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    Recipe for Grzegorz Łapanowski’s Mushroom Arancini with Lemon Zest

    Discover a step-by-step guide to creating these golden, crispy rice balls packed with umami-rich mushrooms and a zesty twist. Perfect for any occasion, this recipe promises a culinary delight you won’t want to miss. Try it today and elevate your cooking skills!


    • 160g Arborio or Carnaroli rice
    • 640ml chicken or vegetable broth
    • 1 shallot
    • 1 tablespoon finely diced celery
    • 250g mushrooms
    • 30g Parmesan cheese
    • A few tablespoons of olive oil
    • 20g butter
    • Zest of half a lemon
    • 80g dry white wine
    • 2 cloves of garlic
    • A sprig or pinch of thyme
    • A handful of roasted hazelnuts
    • 2 eggs
    • Bread crumbs for coating
    • Panko bread crumbs
    • Oil for deep frying


    1. Cut the mushrooms into pieces and sauté them in a hot pan with a pinch of salt. Once they turn golden brown, transfer them to a bowl. In the same pan, add a little more olive oil and butter.
    2. Sauté the shallot until it becomes slightly translucent. Add the diced celery, stir, then add the rice, mix well, pour in the wine, add thyme, stir, and let the wine evaporate.
    3. Next, add the broth in 3-4 portions, stirring gently each time, shaking the pan, and ensuring that all rice grains are always covered with liquid. After about 20 minutes, the rice should have absorbed all the liquid. You can taste the rice to check if it’s done; the grains should be al dente, and the risotto should be ready.
    4. Now, add the sautéed mushrooms, mascarpone, grated Parmesan, lemon zest, and freshly ground pepper. If the mixture is too dense, you can add a bit more broth to achieve a smoother, creamier consistency. Cover it and let it sit for an additional 2-3 minutes to let the flavors meld.
    5. You can enjoy the risotto immediately, but if you want to make arancini, allow it to cool first.

    Once the risotto has cooled, add the hazelnuts and shape it into small balls with a hazelnut in the center. Roll these balls in bread crumbs, dip them in beaten, salted eggs, and coat them in bread crumbs or panko.

    Heat the oil to about 170°C (340°F) and fry the arancini balls a few at a time. Avoid overcrowding the pot or pan, as it will lower the oil temperature and prevent even frying. Fry them slowly and patiently until they turn a golden color. Serve the arancini with Parmesan, parsley, and freshly ground pepper.

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