More famously known as arancini, these fried risotto balls are a magical food that everyone needs to make at least once in their life! They are quite time consuming, but it’s well worth the effort.
Arancini: Fried Risotto Balls [Vegan]
- 1/2 small white onion, finely chopped
- 1 garlic clove, finely minced
- 2 tablespoons olive oil
- 1/4 cup white wine
- 3/4 cup arborio rice
- 2 cups vegetable broth
- 3 cups water
- 1 cup vegan mozzarella cheese
- 1 cup panko breadcrumbs
- 3 cups canola oil
- truffle salt (optional)
- marinara for dipping
- Heat vegetable broth and water in a small pot. Does not need to be simmering, just hot.
- In a saucepan, heat olive oil and saute onion until just transparent. Add the garlic and cook until fragrant.
- Add in your rice and stir to coat in the oil. Let toast for about 1 minute.
- Add the white wine. Continue to stir until wine is absorbed into rice.
- Start adding the water/veg broth mixture by 1/2 cup. Once you add 1/2 a cup, stir the rice until most of the liquid has been absorbed. Continue to add liquid and stir rice until the rice is cooked through.
- You want the rice to be slightly overcooked and less ‘liquidy’. Once you add the last amount of liquid, keep stirring the rice for about another 5 minutes. You want it to be somewhat ‘sticky’ and thick.
- Spread rice mixture onto a sheet tray and place in the fridge until completely cooled.
- Place cooled rice in a bowl and mix with the cheese. Scoop into equal-sized balls and roll into the panko. Freeze risotto balls completely (about 2 hours).
- Heat the oil to about 350 degrees (or put a little bit of panko in the oil and when it bubbles, it’s ready!). Fry each risotto ball for about 5 minutes or until golden brown. Remove from oil onto a paper towel and sprinkle with truffle salt. Serve with marinara!