Description
This vegan stuffed Italian rice balls recipe features creamy arborio risotto filled with melty vegan mozzarella, coated in a crunchy panko crust, and deep-fried to golden perfection. Served with marinara for dipping, these arancini make a delicious appetizer or snack bursting with traditional Italian flavors in a plant-based style.
Ingredients
Units
Scale
Risotto
- 4 tablespoons vegan butter, divided
- 1 white onion, diced
- 1/4 teaspoon salt
- 4 cloves garlic, minced
- 1 cup arborio rice
- 1/2 cup dry white wine
- 4 1/2 cups vegan chicken broth (or vegetable broth)
- 1/2 cup vegan parmesan
- Black pepper, to taste
Wet batter
- 1 cup all-purpose flour
- 1 cup water
- 1/2 teaspoon salt
Breading
- 1 cup panko breadcrumbs
- 1/2 teaspoon salt
- Pinch of black pepper
Assembly
- Canola oil, for frying
- 1/3 cup vegan mozzarella shreds, room temperature
- Marinara, for dipping
Instructions
- Prepare the broth: Bring the vegan chicken or vegetable broth to a simmer in a medium saucepan over medium heat, then reduce to low to keep warm.
- Sauté the onions: In a large skillet or Dutch oven, heat 2 tablespoons of vegan butter over medium heat. Add the diced white onion and ¼ teaspoon salt, cooking for 4-5 minutes until onions are translucent and soft.
- Toast the garlic and rice: Add minced garlic and arborio rice to the skillet with onions, stirring frequently. Cook for about 2 minutes until the rice is lightly toasted and aromatic.
- Deglaze with white wine: Pour in the ½ cup dry white wine, stirring constantly until wine is fully absorbed and alcohol cooked off, about 2 minutes.
- Cook the risotto: Add warm broth ¾ cup at a time to the rice mixture, stirring continuously. Wait until each addition is mostly absorbed before adding the next. Continue until all broth is absorbed and risotto is creamy, about 18-20 minutes.
- Add finishing touches: Stir in remaining 2 tablespoons vegan butter, vegan parmesan, and black pepper to taste. Mix well until fully combined.
- Cool the risotto: Spread the risotto thinly on a parchment-lined baking sheet and let it cool for at least 30 minutes until room temperature and moldable. You may refrigerate if preparing ahead.
- Prepare breading stations: In one bowl, whisk together flour, water, and ½ teaspoon salt until smooth for the wet batter. In another bowl, combine panko breadcrumbs, ½ teaspoon salt, and a pinch of black pepper.
- Form the arancini: Chop the vegan mozzarella into small pieces. Using damp hands, take about 2 tablespoons of cooled risotto and form a patty. Place about 1 teaspoon of vegan mozzarella in the center, then shape the risotto around it into a ball. Place on a parchment-lined tray. Repeat to make approximately 14 arancini.
- Coat arancini: Dip each risotto ball first in the wet batter then coat thoroughly with the panko breadcrumb mixture. Set on a wire rack while preparing the rest.
- Heat oil for frying: Heat canola oil in a large pot or deep fryer to 350 degrees Fahrenheit, using a thermometer or breadcrumb test to check temperature.
- Fry arancini: Carefully add 4-5 arancini at a time to the hot oil. Fry for 3-4 minutes, tossing occasionally, until all sides are deeply golden brown and crispy. Remove and drain on a wire rack. Sprinkle with salt while hot. Repeat with remaining balls.
- Serve: Serve the stuffed Italian rice balls hot with marinara sauce for dipping. Enjoy immediately for best texture and flavor.
Notes
- You can prepare the risotto 1-2 days in advance but fry the arancini close to serving time for optimal crispiness.
- Store leftover arancini in an airtight container in the refrigerator for up to 3 days.
- Reheat leftovers in an air fryer to help restore the crispy exterior.
- Use a deep-frying thermometer to maintain the correct oil temperature of 350°F. Alternatively, test oil by dropping in a pinch of breadcrumbs; if they sizzle and float, the oil is ready.
- Using block vegan mozzarella cut into cubes aids forming but may melt less evenly.
- Panko breadcrumbs provide a lighter crunch but can be substituted with vegan Italian-style breadcrumbs, checking ingredients to ensure they’re vegan.
Nutrition
- Serving Size: 1 piece
- Calories: 180 kcal
- Sugar: 1 g
- Sodium: 320 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 0 mg
