I recently taught on my first PopUp Chef cookery masterclass, these wonderful wild mushroom and mascarpone arancini risotto balls.

Risotto balls, full of wild mushrooms, creamy mascarpone and parmesan, make these arancini balls a real delight to eat.

Classically they are a sicilian snack made from leftover risotto. A wonderful creation, thank you Italy.

They are quite fun to make and perfect as a starter or a snack. I added a small piece of mozzarella inside the arancini balls so once you cut them open, the mozzarella oozes out, delicious.

Below in order is Sarah, me and Steve filling the arancini balls with mozzarella.

On the cookery masterclass. we also made homemade fresh pasta 3 ways. As you can see we had lots of fun and loved eating the creamy mascarpone and wild mushroom arancini risotto balls.

Check out the recipe below for all the instructions and tips on cooking wild mushroom risotto and then how to turn them into arancini balls.

If you just want to make the risotto, follow the recipe below without rolling into arancini balls. For the risotto, you want to achieve a wetter consistency, do this by adding a little more stock to loosen the rice and add the mascarpone, parmesan, parsley and seasoning at the end.

I do totally recommend trying the arancini balls, especially with the delicious melted mozzarella inside. Just check out the picture below, does that not want you to make them??