My Curated Tastes is reader-supported. When you buy through links on our site, we may earn an affiliate commission at no extra cost to you.

Mushroom and Pea Arancini

Using leftover risotto, create a delicious appetizer that is crunchy on the outside and creamy on the inside. Serve with warm marinara sauce for the perfect starter.
5 from 1 vote
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 40 minutes
Course Starter
Cuisine Italian
Servings 12 Rice Balls
Calories 31 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.


  • 4 Cups of left over Mushroom and Pea Risotto (or freshly cooked and chilled)
  • 3 Oz. Mozzarella, cut into small cubes (do not use fresh mozzarella)
  • 3/4 Cup Panko
  • 3/4 Cup Italian flavored dry breadcrumbs
  • 1/2 Cup Wondra Flour
  • 3 Large eggs
  • Kosher Salt and Freshly ground black pepper
  • Canola oil, for frying
  • Parmesan cheese, grated (to finish)
  • 1 Cup  Marinara sauce, to serve


  • Note the cooking time does not include making the risotto or marinara sauce. This recipe assumes sauce and risotto are already cooked.
    Line a baking sheet with parchment paper or tin foil. In a large bowl, add your chilled mushroom and pea risotto and one egg.  Mix well.  The egg will help bind the rice together when forming the risotto balls.  Scoop about ¼ cup of the risotto into your hands and form into a small patty. Place 2–3 small pieces of mozzarella in the center of patty.  Add about a tablespoon of the risotto on top of the cheese then carefully shape risotto around the cheese so it completely encases the cheese and you create a ball. Shape into a 2 inch ball by gently squeezing so the risotto sticks together and completely covers that cheese. (Don’t worry if they aren’t perfect.  They firm up when in the freezer and even out a bit when dredged in the breadcrumbs.) Place the risotto balls on the prepared baking sheet. Repeat with remaining risotto and mozzarella. Place the baking sheet in the freezer and chill for 10 – 15 minutes to firm up.
  • Meanwhile, mix the panko with the seasoned bread crumbs. Sprinkle with some salt and pepper and mix again. Place the Wondra flour in another shallow bowl. Add a pinch of salt and pepper and mix. Lightly beat the eggs with a tablespoon of water in a third shallow bowl to blend; season with salt and pepper.
  • Working one at a time, dredge these Italian rice balls in the flour, shaking off excess. Then roll the risotto ball in the egg wash letting the excess drip off and finally roll in the breadcrumbs. Press gently to make sure each ball has a good coating of the panko and breadcrumb mix. Transfer each breaded ball back to the parchment-lined baking sheet and put in the freezer for 5 - 10 minutes to set up.
  • Pour oil into a medium heavy pot, or cast iron skillet with 2-inch sides.  Have a thermometer on hand. You want about 2 inches of oil in the pot or skillet. Heat over medium-high heat until thermometer registers 350°. Carefully lower half of risotto balls into oil with a slotted spoon and fry until a deep golden brown, 6–8 minutes.   You’ll want to turn them regularly so all sides are browning evenly.  Transfer to paper towels to drain; season with salt immediately after removing from the oil. Repeat with remaining risotto balls. Serve warm on a platter or serving board. Grate some parmesan on top and serve with sauce on the side.  Enjoy!


Serving: 9gCalories: 31kcalCarbohydrates: 7gProtein: 1gFat: 0.2gSaturated Fat: 0.05gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.04gSodium: 27mgPotassium: 7mgFiber: 0.3gSugar: 0.2gCalcium: 7mgIron: 0.4mg
Keyword appetizer, rice, starter, vegetables
Tried this recipe?Let us know how it was!