• 1 X 150g Livesey Bros Buna Shimeji
  • 1 Onion
  • 1 Garlic Clove (crushed)
  • 20g Grated Parmesan
  • 300g Risotto Rice
  • 150ml White Wine
  • 750ml Vegetable Stock (2 cubes)
  • 16 Mozzarella Pearls
  • 150g Plain Flour
  • 2 Eggs
  • 120g Breadcrumbs

Vegetable Oil for Deep Frying

  • Vegetable Oil for Deep Frying


  • STEP 1
    Add the chopped onion and crushed garlic to a pan and cook for 2 minutes until soft
  • STEP 2
    Add the risotto rice and cook for a further 2 minutes before adding the white wine
  • STEP 3
    When the wine has absorbed, add some of the stock, stir and when the rice has absorbed the liquid, add more stock- Continue this process until all the stock has been absorbed
  • STEP 4
    Set the risotto to one side to allow it to cool
  • STEP 5
    Meanwhile, heat a pan of oil (for deep frying)
  • STEP 6
    Lightly fry the Buna Shimeji for 1 minute then set aside
  • STEP 7
    Roll the risotto into a ball the size of a golf ball, then gently push some Buna Shimeji into the centre of the ball along with a Mozzarella pearl, then roll the ball in your hands until smooth
  • STEP 8
    Coat the ball in the flour, then the egg and finally breadcrumbs
  • STEP 9
    Follow this process with the remaining risotto until you have made 16 balls
  • STEP 10
    Deep fry the Arancini for 5 minutes until golden brown and the breadcrumbs are crispy, then allow them to drain before serving

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