Prepare the risotto

1. Bring the broth to a simmer. Add the broth to a medium saucepan and bring to a simmer. Once simmering, reduce the heat to low.
2. Sauté the onions. In a separate large skillet or Dutch oven, heat 2 tablespoons of vegan butter over medium heat. Once melted, add the diced onion and salt. Sauté for 4-5 minutes, or until translucent.
3. Toast the garlic and rice. Add the garlic and arborio rice. Cook, stirring frequently, until the rice is lightly toasted, about 2 minutes.
4. Add the white wine to deglaze the bottom of the pan. Cook, stirring constantly, until the wine is absorbed and the alcohol is cooked off, about 2 more minutes.
5. Stir in the broth ¾ cup at a time. Once the alcohol is cooked off, add the broth to the rice, ¾ cup at a time. Stir constantly between additions until the broth is mostly absorbed by the rice. When you drag the spatula down the middle of the skillet, it should leave an empty trail for a second before flooding back. Then you know you can add the next ¾ cup of broth.
6. Add remaining butter, vegan parmesan cheese, and black pepper. Once the broth has been absorbed and the risotto is creamy, add the remaining 2 tablespoons of vegan butter, vegan parmesan, and black pepper. Stir until well combined.
7. Let the risotto cool. Spread the risotto on a parchment-lined baking sheet in a thin layer. Allow to cool for at least 30 minutes until room temperature and moldable. Alternatively, you can prepare the risotto ahead of time and keep in the fridge until ready to assemble the arancini.

Form the Arancini

1. Prepare the breading station. In a medium bowl, whisk together the flour, water, and salt until smooth. In another medium bowl, mix together the panko, salt, and black pepper.
2. Chop the vegan mozzarella into smaller pieces. This will help it melt better!
3. Form the arancini. Using damp hands, scoop about 2 tablespoons of the cooled risotto and form a patty. Spoon about a teaspoon of vegan mozzarella into the center and form the risotto into a ball around the cheese. Place on a parchment-lined baking sheet or plate and repeat with the remaining risotto. You should be able to make about 14 arancini.
4. Coat each in breading mixtures. One at a time, coat each arancini in the flour mixture, then the panko mixture. Place on a wire rack until ready to fry. Repeat with all arancini.

Fry and Serve

1. Heat a large pot of oil to 350F.
2. Fry the arancini for 3-4 minutes. Once hot, carefully add 4-5 arancini to the oil. Toss occasionally and fry until deeply golden brown, about 3-4 minutes. Transfer the fried arancini to a wire rack. Sprinkle each with salt while still hot. Repeat with the remaining arancini.
3. Serve hot. Enjoy arancini while still hot, as desired. Enjoy!