Wild Mushroom Arancini

Made With Condensed Mushroom Soup

Using Campbell's Condensed Cream of Mushroom Soup as a base for the stock, instead of wine, make for an exceptionally rich and creamy dish.

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Cooking Time 45

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Serves 4

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Condensed Mushroom Soup

Campbell's Soup Vector ArtWork
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  • 25g dried porcini
  • 200ml boiling water
  • 2 tablespoons of oil
  • 1 small onion, finely diced
  • Knob of butter
  • 2 garlic cloves, finely minced
  • 260g risotto rice
  • 2 tablespoon of plain flour
  • 1 egg, beaten
  • 3 tablespoon of breadcrumbs


To make the mushroom stock

  • Step 1

    Pop the porcini mushrooms into a small bowl and pour over 200g of boiling water. Put to one side to soak for 30 minutes.
  • Step 2

    When they are cool enough to handle, take a handful and squeeze the water back into the bowl. Chop the mushrooms finely and put to one side.
  • Step 3

    Empty the can of Campbells condensed cream of mushroom soup into a jug. Very carefully pour the mushroom water over the soup, being sure not to disturb the gritty sediment at the bottom of the bowl – throw this away. Top the jug up with boiling water until it measures 700ml. Stir well to combine.

To make the risotto

  • Step 4

    Heat the oil over a medium heat and cook the onion until soft, but not browned.
  • Step 5

    Add in the knob of butter and garlic. When melted, tip in the risotto rice and stir well.
  • Step 6

    When the edges of each grain of rice have become transparent, add the porcini mushrooms and a ladle of the mushroom stock. Let this simmer away before adding another ladle of mushroom stock. Keep stirring the risotto to prevent it catching.
  • Step 7

    Keep adding in the stock slowly until it is all used up. At this point taste a grain of rice to ensure it is cooked – slightly al dente is fine, but if it is still too hard add a splash more boiling water from the kettle until the rice is cooked. Take off the heat and let cool thoroughly.

To make the Arancini

  • Step 8

    Heat up the oil in a deep fat fryer, or heat 3 inches of oil in a large pan. You’ll know it’s at the right temperature when a cube of bread turns golden in 30 seconds
  • Step 9

    Set up the flour, beaten egg and breadcrumbs in 3 individual dishes on the work surface.
  • Step 10

    Take a level tablespoon of the risotto mixture and use the palms of your hands to shape into a ball. Firstly roll the ball around in the flour, then coat in the beaten egg before finally coating in breadcrumbs. Finish making the rest of the arancini balls.
  • Step 11

    Cook 4 or 5 balls at once by carefully lowering them into the hot oil with a slotted spoon. Deep fry for 3 -4 minutes or until the centre is piping hot and the outside is crispy and golden brown.
  • Step 12

    Serve with aioli for dipping.

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Last Rated: 27 - 01 - 2024

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Wild Mushroom Arancini

Chef's Corner

Jane Sarchet

Jane is an award winning food blogger, writer and photographer from Cornwall who is passionate about top quality food!


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