• 1 ½ tablespoon of olive oil  
  • ½ cup arborio rice 
  • 1 medium shallots, minced 
  • 1 medium yellow onion, small diced 
  • 1 clove of garlic, minced 
  • 1 cup of white wine 
  • 4 cups of water  
  • 2 cups all-purpose flour 
  • 1 egg, whisked with ½ a cup of flour 
  • 2 cups panko breadcrumbs, lightly pulsed in a food processor or rough chopped 
  • 16 oz of a variety of mushrooms. Feel free to use crimini mushrooms, or if you wanted different flavors, try enoki, maitake,or shiitake. Be sure to small dice them evenly. 
  • Salt & pepper to taste. 


  1. In a medium-sized sauté’ pan add ½ tablespoon olive oil, the diced shallot and the diced mushrooms. Cook on medium heat for 20 minutes. The mushrooms will begin to release their liquid and will shrink in size. Season with salt and pepper and set aside.  
  2. In a medium saucepot, add olive oil, onion, and garlic. Cook on medium low heat until the onions become soft and translucent.  
  3. Turn the heat to high and add the rice. Cook for 2-3 minutes stirring frequently. Add the white wine. Continue to cook while stirring frequently until most of the liquid has evaporated and the wine has reduced. An easy way to tell is to drag your spoon or spatula across the bottom to see if any liquid pools or the bottom of the saucepot is dry.  
  4. Begin adding water, one large ladle’s worth at a time, while stirring frequently until the saucepot is almost dry. Repeat this process until the rice is cooked through and quadrupled in size. Fold in the cooked mushrooms and set aside. 
  5. Spread the cooked rice onto a sheet pan or baking tray and cool in a refrigerator. During this time prepare 3 separate containers with flour seasoned with salt, egg whisked with ½ a cup of water, and panko breadcrumbs. 
  6. Using a small cookie scoop, scoop small ½ oz. mounds of the cooked mushroom rice. Roll into even balls using your hands. Drop each mushroom ball into first the flour, then the egg, and finally the panko breadcrumbs. 
  7. Heat a separate saucepot with oil to 375°. Drop the coated rice balls into the hot oil in batches of 4-5 each and fry for 5 minutes or until they are golden brown on all sides. Season immediately with salt and pepper after the balls are taken out of the oil. Serve with a sweet tomato sauce or roasted garlic aioli.