Arancina Vegana Recipe

Cook rice

Rinse the arborio rice under cold water until it runs clear. In a medium saucepan, warm the vegetable broth until simmering. In a separate heavy-bottomed pot, melt 1 tbs vegan butter or warm 1 tbs olive oil over medium heat; add the rice and toast, stirring, for 1–2 minutes. Add the white wine (if using) and cook until mostly absorbed. Add the warm broth in two stages: pour half, stir, cover and simmer gently until absorbed (about 8–10 minutes), then add the remainder and continue cooking until rice is tender and creamy but not mushy (another 8–10 minutes).

When rice is cooked, stir in the remaining 1 tbs vegan butter or 1 tbs olive oil, salt, pepper, nutritional yeast and 2 tbs vegan parmesan. Spread the rice on a shallow tray or baking sheet to cool to room temperature (about 20–30 minutes). Cooling makes it easier to shape without falling apart.

Sauté mushrooms

Heat 1 tbs olive oil in a skillet over medium-high heat. Add the finely minced shallot (or onion) and sauté until translucent, 2–3 minutes. Add the chopped mushrooms and cook, stirring occasionally, until they’ve released their moisture and are lightly browned, 5–7 minutes. Add the minced garlic and thyme and cook 30–60 seconds until fragrant. Season with 1/2 tsp salt and 1/4 tsp pepper. Remove from heat and let cool slightly.

Stir in 2 tbs grated vegan parmesan and 1 tsp truffle oil into the cooled mushroom mixture. Taste and adjust seasoning. The filling should be moist but not watery—if very wet, cook a bit longer to evaporate excess liquid.

Prepare cheese centers

Cut the vegan mozzarella into small cubes (about 12 cubes). These will be the molten center of each arancina.

Prepare coatings

Set up a breading station: bowl with flour (season with 1/2 tsp salt), bowl with plant milk mixed with 1 tsp lemon juice (or aquafaba), and a shallow tray with breadcrumbs. Whisk the plant milk and lemon juice and let sit 2–3 minutes to thicken slightly.

Shape arancine

With slightly damp hands, scoop about 1/3 cup of cooled rice and flatten it into your palm to form a cup. Place about 1 teaspoon of mushroom filling in the center and a cube of vegan mozzarella on top of the filling. Enclose the filling with rice, shaping into a smooth ball or slightly tapered oval (traditional arancina shape) about the size of a small apple (roughly 2–2.5 inches). Press tightly so the rice seams seal. Repeat to make about 10–12 arancine.

Bread arancine

Roll each rice ball first in the flour to coat lightly, then dip into the plant milk (or aquafaba) to wet, and finally roll in breadcrumbs to coat completely. For a sturdier crust, repeat the plant milk and breadcrumb step once more for a double coating. Place coated arancine on a tray and chill in the refrigerator for 15–20 minutes; chilling helps them keep their shape in the oil.

Heat oil

Pour about 2–3 cups neutral oil into a heavy pot or deep skillet to a depth of 1.5–2 inches. Heat the oil to 350°F (175°C). If you don’t have a thermometer, test with a small breadcrumb: it should sizzle and brown slowly.

Fry arancine

Fry 2–3 arancine at a time (don’t crowd the pot) for 3–4 minutes, turning occasionally, until golden brown and crisp on all sides. Use a slotted spoon to transfer to a paper towel-lined tray to drain. If an arancina is browning too fast and still cold inside, lower the heat slightly. Reheat oil to 350°F between batches if needed.

Let arancine rest 2–3 minutes after frying (they will be very hot inside). Serve warm so the vegan mozzarella is soft and slightly melty.

Make truffle mayo

In a small bowl, mix 1/2 cup vegan mayonnaise with 1 tsp truffle oil, 1 tsp lemon juice, 1/4 tsp salt and 1/8 tsp black pepper. Taste and adjust truffle oil (a little goes a long way).

Plate

Spoon a dollop of truffle mayonnaise onto each plate or serve in a small ramekin. Place 2–3 arancine per serving on the plate. Garnish with chopped parsley and a light dusting of extra vegan parmesan. Optionally drizzle a few drops more truffle oil over the arancine, but sparingly.