Portobello Mushroom & Mozzarella Arancini

Portobello Mushroom & Mozzarella Arancini


  • 1 tablespoon olive oil
  • 1 small onion, finely chopped
  • 1 clove garlic, finely chopped
  • 1 small sprig rosemary
  • 1 cup risotto rice (arborio)
  • 4 medium Portobello mushrooms, diced
  • 4-6 cups hot vegetarian stock
  • 2 egg yolks
  • 1/4 cup grated mozzarella cheese
  • 24 small cubes mozzarella cheese
  • 2 eggs
  • 1 cup flour
  • 2-3 cups panko breadcrumbs
Perfectly bite-sized and very moreish, arancini balls are a great party snack. These vegetarian options work well with pretty much any drink - and they taste pretty amazing too! Makes about 24 balls

This is a very useful recipe for leftover rice; just heat through, add egg yolks and cheese and go from there.

  1. Heat the oil in a large, heavy-based saucepan and gently sauté the onion and garlic for a few minutes until tender and just starting to colour. Add rosemary and risotto rice and cook for a further 2 minutes until the rice grains just start to toast.
  2. Gradually add the hot stock, half a cup at a time, stirring well until the liquid is absorbed. Continue to add the stock, cooking the rice and stirring frequently until rice grains are tender. Remove from the heat and stir through egg yolks and grated cheese. Season with salt and pepper, allow to cool and chill until the mixture is firm enough in texture to create spoonfuls.
  3. Take a spoonful of the cold rice mixture and place in the palm of your hand. Place a small cube of mozzarella and mold the rice around the cheese, using your hand, so the cheese is enclosed in the centre. Chill the rice balls for 30 minutes.
  4. Using three bowls, beat the eggs into one bowl, add flour to the second and breadcrumbs to the last. Dip each risotto ball in flour first, followed by the egg mix and lastly the breadcrumbs. Chill until ready to cook.
  5. Pour approx. 2cm of oil into a heavy-based saucepan. Heat, and cook the rice balls in batches for 3-4 minutes over a low to medium heat (test the first one to ensure the cheese is soft, gooey and heated through). Adjust oil temperature as necessary. Serve arancini balls with your favourite relish or chutney.

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