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Mushroom Arancini on plate

Mushroom Arancini

These amazing Mushroom Arancini are soft on the inside and crispy on the outside . The savoury woody mushrooms are complimented by the bright thyme, creamy rice, sharp parmesan, and tangy lemon in the risotto. This savoury smooth filling contrasts perfectly with the crispy golden breaded outside of these delicious morsels.
5 from 6 votes
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Course: dinner
Cuisine: Italian
Keyword: arancine, arancini, crimini mushrooms, mushrooms, parmesan, rice, saffron, white wine
Prep Time: 5 minutes
Cook Time: 40 minutes
Total Time: 45 minutes
Servings: 4 people (18 arancini)
Calories: 663kcal
Author: Anneke Silva

Equipment

  • Instant Pot
  • Heavy Bottomed Pan
  • Wooden spoon
  • 3 tbsp cookie scoop
  • 1 1/2 tsp cookie scoop

Ingredients

Saffron Risotto

  • 2 tbsp Extra Virgin Olive Oil
  • 2 tbsp Unsalted Butter
  • 1 Shallots
  • 2 cloves Garlic
  • 1 1/2 cups Arborio Rice
  • 1 1/2 tsp Kosher Salt
  • 1 pinch Saffron
  • 1 ounce Dried mixed mushrooms
  • 1/4 cup White Wine
  • 4 cups Chicken Broth
  • 1/2 cup Grated Parmesan

Mushroom Filling

  • 3 cups Crimini Mushrooms diced
  • 2 cloves Garlic
  • 1/2 Shallot minced
  • 1 tsp Fresh Thyme minced
  • 2 tbsp Extra virgin olive oil
  • 1/4 cup Grated Parmesan
  • Black Pepper

Arancini

  • 2 Eggs
  • 1 cup Breadcrumbs unseasoned
  • 1/2 cup Extra virgin olive oil
US Customary - Metric

Instructions

Saffron Risotto

  • On the sautee function of your instant pot melt 1 tablespoon of butter and the olive oil.
    On the sautee function of your instant pot melt 1 tablespoon of butter and the olive oil.
  • Finely chop the onion and add it to the pot.
    Finely chop the onion and add it to the pot.
  • Sautee for 5 minutes until the onion has softened and started to brown.
    Sautee for 5 minutes until the onion has softened and started to brown.
  • Finely grate the garlic into the pot and mix, then cook for 30 seconds.
  • Add the rice and salt and cook while stirring for 5 minutes.
    Add the rice and salt and cook while stirring for 5 minutes.
  • Grind the saffron with a mortar and pestle.
  • Pour the saffron into the pot, then put the wine in the mortar and pour it into the pot as well.
    Stir and cook for 1 minute until the wine has been absorbed.
  • Stir and cook for 1 minute until the wine has been absorbed.
    Stir and cook for 1 minute until the wine has been absorbed.
  • Add the broth and dried mushrooms, stir and close the Instant Pot.
    Add the broth and dried mushrooms, stir and close the Instant Pot.
  • Cook for 6 minutes on high pressure, then release the pressure manually.
    Cook for 6 minutes on high pressure, then release the pressure manually.
  • Turn the Instant Pot to sautee and add the second tablespoon of butter and grated parmesan, cook for 5 minutes.
    Turn the Instant Pot to sautee and add the second tablespoon of butter and grated parmesan, cook for 5 minutes.

Mushroom Filling

  • Heat the oil in a heavy bottomed pan on medium heat.
    Heat the oil in a heavy bottomed pan on medium heat.
  • Fry the mushroom filling ingredients for 15 minutes until the water has evaporated and it starts to brown.
    Fry the mushroom filling ingredients for 15 minutes until the water has evaporated and it starts to brown.
  • Set aside the mushrooms to cool.
  • Mix in the Parmesan and a few turns of pepper.
    Mix in the Parmesan and a few turns of pepper.

Arancini

  • Using a 3 tablespoon cookie scoop, form balls of risotto.
    Using a 3 tablespoon cookie scoop, form balls of risotto.
  • Press an indent into each ball and fill with 1 1/2 teaspoons of filling before closing the ball around the filling.
    Press an indent into each ball and fill with 1 1/2 teaspoons of filling before closing the ball around the filling.
  • Beat the eggs in a bowl, and pour the breadcrumbs into another.
    Beat the eggs in a bowl, and pour the breadcrumbs into another.
  • Roll each arancini in egg then breadcrumbs.
    Roll each arancini in egg then breadcrumbs.
  • Fry in oil for 4 minutes, turning once or twice to brown on all sides.
    Fry in oil for 4 minutes, turning once or twice to brown on all sides.

Nutrition

Calories: 663kcal | Carbohydrates: 69g | Protein: 18g | Fat: 34g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 113mg | Sodium: 2082mg | Potassium: 607mg | Fiber: 3g | Sugar: 2g | Vitamin A: 485IU | Vitamin C: 19mg | Calcium: 267mg | Iron: 5mg