Master Mushroom Arancini From Disney’s Grand Floridian At Home

If you’ve spent some time with us here on the DIS, you would know that on the weekends, I like to get a little more adventurous with my cooking and try some of the Disney recipes that I love from the parks. This weekend, I’m in a mushroom mood, so, of course, the Mushroom Arancini from Disney’s Grand Floridian Resort and Spa was the first thing to come to mind. Shall we start cooking?

Mushroom Arancini
DISNEY’S GRAND FLORIDIAN RESORT & SPA
WALT DISNEY WORLD RESORT
CÍTRICOS

With an open kitchen and airy dining room, Cítricos offers a taste of the Mediterranean, like these crispy, deep-fried balls of rice. (The name “arancini” comes from the little oranges that these rice balls are said to resemble.) Carnaroli rice is best for making the appetizer, as it keeps its shape better, thanks to a higher starch content and firmer texture.

MAKES 16

POMA ROSA SAUCE:
1/4 cup extra-virgin olive oil
1 tablespoon sliced garlic
28-ounce can tomato puree
1 pinch crushed red pepper flakes
1 teaspoon coarse salt, plus more to taste
1 pinch freshly ground black pepper, plus more to taste
1 pinch sugar
1 teaspoon chopped fresh Italian parsley
1 teaspoon sliced fresh chives

ROASTED MUSHROOMS:
1 tablespoon extra-virgin olive oil
1 pint cremini mushrooms, cleaned and quartered
1 small shallot, sliced
1 garlic clove, crushed
1 small sprig fresh rosemary
1 sprig fresh thyme
Coarse salt, freshly ground black pepper, to taste

ARANCINI:
3 cups low-sodium vegetable stock
1 bay leaf
1 sprig fresh thyme
1/4 cup extra-virgin olive oil
1 large shallot, finely diced
1 garlic clove, minced
1 cup carnaroli rice
1/2 cup dry white wine, such as Chardonnay or Pinot Grigio
1 tablespoon mascarpone cheese
1/2 cup grated Parmesan cheese
Chopped roasted mushrooms (from recipe)
Coarse salt, to taste
1 tablespoon chopped fresh parsley
1/2 tablespoon sliced fresh chives
Vegetable oil, for frying
1 cup all-purpose flour
1 cup unsweetened almond milk
2 cups panko bread crumbs

FOR POMA ROSA SAUCE:

  1. Combine oil and garlic in a large skillet over medium heat. Cook until garlic turns golden, being careful not to burn garlic. Add tomato puree and red pepper flakes.
  2. Bring to a light simmer and stir in salt, pepper, and sugar. Simmer 10 minutes. Season to taste.
  3. Add parsley and chives just before serving.

FOR ROASTED MUSHROOMS:

  1. Preheat oven to 400°F.
  2. Toss mushrooms, shallot, garlic, and herbs in olive oil. Season with salt and pepper.
  3. Roast 10 to 12 minutes on sheet pan, or until golden.
  4. Remove from oven and cool. Cut mushrooms into small dice and set aside.

FOR ARANCINI:

  1. Heat vegetable stock in a medium saucepan over medium heat. Add bay leaf and thyme sprig.
  2. Heat oil in a large sauté pan or deep skillet over medium heat. Add shallot and garlic; cook until soft, stirring often, about 1 1/2 to 2 minutes.
  3. Add rice to oil and cook, stirring constantly for 2 minutes. Add wine and cook until wine is almost completely absorbed.
  4. Ladle in 2 cups vegetable stock. Cook, stirring almost constantly, until completely absorbed. Continue adding stock, 1 cup at a time, stirring constantly and allowing each addition to be absorbed before adding the next.
  5. Cook until rice is tender but not mushy. (You may not need all of the stock.)
  6. Add mascarpone and Parmesan, stirring to combine. Add chopped roasted mushrooms. Season with salt.
  7. Stir in parsley and chives, then spread rice mixture on a baking sheet to cool to room temperature. Once cooled, cover tightly with plastic wrap and refrigerate 30 minutes to 1 hour.
  8. Pour vegetable oil to a depth of 3 inches in a heavy-bottomed saucepan or a Dutch oven over medium heat. Heat to 350°F.
  9. Place flour, almond milk, and panko in separate shallow containers.
  10. Scoop a 2-tablespoon portion of cooled rice mixture and gently roll into a compact ball. Set aside. Repeat with remaining rice.
  11. Dredge rice balls in flour, then almond milk, and then panko, packing firmly to adhere.
  12. In batches of 4 or 5, fry rice balls until golden brown, about 3 minutes. Drain on paper towels.
  13. Serve with the poma rosa sauce for dipping.

I’ve made these ones before, and I have to say, my technique needed a little bit of work, to say the least. Let me know how your version turns out and if you have any tips for success on this recipe.