• Save to your scrapbook
  • Save to your scrapbook

    Woodland Arancini

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note


      The recipe will be added to your scrapbook

    Woodland Arancini

    These crispy balls are filled with the flavours of the woods. Cook them before you set off and wrap to keep warm; they’ll lose a little crunch but will still be delicious.

    • Preparation time: 10 minutes, plus cooling
    • Cooking time: 45 minutes
    • Total time: 55 minutes, plus cooling 55 minutes

    Makes: 12


    • 20g dried mushrooms
    • 3 shallots, finely chopped
    • 40g butter
    • 2 tbsp olive oil
    • 300g risotto rice
    • 150ml dry white wine
    • 1 litre hot vegetable or chicken stock
    • 50g parmesan, finely grated
    • 200g crimini mushrooms, sliced
    • 1 garlic clove, finely chopped
    • 3 tsp finely chopped parsley
    • 2 balls buffalo Mozzarella, cubed
    • 3 tbsp Plain flour
    • 2 eggs, beaten
    • 250g fresh white breadcrumbs
    • 1.5 litres sunflower oil, for frying


    1. Soak the dried mushrooms for 10 minutes, in enough boiling water to cover. Drain and chop finely, reserving the soaking liquid. In a large pan, soften the shallots in 20g butter and 1 tbsp olive oil for 5 minutes; do not allow to colour. Add the rice and stir for 2 minutes; add the dried mushrooms and wine and stir until evaporated. Stir in the mushroom water and hot stock gradually, until all the liquid is absorbed and the rice is just cooked – about 20 minutes. Take off the heat, then stir in the remaining 20g butter and the Parmesan. Season and cool for at least an hour, or chill overnight.
    2. Heat the remaining olive oil in a frying pan and fry the crimini mushrooms, stirring, for 2 minutes. Add the garlic and cook for 2 minutes. Take off the heat, season and stir in the parsley. Let cool for 10 minutes, then put in a bowl with the Mozzarella. Set aside.
    3. With wet hands, take a heaped tablespoonful of risotto and flatten. Mould this around a teaspoonful of the Mozzarella mixture to form a ball, sealing completely. Repeat 11 times. Roll each arancini in flour, shaking off the excess, then dip in beaten egg and coat in the breadcrumbs. Heat the oil until a bread cube turns golden in 20 seconds. Fry the arancini, in batches, until golden all over. Drain on kitchen paper.

    Your recipe note

    Edit your recipe note


    Average user rating

    4 stars