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Wild Mushroom Arancini with Soy Bagna Cauda

Image for Wild Mushroom Arancini with Soy Bagna Cauda


Yield: 20 tasting portions

kikkoman products used:


1/4 cup olive oil, divided
1/4 cup minced yellow onion
2 tablespoons chopped thyme
1 cup carnaroli rice
1/2 cup white wine
Salt and pepper
5 cups vegetable stock, brought to a simmer
4 tablespoons grated Parmesan cheese
2 tablespoons butter
2 tablespoons mascarpone cheese
3 1/2 cups chopped wild mushrooms
1 shallot, minced
1 tablespoon chopped garlic
1/2 cup Kikkoman Soy Sauce
2 cups grated mozzarella cheese
2 cups grated fontina cheese
4 whole eggs, beaten
5 cups Kikkoman Panko Japanese Style Bread Crumbs
Rice bran oil, for frying
Soy Bagna Cauda (recipe below)


To make arancini, in saucepan, heat 2 tablespoons of the olive oil over medium heat. Add onion and thyme; cook until onion is translucent. Add rice; cook over high heat 2-3 minutes or until toasted. Add wine; season with salt and pepper. Cook until wine is fully absorbed; reduce heat to medium. Add stock a ladleful at a time, stirring constantly. When each addition of stock is absorbed, add another ladle and continue stirring. When rice is al dente, remove from heat and stir in Parmesan, butter and mascarpone. Adjust seasoning; spread rice evenly on baking sheet and refrigerate until cool. In sauté pan, heat remaining olive oil over high heat; sauté mushrooms 3-4 minutes or until they have given up all their juices. Add shallot and garlic; cook 2-3 minutes more. Add soy sauce; cook, stirring constantly, until mushrooms have absorbed all the soy sauce. Cool.

To form arancini, place about 2 tablespoons cooled rice mixture in your palm. Fill with a bit of the mushroom mixture, some mozzarella and some fontina cheese. Close your fingers around the rice to form a ball completely enclosing mushroom mixture and cheese; roll in your palms until it is smooth and even. Coat each ball in eggs; then roll in panko. Deep-fry arancini in 350°F rice bran oil until golden brown; drain on paper towels. Skewer arancini with picks; serve with warm Soy Bagna Cauda.

To make Soy Bagna Cauda, heat 1/4 cup butter and 2 tablespoons olive oil over medium heat until butter begins to foam. Add 2 finely minced anchovy fillets; cook over low heat 5-6 minutes. Add 2 tablespoons chopped garlic; cook over very low heat 10-15 minutes more. Whisk in 1/4 cup Kikkoman Soy Sauce; remove from heat.


Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.

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