Mushroom Arancini

These tasty risotto balls are the perfect Italian appetizer

Deliciously crispy these mushroom arancini balls are ideal for entertaining a crowd.

Recipe Author:

Meadow Mushrooms


  • ½ Onion - Finely Diced
  • 2 Cloves of Garlic - crushed
  • 50ml Olive oil
  • 500g Meadows Chef's Choice Medley (50% white buttons, 50% small portabello's)
  • 300g Arborio Rice
  • 500ml Vegetable Stock or Mushroom Soup Mix
  • 50ml White Wine (Sauvignon Blanc)
  • Juice of ½ Lemon
  • 30g Butter
  • 40g Parmesan Grated
  • 3 Stalks Fresh Thyme leaves
  • 2 Cups Fine Polenta
  • Capful Truffle Oil
View Method Mushroom Arancini


  1. In a heavy based sauce pan, sweat onion, garlic and mushrooms in a little olive oil. Add rice and sweat till almost transparent.
  2. Add white wine and reduce till liquid is almost gone, before gradually adding more stock, small amounts at a time, stirring constantly between each addition.
  3. When rice is cooked and al dente, has a slight crunch to it, remove from heat, add lemon juice, add cold diced butter, parmesan, thyme and season to taste. Add a splash of white truffle oil if desired.
  4. Set in roasting tray and cool.
  5. Once cooled, roll into bite sized balls and coat with fine polenta, deep fry or brown in fry pan with little olive oil.
View Ingredients Mushroom Arancini
View Method Mushroom Arancini
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