4/21/2026
One of my favourite appetizers from the evening was the ever reliable—Arancini, or
Supplì di Telefono depending on where from Italy you’re from—this time prepared with mushroom. It’s a classic that continues to deliver: crispy on the outside, rich and comforting on the inside, and endlessly adaptable.
Mushroom Arancini Recipe
Ingredients:
- 2 cups cooked arborio rice (cooled)
- 1 cup sautéed mushrooms (finely chopped)
- ½ cup grated Parmesan
- 1 small shallot (finely diced)
- 1 clove garlic (minced)
- 2 tbsp butter
- 1 egg
- 1 cup mozzarella (cut into small cubes)
- 1 cup flour
- 2 eggs (beaten, for breading)
- 1½ cups panko
- Salt and pepper to taste
- Oil for frying
Method:
- In a pan, sauté shallot and garlic in butter until soft. Add mushrooms and cook until moisture has evaporated. Season and cool.
- In a bowl, combine cooled rice, mushroom mixture, Parmesan, and one egg. Mix until well incorporated.
- Take a small handful of the mixture, flatten slightly, and place a cube of mozzarella in the centre. Shape into a ball, sealing well.
- Dredge each ball in flour, then egg wash, then breadcrumbs.
- Heat oil to 350°F (175°C) and fry until golden brown, about 3–4 minutes. Drain on paper towel and serve warm.
What makes this dish stand out is its flexibility. The base remains the same, but the filling can shift with the seasons or your creativity—braised beef, roasted vegetables, seafood, or even a simple tomato and basil. It’s an easy way to take a traditional preparation and make it your own without losing its essence. Just like my soup!
Expect to see more variations like this as we move into the season. Simple ideas, done well, with just enough of a twist to keep things interesting.