@mushroom_lore_more: 🍄🧀 CRISPY PARMESAN MUSHROOM ARANCINI WITH GARLIC AIOLI Golden, crunchy, cheesy mushroom bites with an irresistible mozzarella center! 😍 👇 RECIPE BELOW 👇 ⏱ Prep Time: 25 minutes 🔥 Cook Time: 20 minutes 🍽 Servings: 6 (about 12 arancini) INGREDIENTS For the Arancini • 3 cups cold, cooked risotto (preferably mushroom risotto) • 8 oz cremini mushrooms, finely chopped • 1 tbsp olive oil • 2 garlic cloves, minced • ½ cup grated Parmesan cheese • 4 oz mozzarella, cut into 12 small cubes • ½ cup all-purpose flour • 2 large eggs, beaten • 1½ cups panko breadcrumbs • Neutral oil for frying • Salt and pepper to taste • Fresh parsley for garnish For the Garlic Aioli • ½ cup mayonnaise • 1 small garlic clove, finely grated • 1 tsp lemon juice • Pinch of salt INSTRUCTIONS 1. Heat olive oil in a skillet. Sauté mushrooms for 7–8 minutes until golden and moisture evaporates. Add garlic and cook for 30 seconds. Let cool. 2. Mix cold risotto, sautéed mushrooms, and Parmesan. Season lightly. 3. Divide mixture into 12 portions. Flatten each portion, place a mozzarella cube in the center, and shape into a firm ball. 4. Roll each ball in flour, dip into beaten eggs, then coat thoroughly with panko breadcrumbs. 5. Heat 2 inches of oil in a deep, heavy pan to 350°F. Fry in batches for 3–4 minutes, turning gently, until deep golden brown and heated through. 6. Drain on a wire rack or paper towels. 7. Mix mayonnaise, garlic, lemon juice, and salt to make the aioli. 8. Serve the arancini hot with creamy garlic aioli and fresh parsley! #MushroomLoreAndMore #MushroomArancini #ItalianAppetizers #CheesyRecipes #partyfoods

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Saturday 24 October 2026 12:22:54 GMT