Truffle Mushroom Arancini with Molten Fontina Tips, FAQ & printable recipe

Tips for success

For the best texture, use a heavy-bottomed pot for the risotto, as it distributes heat evenly and prevents scorching. When shaping the arancini, keep your hands slightly damp to avoid sticking.

If the risotto becomes too sticky, refrigerate it a bit longer. Use a cookie scoop to portion the risotto for uniform balls. For extra crispiness, double-coat the arancini by dipping them in egg and panko twice.

To keep the arancini warm before serving, place them on a wire rack in a low oven (200°F/95°C) for up to 30 minutes. This maintains their crispness without overcooking.

If you’re making a large batch, fry in batches and keep the cooked arancini warm in the oven while you finish the rest. Serve them immediately after the final batch for the best cheese pull.

Variations

• Spinach and Ricotta: Add 1/2 cup cooked, squeezed spinach and 1/4 cup ricotta to the risotto before shaping. Omit the mushrooms for a milder flavor, and use mozzarella cubes instead of fontina.
• Saffron Arancini: Infuse the warm broth with a pinch of saffron threads for a golden color and floral aroma. Replace the mushrooms with a small diced carrot and celery for a classic Milanese twist.
• Spicy Arancini: Add 1/2 teaspoon red pepper flakes and 1 minced jalapeño to the risotto. Use pepper jack cheese instead of fontina for a spicy, melty center.
• Herb and Pea: Stir in 1/2 cup frozen peas (thawed) and 2 tablespoons chopped fresh basil or parsley into the risotto. Use fresh mozzarella pearls for the stuffing.

Storage and make-ahead

Fridge

Store leftover arancini in an airtight container in the refrigerator for up to 3 days.

Freezer

Freeze breaded, uncooked arancini on a baking sheet, then transfer to a freezer bag for up to 2 months. Fry from frozen, adding 2-3 minutes.

Reheat

Reheat cooked arancini in a 350°F (175°C) oven for 10 minutes until hot and crisp.

Store leftover arancini in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a baking sheet and warm in a 350°F (175°C) oven for about 10 minutes, or until heated through and crispy. Avoid microwaving, as it makes them soggy.

You can prepare the arancini up to the breading step and refrigerate them for up to 24 hours before frying. Simply cover the baking sheet with plastic wrap.

You can also freeze the breaded arancini for up to 2 months. Freeze them in a single layer on a baking sheet, then transfer to a freezer bag. Fry from frozen, adding a few extra minutes to the cooking time.

Serving ideas

Serve these arancini hot, as the cheese pull is best when molten. Arrange them on a platter and shower with extra grated Parmesan and a sprinkle of fresh parsley if desired.

They make an elegant appetizer for a dinner party or a fun finger food for a casual gathering. Pair with a simple arugula salad dressed with lemon vinaigrette to cut through the richness.

For a dipping sauce, consider a warm marinara or a garlic aioli, though they are delicious on their own. If serving as a main, pair with a light tomato salad or roasted vegetables. These arancini are also wonderful as a snack with a cold beer or a glass of sparkling wine. The contrast of crunchy exterior and creamy interior is sure to impress.

Frequently asked questions

Recipe card

Truffle Mushroom Arancini with Molten Fontina

Prep 30 minCook 45 minRest 15 minTotal 1 h 30 minServes 6

Ingredients

• 8 oz cremini mushrooms, finely diced
• 6 oz fontina cheese, cut into 1/2-inch cubes
• 1/2 cup grated Parmigiano-Reggiano cheese
• 1 1/2 cups Arborio rice
• 2 tsp truffle oil
• 4 cups vegetable broth, warm
• 1/2 cup finely chopped onion
• 2 tbsp unsalted butter
• 1/2 cup dry white wine
• 1 tsp kosher salt, plus more to taste
• 1/2 tsp freshly ground black pepper
• 2 cups panko breadcrumbs
• 2 large eggs, beaten
• 1/2 cup all-purpose flour
• 2 cups vegetable oil, for frying

Instructions

1. Finely dice the cremini mushrooms into small, even pieces. Cut the fontina into 1/2-inch cubes and set aside. Grate the Parmigiano-Reggiano on the fine side of a box grater into a bowl.
2. In a large pot, melt the butter over medium heat. Add the onion and cook until translucent, about 3 minutes. Add the diced mushrooms and cook until they release their liquid and start to brown, about 5 minutes. Stir in the Arborio rice and toast for 2 minutes.
3. Pour in the white wine and stir until it is mostly absorbed. Add the warm vegetable broth, one ladle at a time, stirring frequently. Allow each addition to be absorbed before adding the next. Continue until the rice is al dente and creamy, about 18 minutes.
4. Remove the pot from the heat. Stir in the grated Parmigiano-Reggiano and truffle oil. Season with salt and black pepper to taste. Spread the risotto on a large baking sheet to cool completely, about 15 minutes.
5. Once the risotto is cool, scoop about 2 tablespoons of risotto into your palm. Flatten it slightly, place a fontina cube in the center, and shape the risotto around the cheese into a ball. Repeat with remaining risotto and cheese.
6. Place the flour in a shallow dish, the beaten eggs in another, and the panko breadcrumbs in a third. Working with one ball at a time, roll it in flour, dip in egg, then coat thoroughly with panko. Press gently to adhere.
7. Place the breaded arancini on a plate or baking sheet and refrigerate for at least 15 minutes. This helps the coating adhere and prevents the cheese from leaking during frying.
8. In a large cast iron skillet, heat the vegetable oil over medium-high heat until it shimmers and reaches 350°F (175°C) on a deep-fry thermometer. Use enough oil to come about 1 inch up the sides of the skillet.
9. Carefully place a few arancini in the hot oil, ensuring not to crowd the skillet. Fry for 3–4 minutes per side, turning gently, until deep amber and crunchy all over. Use a slotted spoon to transfer to a paper towel-lined plate.
10. Immediately shower the hot arancini with the remaining grated Parmigiano-Reggiano. Serve hot, breaking one open to show the molten fontina stretch.

Contains: gluten, eggs, milk, sulfites

Estimated nutrition per serving

Calories

420

Protein

14 g

Carbohydrates

45 g

Fat

20 g

Automatic estimate from the ingredient list, not laboratory-verified.