You need to try these amazing mushroom arancini

Say hi to the tapas dish of your dreams: mushroom arancini stuffed with, oh yes, cubes of mozzarella. Basically it’s a deep-fried risotto ball with a centre of molten cheese  – and it’s wildly delicious. You may want to double the recipe…


Mushroom arancini balls


  • Woolworths Easy to Cook Frozen Wild Mushroom Risotto: 600 g
  • Woolworths Mozzarella: 100 g, cubed
  • Flour: 120 g
  • Free range eggs: 2, beaten
  • Woolworths Panko Breadcrumbs: 400 g
  • Oil, for frying
  • Garlic aioli, to serve
  • Grated Parmesan, to serve
  • Woolworths Exotic Mushrooms: 300 g, sliced
  • Fresh sage
  • Olive oil: 2 tablespoons
  • Sea salt and freshly ground black pepper, to season


  1. Cook the Easy to Cook Woolworths Frozen Wild Mushroom Risotto by adding it to a saucepan over a medium heat. Simmer for 8–10 minutes, stirring every so often for even cooking of the grains. Set the risotto aside to chill.
  2. Roll the chilled risotto into 10 equal-sized balls, or fewer if you prefer larger arancini.
  3. Push a cube of mozzarella into the centre of each risotto ball, and fold closed.
  4. Coat the balls in flour, then the beaten egg, before finally coating them in the breadcrumbs. Place in the fridge and chill for 10 minutes.
  5. Heat the oil for deep frying on medium heat. Fry the arancini for 5 minutes or until golden and crisp.
  6. Fry up exotic mushrooms in sage and olive oil; season and flip until golden and cooked through. 7 Serve the arancini with warm mushrooms, garlic aioili and freshly grated Parmesan.

(Serves 4 as a snack)

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