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Mushroom arancini
Mushroom arancini

Mushroom arancini

Preparation 15 min
Cooking time 35 min
Servings 24 arancini


  • 125 ml (1/2 cup) dried boletes (or your favourite dried mushrooms)
  • 30 ml (2 tbsp) olive oil
  • 2 French shallots, minced
  • 1 garlic clove, minced
  • 250 ml (1 cup) Arborio rice
  • 125 ml (1/2 cup) white wine
  • 500 ml (2 cups) chicken broth
  • 60 ml (1/4 cup) Parmesan, freshly grated
  • Salt and freshly ground black pepper
  • 125 ml (1/2 cup) all-purpose flour
  • 3 eggs, beaten
  • 30 ml (2 tbsp) milk
  • 500 ml (2 cups) bread crumbs, sifted


  1. In a bowl, rehydrate the boletes by submerging them in boiling water.
  2. Soak for about 15 minutes or until soft.
  3. Drain and squeeze well.
  4. Chop finely and set aside.
  5. In a saucepan, heat the oil over medium heat. Brown the shallots and chopped boletes for 2 to 3 minutes.
  6. Add the garlic and cook for another minute.
  7. Add the rice and coat with oil.
  8. Moisten with white wine and reduce the heat to medium-low.
  9. Once the rice has absorbed all of the wine, add 1/4 of the chicken broth.
  10. Cook slowly for 25 minutes, stirring frequently. Add the broth gradually as the rice absorbs the liquid.
  11. Reduce the heat for the last 5 minutes of cooking.
  12. When the rice is soft and has absorbed all the liquid (just before it starts sticking to the bottom of the pot), remove from the heat.
  13. Add the Parmesan.
  14. Season with salt and pepper.
  15. Spread on a baking sheet and set aside in the refrigerator for at least 2 hours.
  16. Preheat the deep fryer to 190°C (375°F).
  17. Make small rice balls.
  18. In a shallow plate, mix together the milk and eggs.
  19. In two other plates, place the flour and bread crumbs separately.
  20. Bread the arancini in three steps: first flour them, then dip in the egg wash, and finally coat with bread crumbs.
  21. Sift the bread crumbs.
  22. Repeat the previous step with the egg wash and bread crumbs.
  23. Deep-fry the arancini for about 2 minutes, until nicely browned.
  24. Pat dry with paper towels.
  25. Spear each arancini with a toothpick.
  26. Serve hot with spicy tomato sauce.
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