Jalapeño Mushroom Arancini complete with How-To Video!

Jalapeño Mushroom Arancini How-To Video!

Today I decided to switch things up a bit and make a fun how-to video for this delicious Arancini recipe.

Arancini is one of my favorite Italian appetizers. The gooey risotto, melted cheese, and crispy crust is indulgent and delicious. To spice things up a bit, I had to add some jalapeño and mushrooms (because why not)

As complicated as this looks, the only hard part is mastering risotto making. Your hand will hurt from all the stirring that’s involved, but trust me, its worth it.


Jalapeño Mushroom Arancini
Prep time
Cook time
Total time
This arancini recipe puts a twist on the classic by adding mushrooms and spicy jalapeños. Watch the how-to video to show you how to make these crispy fried risotto balls.
Serves: 8-10
  • 2 cups chicken broth, divided
  • 1 tablespoon olive oil, divided
  • 5 ounces portobello mushrooms, thinly sliced
  • 5 ounces white mushrooms, thinly sliced
  • 1 shallot, diced
  • 2 cloves garlic, minced
  • ½ a jalapeno, finely chopped
  • ½ cup Arborio rice
  • 2 tablespoons and 2 teaspoons dry white wine
  • sea salt to taste
  • freshly ground black pepper to taste
  • 1 tablespoon and 1 teaspoon butter
  • 1 tablespoon and 2-1/4 teaspoons freshly grated Parmesan cheese
  • 1 package bread crumbs
  • 2 eggs, divided
  • 1 tablespoon milk
  • ½ a cup of all purpose flour
  • 1 tablespoon crushed red pepper flakes
  • 1 mozeralla stick, cubed
  • 2 cups of vegetable oil
  1. Add one tablespoon of olive oil to a skillet on medium-high heat. Add the mushrooms and cook for 2-3 minutes until juices are released. Remove from skillet and set aside.
  2. Add another tablespoon of olive oil to the same skillet and add the shallot, garlic, and jalapeño. Cook for 2 minutes until tender.
  3. Add the rice and stir gently to coat evenly with oil. After 1 minute pour in the white wine and stir until completely dissolved.
  4. Add one ladle of chicken broth and stir until completely dissolved. Continue adding one ladle at a time until all the chicken broth has been dissolved and the rice is al dente.
  5. Add the mushrooms back in and stir. Add butter, parmesan, and black pepper to taste. Stir evenly and remove from heat.
  6. Once the risotto has cooled down, add ⅓ a cup of breadcrumbs and 1 egg to it and mix in evenly. Also at this time, add 2 cups of vegetable oil to a small pot on high heat.
  7. Form the risotto mixture into a ball, and place a mozzarella cube inside. Make sure the rice mixture completely covers the cheese.
  8. Take the rice ball and dip into flour first, then the mixture of 1 egg and milk, then bread crumbs seasoned with crushed red pepper flakes.
  9. Drop the breaded ball into the hot oil and wait 1 minute before flipping to the other side. Repeat steps until all the risotto has been used.
  10. Plate by adding marinara sauce to the bottom of the plate and placing the fried Arancini on top. Enjoy!


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