often include ragu or mozzarella, modern vegetarian variations like this mushroom and scamorza filling are popular in home kitchens and casual trattorias across Italy.