Mushroom Arancini

Appetizer · Hosting Menu · Time: 30 min · Servings: 12 · Difficulty: Easy

Whenever I make risotto, I tend to make it abundantly—partly because it’s so comforting, and partly because I secretly hope for leftovers. Why? Because the next day, those leftovers transform into one of Sicily’s most beloved street foods: arancine.My version is inspired by Palermo, where they’re round and golden like little oranges (arancina comes from arancia, the Italian word for orange). They’re crispy on the outside, creamy in the center, and in this recipe, filled with mozzarella that melts into irresistible strands when you break one open.

Mushroom Risotto Base

This recipe starts with leftover mushroom risotto, which is what gives arancine their creamy, flavour-packed centre and rich umami depth. It’s one of those beautiful “second-day” recipes where leftovers truly shine.

If you don’t have leftovers, you can absolutely make a fresh batch of mushroom risotto specifically for this recipe. Just make sure it’s fully cooled and firm before shaping—warm risotto will be too soft and difficult to handle.

For best results, chill the risotto in the fridge for at least 1–2 hours (or overnight) so it holds its shape when you form the arancine. Click here for my Mushroom Risotto recipe

Is it Arancine, Arancina, or Arancino? 🍊

While I was developing this recipe, my husband lovingly shared one of those charming quirks about Sicily: these rice balls don’t just have one name—they have several, depending on where you are.

In Palermo and western Sicily, they’re called arancina (plural arancine). The word is feminine, because it comes from arancia (orange), and the round golden shape was thought to resemble the fruit.

In Catania and eastern Sicily, it’s arancino (plural arancini). The word is masculine, rooted in the Sicilian dialect (aràncinu), and the rice balls are often cone-shaped to echo Mount Etna rising above the city.

Outside of Sicily, the plural arancini has become the most common name internationally. But the truth is, both traditions are right. Even the Italian Accademia della Crusca agrees: the feminine arancina and the masculine arancino are equally correct, each tied to its own geography, dialect, and history.

So whether you’re enjoying a round arancina in Palermo or a cone-shaped arancino in Catania, you’re tasting the same iconic Sicilian street food—just told in two different ways. And here in my kitchen, I’ve gone with the Palermo-style round version, golden and crisp on the outside, comforting and filled on the inside.

Ingredients

For coating

For frying

Directions

  1. Prepare the risotto Start with well-chilled risotto. Cold rice firms up, making it easier to shape and hold together.
  2. Shape the arancine Scoop about 2 tablespoons (around 40 g) of risotto into your palm and flatten slightly. Place a small cube of mozzarella in the center, then gently enclose and roll into a smooth ball. Repeat until all the risotto is used.
  3. Set up coating station <p data-start="2252" data-end="2274">Prepare three bowls: one with the flour and cornstarch mixture, one with the beaten eggs, and one with the breadcrumbs.</p>
  4. Coat the arancine Roll each ball in the flour mixture, then egg, then flour again, followed by a second dip in egg, and finally coat in breadcrumbs. This double layer helps create a crisp, sturdy crust.
  5. Fry until golden Heat oil in a wide pan to about 2–3 cm depth. Fry arancine in batches for about 2 minutes per side, turning until evenly golden and crisp. Transfer to a paper towel–lined plate.
  6. Serve Serve hot while the mozzarella is still molten. Optional: top with a spoon of aioli or spiced mayo.

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