Italian Arancini with Mushroom Ragu
Crispy Italian rice balls stuffed with rich mushroom ragu and mozzarella. Advanced technique creates restaurant-quality appetizers at home.
AI SCORE
94
/100
⏱️
120 min
Time
👥
8 people
Servings
🔥
420 kcal
Calories
📊
advanced
Difficulty
Ingredients
- 2 cups arborio rice
- 6 cups vegetable stock
- 1 cup white wine
- 8 oz mixed mushrooms, diced
- 1 medium onion, diced
- 4 cloves garlic, minced
- 1/2 cup grated Parmesan
- 8 oz mozzarella, cubed
- 3 eggs, beaten
- 2 cups breadcrumbs
- 1 cup flour
- 1/4 cup olive oil
- Fresh thyme
- Salt and pepper
Instructions
1
Make risotto by slowly adding warm stock to rice with wine and onion until creamy
2
Cool risotto completely, stir in Parmesan and 1 beaten egg
3
Sauté mushrooms with garlic and thyme until golden, season and cool
4
Form risotto into balls, press mushroom mixture and mozzarella cube into center
5
Seal rice around filling, forming smooth balls
6
Set up breading station with flour, beaten eggs, and breadcrumbs
7
Coat each arancini in flour, egg, then breadcrumbs
8
Air fry at 375°F for 12-15 minutes until golden and crispy
9
Serve immediately with marinara sauce
🤖
AI Generated & Quality Checked
This recipe was generated by AI and verified before going live — completeness, ratios, logic and prep time all checked.
Did you make this?
Upload your photo and show how it turned out.
