This is an authentic recipe for Mushroom Arancini di Riso, a popular street food from Sicily, Southern Italy. These easy-to-make rice balls are crispy on the outside and delightfully chewy on the inside. The combination of autumnal mushrooms, mozzarella, and ham creates a mouthwatering dish that's perfect as a snack or a light meal.
Ingredients
Main Ingredients (4 servings)
- Rice 500g
- Maitake Mushrooms 1/2 pack
- Shimeji Mushrooms 1/2 pack
- Mozzarella Cheese 2 pieces
- Ham 40g
- All-purpose Flour (for coating)
- Eggs (for coating)
- Breadcrumbs (for coating)
Seasonings
- Broth 600cc
- Butter 60g
- Parmesan Cheese 200g
- Tomato Sauce (optional)
- Salt (to taste)
- Pepper (to taste)
Steps
- Finely chop the maitake and shimeji mushrooms.
- Finely chop the ham.
- Cut the mozzarella into pieces. Lightly mash the chopped ham and mozzarella together to create the filling for the arancini.
- Place breadcrumbs in a zip-top bag and pound them until fine. Spread them on a tray. (Key Tip!) To avoid making them too fine, pound them by hand instead of using a food processor.
- Melt 60g of butter in a pot. Add 500g of rice and stir to coat the grains.
- Once the rice is coated with butter, add the finely chopped maitake and shimeji mushrooms.
- Once the mushrooms are slightly incorporated, add the warmed 600cc of broth. (Key Tip!) The rice-to-liquid ratio should be around 1.1 to 1.2 times, and cooking it slightly softer will make it easier to form the balls.
- Stir lightly, bring to a boil, season with a pinch of salt and pepper, then cover and cook.
- Once the rice is cooked, stir in butter and 200g of Parmesan cheese.
- Spread the mixed rice onto a tray, flatten it, and let it cool.
- Once the rice has cooled, lightly moisten your hands with olive oil or water and take a portion of the rice.
- Place the prepared mozzarella and ham filling in the center of the rice. Cover with more rice and shape into a ball.
- Coat the shaped arancini by first dipping them in all-purpose flour, then in beaten egg, and finally in the finely crushed breadcrumbs. Ensure an even coating.
- Heat the frying oil to 160℃ (320℉) and carefully fry the arancini. Cook slowly to ensure they are heated through. (Key Tip!) Frying at a low temperature after coating helps the inside heat up thoroughly.
- Once they start to float, increase the oil temperature to 170℃ (340℉) and fry until golden brown.
- Spread tomato sauce on a plate if desired, and place the fried arancini on top.
- Pierce with a skewer and insert a sprig of rosemary or other herbs for garnish.
- Grate some Parmigiano-Reggiano cheese over the top, if desired, and serve.
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