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Porcini mushroom arancini

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  • Vegetarian
  • No added sugar
  • Seafood free
  • Shellfish free
  • Soy free
  • Sesame free

These porcini mushroom arancini are a delicious way to start your feast. Plus, you can make the rice balls ahead to save time on the day.

  • Serves40
  • Cook time50 minutes
  • Prep time15 minutes, + cooling & 30 mins chilling time\r\n\r\n
Porcini mushroom arancini


  • 4 cups (1L) chicken or vegetable stock
  • 20g pkt dried porcini mushrooms
  • 1 tbs truffle olive oil or olive oil
  • 1 brown onion, finely chopped
  • 2 garlic cloves, crushed
  • 100g brown mushrooms, thinly sliced
  • 1 cup (200g) arborio rice
  • 1/2 cup (125ml) dry white wine or extra chicken or vegetable stock
  • 1/2 cup (40g) finely grated parmesan
  • 2 tsp finely chopped thyme
  • 100g Castello Double Cream Truffle Cheese, cut into 1cm pieces
  • 1/2 cup (75g) plain flour
  • 2 Coles Australian Free Range Eggs, lightly whisked
  • 1 cup (100g) dried breadcrumbs
  • Vegetable oil, to deep-fry

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Bring stock, porcini mushrooms and 1 cup (250ml) water to a simmer in a saucepan over medium heat. Reduce heat to low and keep at a gentle simmer.
  2. Step 2

    Heat the olive oil in a heavy-based saucepan over medium heat. Cook the onion and garlic for 5 mins or until onion softens. Add brown mushroom and cook for 2 mins or until tender.
  3. Step 3

    Add the rice and cook, stirring, for 2 mins or until the grains appear glassy. Add the wine or extra stock and cook, stirring, until liquid is absorbed. Add 1/2 cup (125ml) of the stock mixture and cook, stirring, until liquid is absorbed. Repeat with remaining stock mixture, stirring constantly and allowing liquid to be absorbed before adding more, until rice is tender (this should take about 20 mins). Remove from heat. Stir in the parmesan and thyme. Set aside to cool.
  4. Step 4

    Line a baking tray with baking paper. Roll 1 tbs of the rice mixture into a ball. Make an indent in the centre. Push 1 piece of cheese into indent and use wet hands to enclose. Place on the lined tray. Repeat with the remaining rice mixture and cheese.
  5. Step 5

    Place flour, egg and breadcrumbs in separate bowls. Dip each rice ball in the flour to lightly coat. Dip in egg, then roll in breadcrumbs and shake off excess. Repeat with egg and breadcrumbs to double coat. Place on the lined tray. Place in the fridge for 30 mins to set.
  6. Step 6

    Add enough vegetable oil to a large saucepan to reach 6cm up side of the pan. Heat to 180°C over high heat (when oil is ready, a cube of bread turns golden brown in 15 secs). Carefully cook rice balls, in batches, for 3-4 mins or until golden and heated through. Transfer to a plate lined with paper towel.

    Serve with thyme sprigs

    Get ahead: Make the rice balls to the end of step 5 up to 3 days ahead. Store in an airtight container in the fridge. Bring to room temperature before deep frying.

Arancini balls recipe

Italian-style snacks are hard to pass up and these easy arancini balls are guaranteed to be a hit, no matter the occasion. You can make the rice balls ahead of time (or use leftover risotto), making entertaining on the day a breeze. Originating from Sicily, these moreish bites are a popular snack sold by street vendors in southern Italy. They’re made with risotto and stuffed with gooey cheese and other savoury fillings such as ham, chicken, beef mince, olives, mushroom and more cheese! They make the perfect little snacks on their own, but you can also serve them with a homemade tomato sauce which perfectly complements all the flavours in the arancini.

How to make arancini balls

Once you learn how to make homemade arancini balls, you’ll be tempted to make them for every get-together or for easy light lunches. And this porcini mushroom arancini recipe is so full of flavour from the mushrooms, cheese and hits of truffle, you’ll find it’s one of the best arancini balls recipe you’ll make. First, make the risotto by simmering chicken or vegetable stock, dried porcini mushrooms and 1 cup (250ml) water. Keep this at a gentle simmer as it will be the stock that will cook the rice and make it soft and creamy. Then heat some truffle oil (if you have it handy!) or olive oil in a frying pan and cook onion and garlic with some brown mushrooms. Add the arborio rice, stirring, so the grains are coated with the oil. Add some wine or extra stock and cook until the liquid is absorbed, then begin adding some of your simmering stock, stirring, and making sure all of the liquid is absorbed before you add some more stock. This process should take about 20 minutes, then remove the pan from the heat and stir in some parmesan and thyme. Allow the risotto to cool before making the arancini balls. Shape 1-tablespoon portions of the risotto into balls. Use wet hands when you work with the rice so the grains don't stick to your hands. Make a small indent in the centre of the rice ball and place a piece of truffle cheese in the indent before enclosing. Place the rice ball on a baking tray lined with baking paper and repeat with the remaining ingredients. Place some flour, lightly whisked egg and breadcrumbs in separate bowls, then dip each rice ball in the flour to coat. Next, dip the rice ball in the egg, then place it in the breadcrumbs bowl to coat, shaking off any excess breadcrumbs. You can double coat the rice balls by repeating the process with the egg and breadcrumbs. Allow the rice balls to set in the fridge for at least 30 minutes.

How to cook arancini balls

Once the rice balls are all set, you’re all set to cook them. Add vegetable oil to a large saucepan, making sure it reaches 6cm up the side of the pan. Heat the oil to 180°C over high heat (you can check if the oil is ready by placing a cube of bread into the oil – the bread will turn golden in 15 seconds when the oil is ready). Carefully add the rice balls into the pan in batches. This ensures you don’t overcrowd the pan or the oil will cool down and you’ll end up with oil-filled rice balls. Cook the rice balls for 3-4 minutes or until they’re golden and cooked through, then transfer them to a plate lined with paper towel so any excess oil is drained.

What to serve with arancini balls

These crunchy golden bites are ready to eat as soon as they’ve cooled down a little, but if you’re wondering what sauce to serve with arancini balls or what the best dipping sauce for arancini balls is, there are a few tasty options. A classic you’ll want to try is a homemade tomato sauce. Simply place a can of chopped tomatoes in a large saucepan with some garlic, oregano, basil and a little salt and simmer until thickened. For a little spicy kick, you can add some chopped chilli to the sauce. Arancini balls are also great served with some aioli or lemony mayonnaise. Simply grate some lemon zest and add to some mayonnaise. 

As for the perfect arancini sides, nothing beats a leafy green salad with a splash of vinaigrette. You can also serve arancini with polenta, or make arancini part of a grazing board loaded with cured meats, cheese, olives and grilled bread.

Now get cooking

Inspired by all the great info on Italian-style snacks and finger food? Try another arancini recipe to switch things up. Check out this semi dried tomato arancini next.

And if you’re on the hunt for some new entertaining bites to whip up for your next get-together these crumbed ham and cheese crepe rolls are a must-try, as are these crumbed chicken tenders with beetroot dip. But if this has made you hungry for more risotto recipes, you won’t be able to resist this oven baked mushroom risotto with pesto or this chicken and mushroom risotto. Both are perfect for cosy nights in.

Nutrition Information

Per Serve

Energy: 326kJ/78 Cals (4%)

Protein: 2g (4%)

Fat: 4g (6%)

Sat fat:  1g (4%)

Carb:  7g (2%)

Sugar: 1g (1%)

Fibre: 0.4g (1%)

Sodium: 165mg (8%)