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Julies Mushroom Risotto Arancini


For the arancini:

  • 2 Cully and Sully mushroom risottos
  • A ball of mozzarella (200g) approximately, cut into 6 equal chunks. Or 6 small mozzarella balls.
  • 30-50g of fresh breadcrumbs
  • 25g grated Parmesan
  • A good pinch of chopped herbs, parsley, sage, rosemary or thyme. Or a mix.

Flour, beaten egg and more fresh breadcrumbs for coating.

For the sauce:

  • The strained liquid from the risottos
  • A glug of cream
  • 30-40g grated Parmesan
Julie's Mushroom Risotto Arancini


  • Strain the risottos in a sieve over a bowl, shake and stir a few times to get as much of the liquid out as possible.
  • Retain the liquid to make a sauce.
  • Mix the 30-50g of breadcrumbs with the risotto, Parmesan and chopped herbs to form a sticky dry consistency.
  • Divide the mixture into 6 equal portions. Encase a piece of mozzarella into each to form a ball and then coat with flour, beaten egg and then breadcrumbs (like a scotch egg).
  • Fry the arancini in oil until golden all round and then place in an oven for about 10-15 minutes to get piping hot through.

While the arancini are in the oven make the sauce.

  • Heat the retained liquid from the risotto with a glug of cream and whisk in the Parmesan cheese. 
  • Let it bubble and thicken slightly to a light coating consistency.

Serve the arancini on warm plates with a couple of spoonful's of the sauce a crisp green salad.