Vegan Risotto-Stuffed Italian Rice Balls (Arancini) Recipe

I have a soft spot for Italian comfort food, and these Vegan Risotto-Stuffed Italian Rice Balls (Arancini) Recipe instantly won me over the first time I made them. They’re crispy on the outside, creamy and cheesy on the inside, and so satisfying. If you’re looking for a vegan appetizer or snack that feels indulgent without being complicated, this recipe is your new best friend.

Whether you’re hosting a casual dinner party or just craving a cozy night in, these arancini hit all the right notes. Plus, they’re surprisingly approachable to make at home — especially once you get the risotto down. I want to walk you through how I prep, shape, and fry these beauties so you get perfect results from your kitchen too.

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Ingredients & Why They Work

Each ingredient in this Vegan Risotto-Stuffed Italian Rice Balls (Arancini) Recipe plays a specific role — from creating the creamy risotto to building a crunchy fried shell. When shopping, look for high-quality vegan butter and parmesan to maximize flavor, and make sure your vegan mozzarella melts well for that dreamy center.

• Arborio rice: Essential for that creamy, starchy risotto texture that binds the rice balls together.
• Vegan butter: Adds richness and helps develop the risotto’s signature silkiness.
• White onion: Gives a sweet, savory base flavor to the risotto.
• Garlic: Boosts aroma and depth in the risotto.
• Dry white wine: Deglazes the pan and adds subtle acidity and complexity.
• Vegan chicken or vegetable broth: Slowly absorbed by the rice to cook it perfect and infuse flavor.
• Vegan parmesan: Brings a cheesy, salty note to the risotto for more authentic taste.
• All-purpose flour and water: Combined into a wet batter to help breadcrumbs stick during breading.
• Panko breadcrumbs: Provides extra crunch to the fried exterior.
• Vegan mozzarella shreds: The melty center making these rice balls truly irresistible.
• Canola oil: A neutral oil perfect for frying at high temperatures.
• Marinara sauce: For dipping, adding a bright, tangy contrast to the fried rice balls.

Make It Your Way

This Vegan Risotto-Stuffed Italian Rice Balls (Arancini) Recipe is a fantastic base for creativity. I love tweaking the fillings depending on what’s in my fridge or who I’m sharing with. Feel free to personalize the cheese or add fresh herbs for a little flavor twist!

• Variation: I once swapped the vegan mozzarella for sun-dried tomato pesto in the center for a tangy surprise — definitely a crowd-pleaser and easy to do!
• Herbs: Fresh basil or parsley mixed into the risotto adds vibrant color and brightness.
• Gluten-Free: Use a gluten-free flour blend and gluten-free panko for those avoiding gluten.
• Make Ahead: You can prepare the risotto a day ahead and chill it, which makes assembly less stressful when you’re ready to fry.

Step-by-Step: How I Make Vegan Risotto-Stuffed Italian Rice Balls (Arancini) Recipe

Step 1: Cooking the Creamy Risotto Base

Start by bringing your vegetable or vegan chicken broth to a simmer on low heat. While that’s warming up, melt half the vegan butter in a large pan, then sauté diced onion with salt until translucent — this softens the onion and concentrates its sweetness. Next, stir in minced garlic and arborio rice, toasting the rice until it smells nutty, about 2 minutes. Deglaze with dry white wine, stirring constantly until it’s mostly absorbed – this step adds depth and a hint of acidity. Slowly add the warm broth, about ¾ cup at a time, stirring often and allowing the rice to absorb the liquid before adding more. This takes patience but it’s the secret to creamy risotto. Once the rice is creamy and tender, stir in the remaining vegan butter and parmesan, and season with black pepper. Spread the risotto on a lined baking sheet and let it cool completely, so it firms up and becomes easier to shape.

Step 2: Shaping and Stuffing the Arancini

Set up your breading station with your wet batter (flour, water, salt whisked smooth) and seasoned panko breadcrumbs in separate bowls. Chop your vegan mozzarella into small cubes for gooey pockets in the center. Wet your hands to prevent sticking, then scoop about two tablespoons of the cooled risotto and form a small patty in your palm. Place a cube of mozzarella in the middle, and gently mold the risotto around it to form a tight ball. Repeat until all risotto is used up — you should get roughly 14 balls. Next, dip each ball into the wet batter, then roll in the panko to get an even coating. Place them on a wire rack or parchment to rest briefly before frying.

Step 3: Frying to Golden Perfection

Heat canola oil in a deep pot to 350°F (I use a deep-frying thermometer to check). To test, toss a pinch of breadcrumb in—it should sizzle immediately if ready. Carefully fry 4-5 arancini at a time to avoid crowding. Turn occasionally, frying until the exterior is golden brown and crispy—about 3 to 4 minutes. Use a slotted spoon to transfer them to a wire rack and sprinkle with a little salt while still hot. Repeat until all arancini are fried. These babies are best enjoyed hot, straight out of the oil for that perfect contrast of crunchy crust and melty filling.

How to Serve Vegan Risotto-Stuffed Italian Rice Balls (Arancini) Recipe

Garnishes

I love dusting these arancini with a sprinkle of fresh chopped parsley or basil to add a pop of color and fresh herby brightness. A little vegan parmesan dusted on top right after frying also amps up the cheesy flavor. And of course, a ramekin of warm marinara or arrabbiata sauce for dipping is a must — it cuts through the richness beautifully and adds that classic Italian touch.

Side Dishes

When I’m serving these at a dinner, I like to pair them with a crisp green salad dressed with lemon vinaigrette for balance. Roasted or grilled veggies like asparagus or zucchini make a colorful, healthy side. For a heartier meal, a bowl of minestrone or hearty tomato soup is comforting and ties in with the Italian vibes perfectly.

Creative Ways to Present

For parties, I’ve arranged these Vegan Risotto-Stuffed Italian Rice Balls (Arancini) Recipe on a large platter surrounded by small bowls of dipping sauces—marinara, basil pesto, or even a spicy vegan aioli. You can also skewer smaller arancini with cocktail sticks for fun finger food. Adding edible flowers or microgreens can make the presentation extra special for date nights or celebrations.

Make Ahead and Storage

Storing Leftovers

I store leftover fried arancini in an airtight container in the fridge for up to three days. Although they are best fresh, refrigeration helps keep them safe. Just keep in mind the coating softens a bit with time, so reheating properly is key.

Freezing

If you want to prep ahead, you can freeze the uncooked rice balls after breading by placing them on a tray and freezing until solid, then storing in a freezer-safe bag. When you’re ready, fry them straight from frozen—just add a minute or two to the frying time. This method works great for making a batch to have on hand for quick snacks or meals.

Reheating

To bring back the crispy texture, I highly recommend reheating in an air fryer at 350°F for about 5-7 minutes. It revives the crunch much better than the microwave, which tends to make them soggy. If you don’t have an air fryer, a hot oven on a baking sheet works, but keep an eye on them so they don’t dry out.

FAQs

Final Thoughts

This Vegan Risotto-Stuffed Italian Rice Balls (Arancini) Recipe is definitely one of those special dishes that’s worth the little bit of effort — everything from the creamy, cheesy risotto to the crispy golden crust makes it totally rewarding. I love making them for friends because they always get raves, no matter their diet. Give this recipe a go and don’t be surprised if arancini become a regular feature in your kitchen rotation — they’re just that good!

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