Mushroom Arancini with Homemade Tomato Sauce
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Mushroom Arancini with Homemade Tomato Sauce

Serving Size:
14-16 Arancini balls
Time:
3-4 h
Difficulty:
3/5

Tomato Sauce (make this first)

  • 1 regular tomato
  • 2 plum tomatoes, chopped
  • 1 tbsp tomato paste
  • 1 garlic clove, minced
  • Salt & pepper to taste
  • 1 tsp Vegeta (or veggie/chicken bouillon)
  • 2 fresh basil leaves (optional)
  • 1 parmesan rind (optional but adds richness)

Mushroom Risotto (for the arancini base)

  • 4 dl / 2 cups (600 ml) chicken stock
  • 1 tbsp olive oil
  • ½ medium onion, finely chopped
  • 100 g mushrooms, finely chopped
  • 1 clove garlic, minced
  • 145 g arborio rice
  • 40 g grated parmesan
  • 2 tbsp chopped parsley
  • Salt & black pepper to taste

To Assemble the Arancini

  • Risotto (from above)
  • 14 mini mozzarella balls, (halved or whole based on how big you make the arancini)
  • ⅓ cup all-purpose flour
  • 2 eggs, beaten
  • 2 dl / 1 cup panko
  • Vegetable oil (for frying)

Directions

  1. Start by prepping your regular tomato: make a small X-shaped cut at the top, then soak it in warm water for 10 minutes.
  2. Peel off the skin, chop it, and set aside.
  3. In a small pot, heat a little olive oil. Add all the tomatoes (including the peeled one), tomato paste, garlic, salt, pepper, and Vegeta.
  4. Throw in the basil and parmesan rind if using.
  5. Let everything simmer on low for 30–45 minutes, stirring occasionally.
  6. Blend for a smoother sauce or keep it rustic and chunky. Warm it back up when it’s time to plate.
  7. Heat the stock in a saucepan and turn off the heat once simmering.
  8. In a large pan, sauté mushrooms in olive oil until golden (about 4-5 min).
  9. Add onion, celery, and garlic. Cook until soft (2-3 min).
  10. Stir in the rice and toast for 1-2 min until slightly translucent.
  11. Add ½ cup stock and stir until absorbed.
  12. Add the rest of the stock, cover, and let it simmer on low for about 20 min until rice is cooked and most liquid is gone.
  13. Stir in parmesan, parsley, salt & pepper.
  14. Let it cool, then refrigerate for at least 1–2 hours (or overnight).
  15. Wet your hands. Scoop some risotto, flatten it slightly, place a mozzarella piece in the center, and wrap the rice around it to form a ball.
  16. Roll the ball in flour, then egg, then breadcrumbs.
  17. Heat oil in a small pot.
  18. Fry the balls in batches for about 6 minutes until deep golden brown.
  19. Drain on paper towels and resist eating them all immediately.
  20. Place a spoonful of warm tomato sauce on your plate, add a couple of golden arancini, then top with
    – Grated pecorino
    – Fresh parsley
    – Optional: a sprinkle of chili flakes or drizzle of olive oil