Wild Mushroom Arancini Recipe — Crispy, Earthy, Indulgent
- The George at Burpham
- Mar 17
- 2 min read
There are snacks… and then there’s arancini.
Golden, crisp, and irresistibly moreish, these wild mushroom arancini are one of those dishes that feel both comforting and quietly indulgent. At The George at Burpham, we love them for their depth—earthy mushrooms, mellow garlic, and creamy risotto wrapped in a perfectly crisp shell.
Now, we’re sharing the recipe so you can recreate this gastropub favourite at home.
This isn’t just fried rice. It’s all about balance—slow-cooked risotto infused with wild mushrooms, shaped, coated, and fried until crisp, then served with a rich truffle aioli for that final layer of indulgence.
The result?
A crisp outer shell giving way to a soft, savoury centre—rich, aromatic, and deeply satisfying.
Ingredients
For the arancini
1 tbsp rapeseed oil
1 onion, finely diced
1kg wild mushrooms, chopped
4 garlic cloves, finely chopped
1kg arborio rice
500ml white wine
Vegetable stock (approx. 1.5–2 litres, added gradually)
Salt and pepper, to taste
For coating
Plain flour
Eggs, beaten
Breadcrumbs
To serve
Truffle aioli
Substitutions & variations
No wild mushrooms? Use a mix of chestnut mushrooms and portobello for depth.
Vegetarian stock is ideal, but chicken stock works if preferred.
No truffle aioli? A garlic aioli or even a good quality mayonnaise with a touch of garlic and lemon will still work well.
Instructions
Prepare the base: Heat the rapeseed oil in a large pan and gently sweat the diced onion until soft and translucent.
Cook the mushrooms: Add the chopped wild mushrooms and garlic, cooking until softened and full of flavour.
Add the rice: Stir in the arborio rice and cook until slightly translucent around the edges.
Deglaze: Pour in the white wine and allow it to reduce.
Build the risotto: Gradually add the vegetable stock, stirring continuously and allowing each addition to absorb before adding more. Continue until the rice is cooked and creamy.
Season and cool: Season well, then transfer the risotto to a tray and allow it to cool completely.
Shape: Once cooled, portion into roughly 30g balls and shape evenly.
Coat: Roll each ball in flour, then egg, then breadcrumbs.
Fry: Deep fry at 180°C for around 3 minutes, or until golden brown and heated through.
Serving Suggestions
Serve hot with a generous spoon of truffle aioli.
Finish with a light sprinkle of herbs or a touch of grated Parmesan.
Perfect as a starter, bar snack, or sharing plate.
Tips for the Home Cook
Let it cool fully: Warm risotto won’t hold its shape—cooling is essential for clean, even balls.
Take your time with the risotto: Slow cooking builds the depth of flavour that makes this dish special.
Keep your oil hot: Frying at the right temperature ensures a crisp coating without absorbing excess oil.
Make ahead: Shape and coat the arancini in advance, then fry just before serving for best results.
Rich, crisp, and packed with flavour, this is comfort food with a refined edge. We’d love to see how you make it your own—tag your creations on Instagram @TheGeorgeAtBurpham!
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