My relationship with arancini goes a year back when me and Klemen were traveling in Sicily. Eating as much as we could in those 10 days we of course stumbled upon arancini. Aaaah. Deep fried stuffed rice balls <3 So today I am sharing with you delicious arancini (vegan).
Listen, I do try to eat healthy as much as I can. The only recipes (up till now) on this blog that require frying are donuts recipes . But arancini are such an amazing treat-yourself food that I had to make them. Only I decided to make a vegan version.
Take time, do them with love and respect the process and they will turn out amazing.
Delicious arancini (vegan)
Sicilian arancini (deep fried stuffed rice balls) with sun-dried tomatoes and caramelized onions)
- For risotto
- 1 onion
- 4 cloves of garlic
- 2 tablespoons of olive oil
- 400 g arborio rice
- 3 dl wite wine
- 1 l water
- 2 cubes of vegetable stock
- Thyme, salt and pepper
- For the filling
- 2 tablespoons of olive oil
- 4 onions
- 100 g of sun-dried tomatoes (from oil)
- 1 tablespoon of sugar
- For the coating
- 1 cup of breadcrums
- 1 dl of plant based milk
- 1 cup of corn starch
- Step 1 For risotto heat the oil in a pan and add finely minced onion and garlic. Cook for about 5 minutes. Add rice and cook for few minutes more. Add cubes of vegetable stock, thyme and slowly start adding the liquid (first wine and then water). This will take to up to 30 minutes. (So basically you add 1 dl of liquid, stir and let cook. When there is no liquid left you repeat the process.). At the end season with salt and pepper if necessary. Risotto is done when it is nice and sticky with no liquid left.
- Step 2 While you are making the risotto you can make the filling too. Heat the oil for filling in a pan and add sliced onions. Cook them on medium heat for 10 minutes or until they start getting brown. At that point add two pinches of salt, sugar and cook for about 10 minutes longer while stirring occasionally. When they are done just mix them with chopped sun-dried tomatoes.
- Step 3 Now that you have this ready let it rest for at least one hour to cool down (I suggest 2 hours).
- Step 4 When cooled down make a ball (a bit bigger than golf ball) and help yourself with a finger to make a hole in it. Fill it with filling, add some more risotto to cover the hole and roll it between your palms. Repeat with all the risotto.
- Step 5 When you have made balls from all the risotto roll them one by one in corn starch then in plant-based milk and at the end in breadcrumbs.
- Step 6 Fry them in oil for about 8 minutes or until golden brown. Fry in batches.
- Step 7 Let them rest on a paper towel a bit and then serve either warm or cold.
Time of cooking might depend on your rice. The final result should be a sticky, very well cooked risotto with no liquid left. That’s why you might add a bit less/more water.
Serve your arancini with some nice sauces for dipping (or not, they are delicious AF on their own).