Arancini Recipe

Warm the vegetable stock in a saucepan and keep it at a gentle simmer.

In a large heavy skillet or wide saucepan, heat 2 tbs olive oil over medium heat. Add the diced onion and cook until soft and translucent, about 4–5 minutes. Add the minced garlic and cook 30 seconds more until fragrant.

Add the rice and stir for 1–2 minutes to toast the grains and coat them in oil. If using, pour in the white wine and simmer until mostly absorbed, about 2–3 minutes.

Begin adding the hot vegetable stock, one ladle (about 1/2 cup) at a time, stirring frequently and allowing the liquid to be mostly absorbed before adding more. Continue this process for 18–20 minutes until rice is tender but still slightly firm (al dente) and the mixture is creamy.

Stir in the vegan butter, nutritional yeast, salt (1 1/2 tsp), and black pepper. Adjust seasoning to taste. Spread the cooked risotto on a baking sheet or wide tray in an even layer about 1/2 inch thick to cool faster. Cover and chill in the fridge for at least 2 hours, preferably overnight, so the rice firms up and is easier to shape.

Preheat oven to 400°F (200°C). Toss the butternut squash cubes with 1 tbs olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Spread on a baking sheet in a single layer and roast 20–25 minutes until tender and lightly caramelized. Let cool slightly.

In a bowl, combine the roasted butternut squash, chopped olives, chopped sage, lemon zest, 1/2 tsp salt, and 1/4 tsp black pepper. Gently mash a few squash pieces with a fork so the filling is cohesive but still has some texture.

Cut the vegan mozzarella into small 1/2-inch cubes. Keep chilled until ready to assemble so the cheese remains solid during shaping.

Prepare three shallow bowls or trays: (1) flour mixed with 1/4 tsp salt, (2) mixture of plant milk and cold water (or milk alone) as the wet dip, and (3) breadcrumbs mixed with cornmeal (if using), 1/4 tsp salt and 1/4 tsp pepper.

With chilled risotto, use damp hands to take a heaping tablespoon (about 2 tbs) and flatten it into a small disc in your palm. Place about 1 teaspoon of the squash-olive filling in the center and one cube of vegan mozzarella. Wrap the rice around the filling, pressing gently to form a compact ball about 1.5–2 inches (4–5 cm) in diameter. Ensure there are no gaps and the filling is completely enclosed. Repeat until all risotto is used; you should get roughly 16–20 arancini depending on size.

Roll each ball lightly in the seasoned flour, shake off excess, dip into the milk/water mixture, then coat thoroughly with the breadcrumb mixture, pressing breadcrumbs to adhere. For extra crispness, double-coat: after the first breadcrumb coat, chill the balls 15 minutes, then repeat the wet dip and breadcrumb step.

Heat the frying oil in a deep heavy pot or deep fryer to 350°F (175°C). Use a thermometer to maintain temperature; too hot will brown outside before heating through, too cool will make them greasy.

Fry the arancini in small batches (3–5 at a time depending on pot size) for 3–4 minutes, turning occasionally, until golden brown and crisp. Maintain oil temperature around 325–350°F for even cooking. If the balls were chilled, they may need an extra 30–60 seconds.

Use a slotted spoon to transfer the fried arancini to a wire rack or paper towel-lined tray to drain. Sprinkle lightly with a pinch of salt while hot.

Serve warm, garnished with chopped parsley and lemon wedges on the side. Arancini are best enjoyed immediately; if making ahead, keep in a low oven (200°F/95°C) for up to 30 minutes to crisp before serving.