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Mushroom Risotto and Baked Arancini

It's been so long since I've posted a recipe that I'll posted two here. First the mushroom risotto and then a description of what to do with the leftovers to make Baked Arancini. (though I think I'd rather fry the arancini instead of baking them next time)

small photo of mushroom risotto small photo of baked arancini

Mushroom Risotto
Got this recipe from the box of Trader Joe's Arborio Rice

12 oz Arborio rice [I used 1 cup instead]
4 cups heated stock (vegetable, chicken, or beef)
1 chopped onion
1/2 Tbsp butter
mushrooms [I used about 2 cups of dried and fresh mushrooms]
parmesan or other grated cheese
4oz dry white wine
1/8 cup of cream
salt to taste

  1. If using dried mushrooms, follow instructions on package to soak the dried mushrooms in hot water for a few minutes. Save the soaking liquid.

  2. In a medium-sized heavy-bottomed saucepan, saute the onion in butter until golden, along with any additional ingredients (mushrooms, etc). Add the rice and stir until well-coated and translucent. (I did the onions first for 5-10 minutes before adding the mushrooms)

  3. Add the wine and cook till evaporated. Stir in 1 cup of hot stock and simmer gently.

  4. When the stock has been absorbed, add another cup, and continue in this way through the 18-20 minutes of cooking time. [Why do you need to do it just 1 cup at a time? I started adding 2 cups at a time so I didn't need to come back so soon]

  5. Stir in the cream and cheese. Salt to taste. Remove from heat, cover and set aside for 2 minutes before serving. I had some cheese (Sottocenere with truffles) that a friend had given me for my birthday so I cut a few thin slices of that to lay on top of the risotto before serving.

The risotto tasted great but we weren't done yet. I wanted to make arancini with the leftovers.

Baked Arancini

  1. First I cut up cheese into small little squares. (I used the sottocenere with truffles cheese but the recipes I looked at used mozzarella) Hopefully not too little. They were pretty small.

  2. Then I took a heaping teaspoon of risotto into my palm and spread it out, put a square of cheese in the center, topped with another teaspoon of risotto and smushed it around to form a ball. Set them aside until all the balls were formed. I got 8 small little balls. Then rolled them around in seasoned breadcrumbs.

  3. Placed them on a baking sheet that had a sheet of parchment paper over them. Refrigerated the prepared balls for 30 minutes. While they were chilling, I pre-heated oven to 425F.

  4. Sprayed the balls with cooking oil spray. Then baked for 20-25 minutes until golden brown.

End result? Tasted like risotto with a slightly crunchy breadcrumb coating. The crispiness wasn't particularly pronounced. Tasted good but probably better to have fried these. At least the cheese in the center still got gooey.

I had referenced the following baked arancini recipes:

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My grandma used to make arancini and yes, they MUST be fried.

Yeah...I'm pretty sure the arancini I've tasted in restaurants were fried. And they tasted so much better than the baked version I made. Too bad...sometimes I can adapt things over to baking instead of frying and it tastes pretty good still. These arancini really seemed to suffer in texture by being baked.

I suspect you add the stock a small amount at a time so that the rice slooowly sheds its excess starch keeps its shape better - as opposed to dropping uncooked rice in broth, say, and making soup.

I've never added cream at the end though that sounds great.

This summer I made risotto with fresh corn, and my husband gobbled it up. I'm now interested in making it with sweet potatoes or winter squash... maybe this weekend to gow ith salmon steaks.

Could be...but then again when I make rice in the rice cooker, I just dump the whole amount of water at once and let it cook and steam until all the water is absorbed and the rice holds its shape that way. I suspect the next time I make risotto, I'm going to be even lazier and drop in more broth at a time and see if I can get away with it.

Your fresh corn risotto sounds yummy. If you make it with sweet potatoes or winter squash, will you pre-cook those parts? Or will you just cut them into small pieces and let them cook at the same time as the risotto? Never would've occurred to me to try making risotto with any of those ingredients.

I think I will pre-cook the sweet potatoes/squash, then drop them in at the last minute. Years ago at a restaurant in the Napa Valley I had a risotto with butternut squash and duck, and it was fantastic. I'm not up to cooking a duck just to add to risotto, but the squash alone - maybe with mushrooms - should be excellent.

(Deleted comment)
I thought you cooked too? I have that same reaction though. Sometimes I'll read a recipe and wish I could get someone to cook up a batch for me.

Like kibbe. I was just telling my boyfriend yesterday that I was fascinated by kibbe. I've never eaten it but the recipes make it sound like a meatball that's enclosed in another shell made of meatball. Sounds like a big meatball right? But then you look at the pictures and the inside filling looks completely different from the outside layer even though the ingredients include ground meat in both sections. It just mystifies me. But the recipe seems very labor intensive to me so I haven't attempted it yet. But look at the picture of it! How do they do that?

Buy me some sottocenere with truffles, any you've got a deal.

Oh yummmmy, muat make these sometime!

Welcome back, btw. You were missed but am sure you had fun!

Thanks! Was indeed a good trip away. Glad to be back though.

Just a quick wave! Good to see a post from you!

Hi! Good to see you too...Haven't settled back into an LJ routine but I'm sorta back :)


I make a mean mushroom risotto, but...nothin' like that.

I was happy to pull off a mushroom risotto at home. I love ordering it at restaurants.

Me too! More places should serve up arancini.

Yup. Home again. But going to be away from the internet again next week.

Good grief, woman. Stay in one place for a while!

(I should talk, huh?)

I am not a big fan of mushrooms but it really is nice to see you back again.

Thanks. I wonder if making lobster risotto instead of mushrooms would work?

Good to be back (briefly). Looking forward to reading your posts!

Now that sounds yummy. I volunteer to be guinea pig! :)

*waves hi* It's good to see you and your recipes back on my flist. I would babble about rice but -- here comes my boss! :)

Oh? Babble away about rice if you get time. I know little about it despite eating it almost every day when I was growing up.

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