The Best Creamy Mushroom and Pea Arancini Recipe You’ll Love

Arancini crafts ordinary ingredients into culinary magic, bridging rustic Italian traditions with modern kitchen creativity.

These golden-brown spheres capture comfort and sophistication in one delectable bite.

Crispy rice exteriors give way to velvety interiors bursting with earthy mushroom essence and sweet green peas.

Delicate textures and rich flavors dance together, creating a harmonious blend that tantalizes taste buds.

Each arancini represents a small celebration of ingredient harmony and cooking technique.

Home cooks can elevate their repertoire with this elegant yet approachable appetizer that impresses without overwhelming.

Professional and amateur chefs alike find joy in crafting these sophisticated rice balls.

Why Creamy Mushroom and Pea Arancini Are Worth the Effort

• Craft Irresistible Texture Contrast: Experience the magical crunch of golden-brown breadcrumb exterior giving way to a silky, creamy risotto interior packed with tender mushrooms and sweet peas.
• Master Gourmet Technique Simply: Learn an elegant Italian street food method that transforms leftover risotto into a stunning appetizer without requiring complex culinary skills, making restaurant-quality bites achievable in your own kitchen.
• Create Quick Crowd-Pleasing Snacks: Whip up these delectable arancini in under 30 minutes, perfect for unexpected guests, game day gatherings, or casual dinner parties that demand something special yet effortlessly prepared.
• Enjoy Versatile Comfort Food: Savor a delightful handheld treat that combines classic Italian flavors with satisfying warmth, offering a playful alternative to traditional appetizers that both kids and adults will absolutely adore.

Must-Have Ingredients for Mushroom and Pea Arancini

• Leftover Pea and Mushroom Risotto: Cooled risotto provides the creamy, flavorful core of the arancini, best made a day ahead for optimal texture.
• Water: Helps bind the risotto mixture for easier shaping.

• Japanese Breadcrumbs (Panko), Almond Meal, Processed GF Oats: Creates a crispy, golden exterior with gluten-free options available.
• All-Purpose Flour, Buckwheat Flour: Helps create a light coating that helps breadcrumbs adhere to the risotto balls.
• Salt: Enhances overall flavor of the arancini.

• Canola Oil or Neutral Oil: Perfect for deep frying, providing a crisp and even golden-brown exterior.
• Marinara Sauce: Classic dipping sauce that complements the rich, creamy arancini with a bright, tangy flavor.

Step-by-Step: How to Make Mushroom and Pea Arancini

Step 1: Create Smooth Batter

Mix flour, water, and a pinch of salt in a medium bowl. Whisk until the mixture becomes silky and free of lumps. Set aside for coating.

Step 2: Shape Risotto Balls

Gently combine cooled risotto with finely chopped mushrooms and peas. Use clean hands to roll mixture into compact golf ball-sized spheres. Pack them firmly to prevent falling apart during frying.

Step 3: Prepare Coating Station

• One with flour mixture
• One with breadcrumbs
• One empty plate for finished arancini

Step 4: Coat Risotto Balls

Carefully roll each ball in flour mixture, then generously coat with breadcrumbs. Press breadcrumbs gently to ensure complete coverage.

Step 5: Heat Cooking Oil

Pour vegetable oil into a deep skillet, filling about 2 inches. Heat to 350°F, checking temperature with a kitchen thermometer.

Step 6: Fry Arancini

Slowly lower coated balls into hot oil. Fry for 3-4 minutes, turning occasionally until golden brown and crispy on all sides.

Step 7: Drain and Serve

Transfer arancini to paper towel-lined plate to remove excess oil. Serve immediately with warm marinara sauce for dipping.

Tips for Crispy, Creamy Arancini Every Time

• Chill Risotto Thoroughly: Refrigerate the risotto for at least 2 hours before shaping to ensure the balls hold their structure perfectly.
• Create Uniform Balls: Use a small ice cream scoop or wetted hands to form consistently sized arancini for even cooking.
• Master Oil Temperature: Keep oil around 350°F to achieve a crispy golden exterior without burning the breadcrumb coating.
• Drain Excess Oil: Let arancini rest on paper towels immediately after frying to remove extra grease and maintain crispiness.
• Customize Filling: Experiment with different cheese types like mozzarella or add small pieces of crispy pancetta for extra flavor variations.

Storing and Reheating Mushroom and Pea Arancini Properly

• Refrigeration: Store leftover arancini in an airtight container within 2 hours of cooking, keeping them fresh for 3-4 days in the refrigerator.
• Reheating Oven Method: Preheat oven to 350°F, place arancini on a baking sheet, and warm for 10-12 minutes until crispy and heated through, restoring their original crunch.
• Microwave Caution: While possible, microwaving can make arancini soggy, so oven reheating is recommended for maintaining optimal texture and flavor.

