Wild Mushroom Arancini
Crisp golden risotto balls with a melting mozzarella centre and plenty of earthy mushroom. A proper party starter.
- Time1 hr 30
- LevelHard
- Costabout £1.03 a head
- Oven180°C (160°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Estimated nutrition per serving
- 1465kcal
- 58.6gcarbs
- 4gof which sugars
- 128.5gfat
- 41gsaturates
- 18.6gprotein
- 2.9gfibre
- 2.6gsalt
A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the olive oil in a wide pan. Cook the onion and mushrooms for 10 minutes until all the liquid has gone and they are golden. Add the garlic for 1 minute.
10 min - 2
Add the rice and stir for 1 minute. Pour in the wine and let it bubble away.
- 3
Add the stock a ladle at a time, stirring, for about 20 minutes, until the rice is tender and creamy. Stir in the pecorino and season.
20 min - 4
Spread the risotto on a tray and chill for at least 1 hour, or overnight, until completely cold and firm.
60 min - 5
With damp hands, take a heaped spoon of risotto, press a cube of mozzarella into the middle and roll into a ball. Make 18.
- 6
Roll each ball in flour, then egg, then breadcrumbs.
- 7
Heat the frying oil to 180°C (160°C fan). Fry 5 or 6 balls at a time for 3 to 4 minutes until deep golden. Drain on kitchen paper and serve warm.
3 min 30 s
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
