Crispy Vegan Arancini Balls

This vegan arancini recipe transforms leftover risotto into deliciously crispy Italian rice balls with a gooey vegan mozzarella and pesto center. Perfect for appetizers or a main dish, these little bites of heaven bring restaurant-quality vegan food right to your kitchen.

I first made these during a dinner party where several guests had different dietary restrictions. Everyone kept asking for seconds and thirds, not believing they were completely plant-based. Now they're my go-to impressive appetizer for any gathering.

Ingredients

• Arborio rice: Provides that essential creamy yet slightly firm texture that makes perfect arancini. Choose high-quality Italian varieties for best results
• Nutritional yeast: Adds a subtle cheesy flavor without any dairy. Look for fortified varieties for extra nutrition
• White wine: Deglazes the pan and adds complexity to the risotto base. Even the alcohol cooks off, so the flavor remains
• Lemon zest: Brightens everything with a subtle citrus note that balances the richness
• Fresh basil: Brings vibrant color and that signature aromatic quality. Use the stalks too for maximum flavor and minimum waste
• Pine nuts: Contribute richness and authentic pesto flavor. Toasting them first greatly enhances their nutty taste
• Extra virgin olive oil: Provides the silky base for your pesto. Use the best quality you can find for superior flavor
• Silken tofu: Creates the creamy base for our vegan cheese. The silken variety yields a smoother texture than firm
• Tapioca starch: The magic ingredient that gives our vegan cheese its incredible stretch and pull. Don't substitute with cornstarch
• Coconut oil: Provides richness and helps the vegan cheese set properly when cooled. Choose odorless varieties to avoid coconut flavor
• Gram flour and white flour: Create an ideal binding mixture that helps breadcrumbs adhere perfectly
• Breadcrumbs: Form the crispy golden exterior. Fresh breadcrumbs work best but panko will create an extra-crunchy finish
• Vegetable oil: Ensures your arancini fry beautifully without burning

Step-by-Step Instructions

Prepare the Risotto Base:

Combine boiling water with vegan bouillon powder to create a flavorful broth. Keep this simmering gently while you prepare the rice base. The hot temperature is crucial for properly developing the starch in arborio rice, creating that creamy texture risotto is known for.

Develop Aromatics:

Sauté diced onion in olive oil until translucent, about 2 minutes, then add garlic and cook for 2 more minutes. This aromatic base infuses the entire dish with flavor. Take care not to brown the garlic as it can become bitter.

Toast and Deglaze Rice:

Add arborio rice to the aromatics and stir for about a minute, allowing the grains to heat and toast slightly. This step opens up the starch molecules for maximum creaminess. Pour in white wine and stir until almost completely evaporated, releasing all those lovely flavors from the bottom of the pan.

Master the Risotto Technique:

Gradually add hot bouillon one ladle at a time, stirring constantly and allowing liquid to absorb before adding more. This slow process takes patience but develops the perfect texture. Continue for 10-15 minutes until all broth is incorporated.

Finish and Cool the Risotto:

When rice is fully cooked but still maintains a slight firmness, remove from heat and stir in lemon zest and nutritional yeast. Spread risotto on a baking tray and refrigerate for at least an hour. This cooling step is essential for the rice to set properly for shaping.

Create Fresh Pesto:

Blend basil, toasted pine nuts, salt, nutritional yeast, olive oil, lemon juice, and water until combined but still slightly chunky. The texture should retain some character rather than becoming completely smooth. Refrigerate until needed.

Make Stretchy Vegan Mozzarella:

Blend silken tofu, oat milk, garlic powder, salt, coconut oil, nutritional yeast, tapioca starch, and apple cider vinegar until completely smooth. Transfer to a saucepan and cook over medium heat, whisking constantly until the mixture becomes thick, stringy and stretchy. The transformation happens quite suddenly so watch carefully.

Prepare the Rice Mixture:

Combine cooled risotto with the vegan mozzarella, stirring thoroughly until evenly distributed. This creates the base for your arancini that will have that authentic cheese pull when bitten into.

Shape the Arancini Balls:

Cover your palm with cling film, spread risotto in a circle, and create a well in the center. Add pesto and seal with more rice. The cling film technique prevents sticking and helps form perfect balls without making a mess of your hands.

Coat for Crispiness:

Roll each ball first in the flour-milk mixture, then in breadcrumbs, ensuring complete coverage. The double coating ensures maximum crunch factor when fried. Handle gently to maintain the shape and prevent breaking.

Fry to Golden Perfection:

Heat oil to 170°C and fry arancini until golden brown, about 2 minutes per side. Maintain consistent temperature for even cooking. Drain on kitchen towel to remove excess oil before serving.

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The vegan mozzarella component is truly the game-changer in this recipe. The first time I watched it transform from a liquid to a stretchy mass in the saucepan, I actually gasped out loud. Friends have requested the cheese recipe on its own for making vegan pizza and sandwiches. The magic is in the combination of silken tofu for creaminess and tapioca starch for that authentic stretch.

Make-Ahead Options

The risotto base can be prepared up to three days in advance and stored in the refrigerator. In fact, day-old risotto works even better for arancini as it firms up nicely. The pesto and vegan mozzarella components can also be made a day ahead to streamline your assembly process. Fully assembled but unfried arancini can be refrigerated for up to 24 hours before frying. Just make sure to bring them closer to room temperature before frying to ensure even cooking.

Ingredient Substitutions

If you cannot find arborio rice, carnaroli or vialone nano rice varieties work wonderfully. For a nut-free pesto, replace pine nuts with sunflower seeds. The nutritional yeast provides that savory umami quality, but if unavailable, increase the salt slightly and add a touch of miso paste. For those avoiding coconut oil in the mozzarella, refined avocado oil can work, though the cheese may not set quite as firmly.

Serving Suggestions

Serve these arancini as an appetizer with a side of warmed marinara sauce for dipping. For a complete meal, pair with a simple arugula salad dressed with lemon juice and olive oil. These also make wonderful party food as they can be prepared in advance and quickly fried just before guests arrive. For a healthier option, they can be baked in a 200°C oven for 20-25 minutes, though they won't be quite as crispy as the fried version.

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These arancini are a must-try for anyone who loves crispy, indulgent appetizers with a plant-based twist. Bring a taste of Italy to your table today!

Frequently Asked Questions

→ Can I make these vegan arancini ahead of time?

Yes! You can prepare the risotto a day ahead and refrigerate overnight. You can also form and bread the arancini up to 24 hours before cooking - just keep them covered in the refrigerator. For best results, fry them just before serving.

→ Is there a baked version of these arancini?

You can bake these arancini instead of frying. Preheat your oven to 400°F (200°C), spray the breaded balls with oil, and bake for 20-25 minutes, turning halfway through, until golden and crispy.

→ Can I use store-bought vegan mozzarella instead?

Yes, you can substitute approximately 1 cup of store-bought vegan mozzarella shreds instead of making your own. Mix it into the cooled risotto while it's still slightly warm so it melts slightly.

→ What's the best oil for frying these arancini?

Any neutral-flavored oil with a high smoke point works well, such as sunflower, canola, or vegetable oil. The key is maintaining a steady 170°C/340°F temperature for even cooking.

→ How can I tell when the arancini are cooked through?

The arancini should be golden brown on the outside after about 2 minutes on each side. Since all ingredients are pre-cooked, you're primarily heating them through and creating a crispy exterior.

→ Can I freeze these vegan arancini?

Yes! Freeze them uncooked after breading, placing them on a baking sheet until solid, then transfer to a freezer container. When ready to eat, fry them from frozen, adding 1-2 minutes to the cooking time.