This Vegan Arancini recipe transforms creamy risotto into irresistibly crispy and cheesy rice balls that are guaranteed to impress. Easy to make and bursting with flavor, they pair perfectly with classic Italian marinara for dipping.
Ingredients You’ll Need
For the risotto
- Vegan butter: Sautéing the aromatics and toasting the rice in butter adds savoriness and richness to the overall risotto.
- Aromatics: You’ll need a white onion and garlic for a flavorful foundation.
- Arborio rice: This short-grain rice is the main ingredient in risotto. It is essential to make sure you use arborio rice because of its high starch content and unique creaminess. There’s nothing quite like it!
- Dry white wine: Helps to deglaze the pan and adds subtle acidity and sweetness. To ensure your white wine is vegan, double-check the brand on Barnivore.
- Broth: We prefer vegan chicken broth in our homemade risotto for its additional flavor and umami boost, but any good vegetable broth will do!
- Vegan parmesan cheese: This risotto recipe works with homemade vegan parmesan cheese or your favorite store-bought brand. When not using our homemade recipe, we typically opt for Violife parmesan cheese!
For the assembly and frying
- Vegan mozzarella shreds: Arancini is traditionally stuffed with cheese, and we find that vegan mozzarella cheese works best. You can also use shreds or a block of vegan cheese cut into cubes (this makes the arancini easier to form!), but depending on the block, it may not melt as well.
- Flour: When combined with water and salt, the flour dredge helps the panko breadcrumbs stick to the outside of the arancini.
- Panko breadcrumbs: Coats the arancini and makes the outside extra crispy and golden brown.
- Canola oil: Used for deep frying the arancini.
Prepare the risotto
- 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.
- 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.
- Toast the garlic and rice. Add the garlic and arborio rice. Cook, stirring frequently, until the rice is lightly toasted, about 2 minutes.
- Add the white wine. 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.
- 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 both 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 addition of broth.
- 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.
- 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.
Form the Arancini
- Prepare the breading station. In a medium bowl, whisk together the flour, water, and ½ teaspoon salt until smooth. In another medium bowl, mix together the panko, salt, and black pepper.
- Chop the vegan mozzarella into smaller pieces. This will help it melt better!
- 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.
- 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.
Find the full printable recipe here: Vegan Arancini (Stuffed Italian Rice Balls)
