Day 2: The Twelve Days of Christmas Meze

Continuing our delightful Christmas meze, we’re excited to share day 2 featuring our irresistible Italian treat: mushroom and cheese arancini! Please make sure to read the notes at the bottom of this page carefully! Enjoy making these yummy melt-in-your-mouth savory arancini. 

Understand that this recipe consists of three main steps. First, prepare the risotto and mushroom filling. Next, shape the mixture into arancini balls and chill them. Finally, fry the arancini and serve with sauce. Be prepared to be in the kitchen for at least 2 or 3 hours. 

 Mushroom Mozzarella Arancini (Italian rice balls)

Ingredients:

• 1 1/2 cups Arborio rice
• 3 1/2 cups vegetable or chicken broth (or water) (see notes)
• 1/2 cup white wine (optional)
• 2-3 tablespoons olive oil
• 1 medium onion, finely chopped (white or yellow onion)
• 1 cup mushrooms (cremini or button), finely chopped
• 1/2 cup grated Parmesan cheese
• 2 garlic cloves, minced
• Salt and pepper, to taste
• 1 cup fresh mozzarella, cut into small cubes
• 1/2 cup all-purpose flour (for dredging) (see notes)
• 2 eggs, beaten
• 1 cup breadcrumbs (preferably panko) (see notes)
• 3 cups Olive oil or vegetable oil (for frying) 
• Optional: 1 teaspoon of lemon zest (see notes)

Method:

1. Prepare the rice: In a medium saucepan, heat the broth and bring it to a simmer. Set aside. 

In another pan, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and garlic and sauté until the onion softens. 

Stir in the Arborio rice and toast it for 1-2 minutes until slightly translucent.

Gradually add the simmering broth, 1/4 cup at a time, stirring frequently until the liquid is absorbed. Add the broth until the rice is tender and creamy, about 20-25 minutes. Stir in the wine (if using) halfway through the process. I love adding wine to risotto, so I think you shouldn’t skip this step. 

Remove the rice from heat and let it cool for about 25 minutes. Once it has cooled, transfer it to an airtight container and refrigerate for about 1 hour. If you are preparing the filling in advance, this is a good time to chill it overnight.

2. Prepare the mushroom filling:

In a pan, heat a little olive oil over medium heat. Add the chopped mushrooms and sauté until soft and browned, about 5-7 minutes—season with salt and pepper.

Once cooked, stir the mushrooms into the rice mixture and add the Parmesan cheese. Adjust the seasoning if needed. You can add in a kick of zest, by adding in 1 teaspoon of lemon zest. 

3. Form the arancini balls:

Once the rice mixture has cooled slightly, take small portions (about 2 tablespoons) and flatten them in your hand. Place a small cube of mozzarella in the center and shape the rice around it to form a ball. Repeat for the rest of the mixture.

4. Bread the arancini balls:

Set up a breading station with flour, beaten eggs, and breadcrumbs. Roll each rice ball in flour, dip it into the beaten eggs, and coat it with breadcrumbs. Want to make them gluten-free, check my notes. 

5. Fry the arancini: Heat a generous amount of olive oil in a large frying pan over medium heat (about 1-2 inches deep).

Fry the arancini in batches for 2-3 minutes, turning them until golden brown and crispy all over. Drain on paper towels.

6. Serve the arancini hot, with a side of marinara sauce for dipping. You can try making other various sauces, please see notes. 

Enjoy your crispy, gooey, and flavorful mushroom mozzarella arancini!

Notes:

I recommend preparing the “risotto” filling one day in advance. This allows the filling to hold its shape better when cold and maintain its form while cooking in hot oil.

I enjoy making my arancini on the larger side, so don’t hesitate to do that. After all, who wants a small arancini?

Incorporating lemon zest into the rice filling adds a delightful burst of flavor!

Making arancini is a fun activity, and you can get creative with the flavors! Some of my favorite fillings include:

• Three cheese arancini with basil pesto
• Greek arancini with Kalamata, feta, and oregano
• Sun-dried tomatoes, mozzarella cheese, and basil arancini
• Jalapeno, corn, and cheddar arancini
• Cheese and bacon arancini 
• Our favorite: Mushroom & cheese arancini 

Serve your arancini with various sauces:

• Marinara
• Garlic aioli 
• Basil pesto

To make this recipe gluten-free, you can substitute gluten-free breadcrumbs for the panko. Additionally, you can use rice flour or gluten-free flour in place of all-purpose flour. Keep in mind that the texture may vary slightly with these substitutions.

*Check out day 1 of the Christmas meze lineup here.