The rice soaks up the chicken stock and cooks to perfection, before being loaded with butter and parmesan. Once the rice mixture cools, it’s easy to then form the arancini, before crumbing them using a standard coating of flour, egg and breadcrumbs. These delicious morsels can be made ahead of time. Simply prepare them as per the recipe and then pop them in the oven for 10 minutes to warm through, ready for when your guests arrive!
What ingredients can I add to arancini?
Aside from mushrooms, you can add fresh herbs, sun-dried tomatoes, finely chopped spinach, 1 cup (250 g) of mashed pumpkin, or peas or finely diced ham. 5 from 2 reviews Note 2 – Cooking oil options:
Deep-fry – Deep-frying is my preferred way of cooking arancini. It results in an even, golden, super crunchy coating and perfectly cooked, molten cheesy centre. The oil needs to be at least 2 cm (¾ inch) deep in the base of the pan to fry the arancini. The best oil to use is a high smoke-point oil such as rice bran, canola (rapeseed) or vegetable oil. Shallow-fry – The arancini can be shallow-fried in olive oil. At least 1 cm (½ inch) of oil is needed. Turn the arancini regularly during cooking. This method produces a result less even in colour (parts of the arancini will deepen in colour more quickly). Bake – If you choose to bake the arancini, they will not be the same even, golden brown colour, but will still be equally delicious! Baking produces a paler coating. Preheat the oven to 220°C (425°F) (200°C/400°F fan-forced), place the arancini on a baking tray lined with baking (parchment) paper, spray generously with olive oil and bake the arancini for 20 minutes.
MAKE AHEAD
Uncooked, assembled Mushroom Arancini can be made ahead of time, ready for when needed. Refrigerate for up to 2 days, freeze for up to 2 months. Store in an airtight container with baking (parchment) paper between the layers to stop the arancini sticking. Thaw completely in the fridge overnight before cooking as per the recipe. Cooked Mushroom Arancini can also be prepared ahead of time. Refrigerate for up to 2 days. Reheat in a preheated oven at 200°C (400°F) (180°C/350°F fan-forced) for 10–12 minutes or until warmed through. Smoky Aioli can be made and refrigerated in an airtight container for up to 3 days.
LEFTOVERS
Cooked Mushroom Arancini leftovers can be refrigerated for up to 2 days or frozen for up to 2 months. Thaw completely in the fridge overnight prior to reheating. Reheat in a preheated 200°C (400°F) (180°C/350°F fan-forced) oven for 10–12 minutes, or in the microwave. If reheated in the microwave, their coating will soften, but they will still be equally delicious! Store any leftover smoky aioli in the fridge in an airtight container for up to 3 days.
