I created this recipe for the BLENDABELLA Summer Recipe Challenge; however, the opinions are mine alone.
Mushroom Mozzarella Risotto Balls are baked to perfection—crispy on the outside, soft and cheesy on the inside—and the perfect side dish for any Italian-inspired meal.
Do you love mushrooms as much as I do? They’re delicious stuffed or thrown into your spaghetti sauce or stir-fry. Or even chopped up and mixed in with your other goodies for lettuce wraps or burgers. Because I love mushrooms so much, I jumped at the chance to participate in the BLENDABELLA recipe challenge!
Have you tried BLENDABELLA before? If not, you gotta buy some–like, today. They’re a blend of diced portabella mushrooms, vegetables, and herbs. And they come in three delicious varieties so you can use them in whatever you’re in the mood to cook! Doing Taco Tuesday? Check out the Zesty Mexican blend. Whipping up some spaghetti or homemade pizza? You gotta try the Rustic Tuscan. Or if you’re craving something with an Asian flair, mix the Coconut Thai blend in your curry, stir-fry, or spring rolls. Either way, they’ll help amp up the flavor of your dish.
For my Mushroom Mozzarella Risotto Balls, I used the Rustic Tuscan kind. And WOW. It was the first time I’d ever made risotto balls—what are known as arancini—and my husband and I could not get over how delicious and hearty they were. Normally, arancini are fried, but I baked them for this recipe—with incredible results. Baked to perfection, they’re crispy on the outside and soft and cheesy (thanks to the mozzarella) on the inside. They’re the perfect companion to your meat, chicken, or seafood and I guarantee they’ll impress your family and guests. Here’s how to make them. First, gather all your ingredients.
Boil the water and add the arborio and salt to it. Cook the arborio for 18-20 minutes. Once it’s done, put it in a bowl to cool. I refrigerated mine to speed things up. You’ll want to make sure it’s cool so it’ll be easier to shape into balls.
Add in your Rustic Tuscan BLENDABELLA mushrooms.
Once they’re incorporated, add half of the bread crumbs, the eggs, and the garlic powder or garlic salt. Place a mozzarella ball onto a handful of the mixture and form a ball around it.
Roll the ball in the remaining bread crumbs and place it on your pan. Spray each ball with cooking spray so you’ll get a golden-brown coating when they bake.
Then, simply bake them at 375 degrees for 25-30 minutes or until they reach golden-brown perfection. You can even broil them for a minute to speed the browning process up. So good, so easy, so deliciously cheesy! Now serve the Mushroom Mozzarella Risotto Balls with your favorite marinara sauce alongside your chicken, beef, pork, or seafood dish and you’re good to go!
Visit the BLENDABELLA website for more information. And make sure to follow BLENDABELLA on Facebook, Twitter, Instagram, and Pinterest for more recipe inspiration!
- 1-1/2 cups water
- 1 cup arborio (risotto)
- Salt, to taste
- ¾ cup BLENDABELLA Rustic Tuscan mushrooms
- 2 eggs
- 2 cups bread crumbs (or panko), divided
- 12 mozzarella balls*
- Garlic powder or garlic salt, to taste
- Your favorite marinara sauce
- Line a cookie sheet with parchment paper; set aside.
- In a medium saucepan, bring water to a boil. Add arborio and salt and cook 18-20 minutes. Once risotto is done, transfer it to a bowl and chill.
- Once risotto is cool, preheat oven to 375 degrees. Toss your BLENDABELLA Rustic Tuscan mushroom blend into the risotto. Add the eggs, half of the bread crumb mixture, and garlic powder or garlic salt. Stir to combine.
- Grab about ¼ cup of mixture and place a mozzarella ball in the center. Form a ball around the cheese; roll ball in remaining bread crumbs.
- Place balls on lined cookie sheet; spray each with cooking spray. Bake for 25-30 minutes or until golden brown. Serve with your favorite marinara sauce and enjoy!
