I trust that you know that risotto is one of the most perfect foods ever. And I trust that you find it hard to believe that it could get any better. Am I right? It can though… Yeah, I said it. If you’re unfamiliar with the Italian street food called arancini, all you need to know is that it’s a little ball of risotto THAT IS DEEP FRIED. Imagine that…

Rosemary Arancini [Vegan]





For the Arancini:

  • 7 ounces of arborio rice
  • 2.5 cups of vegetable broth
  • 2/3 cup of a good white wine
  • 1 yellow onion and 1 clove of garlic
  • 2 teaspoons of dried rosemary
  • Salt & pepper to taste

To Fry and to Serve:

  • 1 pot of oil; canola, grape seed, corn, whatever
  • 3 bowls: one with flour, one milk non-dairy milk, one with breadcrumbs
  • Maldon sea salt and more dried rosemary, crushed


  1.  Chop up the garlic and onion finely. Add to a large skillet with a touch of oil. Cook on medium heat until the onion is translucent.
  2. Add all of the arborio rice at once along with the white wine and rosemary.
  3. Let the rice soak up a bit of the wine before adding 1/4 of the broth.
  4. Let the rice soak up most of the broth before adding another 1/4 of the broth.
  5. Repeat until the rice is cooked and all or most of the broth has been used.
  6. Since we are making arancini out of the risotto, cook it a little longer than you usually would. This will make the risotto drier and better for the arancini.
  7. Transfer to the fridge to cool completely.
  8. When the risotto has cooled completely, it’s time to roll it into balls.
  9. Set up your little frying station and dunk the risotto balls in the flour, then the milk, then the breadcrumbs, and then the oil. Fry for 30-60 seconds a few at a time.
  10. Dry off on paper towel.
  11. Serve with Maldon sea salt, dried rosemary, a dollop of vegan crème fraîche, and a cold beer.
  12. Enjoy!

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