Dishes That Pair with Mushroom and Pea Arancini

• Pair with Crisp White Wine: Select a chardonnay or pinot grigio to complement the creamy mushroom and pea arancini. The wine's light, refreshing notes will cut through the richness of the fried risotto balls and enhance their delicate flavors.
• Match with Fresh Citrus Salad: Create a bright arugula salad with lemon vinaigrette to balance the arancini's deep-fried texture. The zesty, peppery greens will provide a perfect contrast to the creamy, earthy mushroom interior.
• Serve alongside Herb-Infused Marinara: Elevate the classic marinara dipping sauce by adding fresh basil, oregano, and a touch of roasted garlic. This aromatic sauce will intensify the mushroom and pea flavors while adding a vibrant, tangy element to each bite.
• Complement with Light Pilsner Beer: Choose a crisp, clean pilsner that will cut through the arancini's richness. The beer's subtle hoppiness and effervescence will refresh the palate between each deliciously golden-brown bite.

Fun Variations on Mushroom and Pea Arancini

• Spicy Jalapeño Popper Arancini: Incorporate finely chopped jalapeños and cream cheese into the risotto for a fiery kick, creating a zesty version that packs a punch.
• Mediterranean Herb Infusion: Mix dried oregano, thyme, and sun-dried tomatoes into the risotto, then coat with herbed breadcrumbs for a Mediterranean-inspired flavor profile.
• Truffle and Parmesan Upgrade: Fold truffle oil and extra grated parmesan into the risotto mixture, then dust with parmesan breadcrumbs for an elevated, luxurious taste experience.
• Spinach and Goat Cheese Fusion: Blend wilted spinach and crumbled goat cheese into the risotto, giving the arancini a creamy, tangy, and earthy dimension that elevates the classic recipe.

Creamy Mushroom and Pea Arancini Recipe

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4.8 from 19 reviews

• Total Time: 30 minutes
• Yield: 4 1x

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Description

Sicilian arancini elevate humble risotto into golden crispy spheres packed with creamy mushroom and sweet pea goodness. Delicate rice balls deliver an irresistible Italian comfort experience that transports you straight to Sicily’s culinary heart.

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Ingredients

Scale 1x2x3x

Creamy Mushroom and Pea Arancini

Main Ingredients:

• 2 cups leftover pea and mushroom risotto, cooled (475 milliliters / 16 ounces)
• ½ cup Japanese breadcrumbs or panko (120 milliliters / 2 ounces)
• 2 tablespoons all-purpose flour or gluten-free flour like buckwheat (30 milliliters)

Liquid and Seasoning Ingredients:

• ¼ cup water (60 milliliters)
• 1 teaspoon salt

Cooking and Serving Ingredients:

• Canola or other neutral oil, for frying
• 1 cup marinara sauce, for dipping (240 milliliters / 8 ounces)

Additional Note:

Gluten-free substitutions:

• Replace breadcrumbs with almond meal or processed gluten-free oats
• Use gluten-free flour instead of all-purpose flour

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Instructions

1. Craft a uniform, silky batter by whisking flour, water, and salt together until no lumps remain, creating a smooth, consistent coating mixture.
2. After chilling the risotto, gently mold the cooled mixture into compact, spherical shapes approximately the size of golf balls, ensuring uniform density and shape.
3. Methodically immerse each risotto sphere into the prepared batter, guaranteeing complete and even coverage before carefully rolling in breadcrumbs to generate a crisp, golden exterior.
4. Select a deep, heavy-bottomed skillet and heat oil to the optimal temperature for frying, allowing sufficient depth to partially submerge the arancini.
5. Carefully lower the breaded risotto balls into the shimmering oil, rotating them periodically to achieve an evenly bronzed, crunchy shell that encases the creamy interior.
6. Once the arancini transform into a rich, golden-brown hue and develop a crackling exterior, transfer them onto an absorbent paper towel to eliminate excess oil.
7. Present the freshly fried arancini immediately, accompanied by a vibrant marinara sauce for dipping, allowing guests to savor the warm, crispy texture and luxurious mushroom and pea filling.

Notes

• Chilling the risotto completely is crucial for easy ball formation and preventing breaking during frying.
• Breadcrumb coating ensures a crispy, golden exterior that adds delightful texture and crunch to each bite.
• Using fresh mushrooms and sweet green peas creates a rich, earthy flavor profile that elevates these traditional Italian rice balls.

• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Category: Appetizer, Snacks
• Method: Frying
• Cuisine: Italian

Nutrition

• Serving Size: 4
• Calories: 240
• Sugar: 2 g
• Sodium: 600 mg
• Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 34 g
• Fiber: 3 g
• Protein: 6 g
• Cholesterol: 0 mg