These vegan arancini are the perfect way to use up leftover risotto! They’re filled with melty plant-based mozzarella, crispy on the outside, and all-around delicious!
If you’ve ever made homemade risotto before, you’re probably well aware of the fact that the leftovers… well, they aren’t great. What was once a creamy, rich dish is now congealed into a solid mass the shape of the Tupperware container you stored it in.
I’m pretty sure this is how arancini came to be invented.
What Are Arancini Balls Made Of?
Arancini are traditionally made with leftover risotto. The risotto is shaped into balls; sometimes they’re also filled with cheese or other ingredients. After this, the balls are breaded, fried, and then devoured. (Seriously, they are so good.)
You really can’t substitute other leftover rice, or freshly cooked rice here. You need risotto!
If you don’t want to fry your arancini, no problem! I also included an air fryer option and I’m happy to say these babies are super tasty in the air fryer. (Let’s be honest, if they are 10/10 deep fried they are 8/10 air fried because they never get quite as crispy, but you’ll still love them, I promise!)
Notes on Ingredients
Please note that this is important information on the ingredients and instructions and the FULL recipe with amounts and details can be found DOWN BELOW (scroll to it) in the recipe card.
- Leftover risotto – Use my Creamy Vegan Mushroom Risotto , your own favourite risotto recipe, or leftovers from a restaurant meal. Whatever!
- Plain panko breadcrumbs
- Sea salt
- Ground black pepper
- Garlic powder
- Oil for frying – Choose something with a high smoke point.
- Vegan mozzarella – Make sure this is room temperature before starting the recipe.
- Arrabbiata sauce and parsley – For serving.
What Is the Difference Between Rice and Risotto?
Rice is, well, rice. Risotto is a dish made from a specific type of rice called Arborio rice. This rice is higher in starch than other varieties, which makes it extra creamy and delicious.
In other words, risotto isn’t a type of rice; it’s a dish made with rice.
How to Make Vegan Arancini
Here’s what you’ll need to do to make your leftover risotto into irresistible vegan arancini!
Prepare . Place the panko breadcrumbs in a shallow bowl and crush them a bit. In another bowl, set the vegan mozzarella. Heat at least an inch of oil in a deep pan.
Shape the arancini . While oil is heating, flatten one tablespoon of the risotto into your palm, then place about a teaspoon of vegan mozzarella into the centre. Add another tablespoon on top, then roll into a tight ball. Roll the ball in the panko, coating it evenly, then repeat with the remaining risotto.
Cook the arancini . Test the oil to see if it’s hot enough by adding a pinch of panko; if it sizzles and floats, it’s ready. Drop the risotto balls into the oil, being careful not to over-crowd them, and cook for about 5 minutes on one side. Flip and cook for about 2 to 3 minutes on the other side, until the balls are golden brown.
Cool and serve . Remove the finished arancini from the oil and set them on a plate lined with a paper towel to absorb any excess. Serve with parsley and Arrabbiata sauce.
Air Fryer Arancini Instructions
Here’s how to make arancini in your air fryer:
- Refrigerate the risotto balls to firm them up even more.
- Preheat your air fryer to 450ºF for about 5 minutes while the arancini are chilling.
- Drizzle or brush each risotto ball with oil. Air fry for about 8 minutes, working in batches to avoid over-crowding.
Tips for Success
Here are a few tips and pointers for making vegan arancini:
- Getting the arancini to hold together . My leftover risotto was creamy and sticky, so I didn’t need to add anything to keep it together. If you feel that yours isn’t sticking, you can add a flax egg and/or 1/4 cup of breadcrumbs to help it all stick together.
- Scooping the risotto . If the leftover risotto is too hard to scoop out of the container, you can add a tablespoon of vegetable broth or water to loosen it up just a bit.
- Gluten-free option . If you want to make these gluten-free, simply use gluten-free panko or breadcrumbs.
Serving Suggestions
Serve vegan arancini with a simple marinara sauce or arrabbiata sauce for dipping. They would also be delicious with a vegan aioli or even a spoonful of pesto over the top. Arancini are traditionally an appetizer, but you can make them a meal by pairing them with a vegetable side like garlic roasted asparagus or balsamic roasted vegetables .
How to Store and Reheat Leftovers
These vegan arancini are best served hot, straight out of the pan (or air fryer), but leftovers can be stored in an airtight container in the fridge for up to 5 days. Reheat them in a 350ºF oven or air fryer until they’re hot.
Can This Recipe Be Frozen?
You can freeze these vegan arancini balls before or after frying. If you’re freezing them before frying, simply place them on a baking sheet lined with parchment paper and freeze for 2-3 hours, or until solid. Then transfer them to an airtight container or freezer bag and store in the freezer for up to 3 months. When ready to fry, there is no need to thaw, simply cook as directed in the recipe.
If you’re freezing after frying, place the arancini in an airtight container and store in the freezer for up to 3 months. Heat them in your air fryer or a 350ºF oven.
Ingredients
- 2 – 2 1/2 cups leftover risotto
- 1 cup plain panko breadcrumbs
- 1/4 teaspoon sea salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon garlic powder
- Thrive Algae Oil for frying
- Vegan Mozzarella , at room temperature
- Serve with Arrabbiata Sauce and garnish with parsley
Instructions
- Set up a breading and stuffing station – one bowl for the panko breadcrumbs, and one bowl for the mozzarella. Crush the panko breadcrumbs a bit in their bowl so they are more crumb texture.
- Heat up a pan with the oil, you want it to come at least 1 inch up the side of the pan or more. That way you can fry them like I did (turning them over), or even deep fry them.
- While oil is heating up (or you can do this before), roll the risotto into golf size balls, which is about two tablespoons. Flatten one tablespoon into your palm, then spoon or pull about a teaspoon of vegan mozzarella into the centre. Add the other tablespoon on top and then roll into a tight rice ball, squeezing slightly. It should not fall apart easily, if it does see notes below.
- Roll that ball into the panko breadcrumbs to cover completely, or place it in the bowl then cover it with more breadcrumbs by sprinkle it over it, turning it.
- Test the oil to see if it’s hot enough (a sprinkle of panko breadcrumbs should sizzle and float). Drop one risotto ball into the oil with a tongs or a spider. Allow to cook about 5 minutes on one side, then flip and cook for about 2-3 minutes on the other side. The balls should be golden brown. Remove and set on a plate lined with a paper towel.
- Only make as many balls as you’re going to eat, but the entire recipe makes about 12-15 fried risotto balls. Serve with parsley and Arrabbiata sauce. Enjoy!
Notes
Vegan Arancini (Fried Rice Balls)
Ingredients
- 2 - 2 1/2 cups leftover risotto
- 1 cup plain panko breadcrumbs
- 1/4 teaspoon sea salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon garlic powder
- Thrive Algae Oil for frying
- Vegan Mozzarella at room temperature
- Serve with Arrabbiata Sauce and garnish with parsley
Instructions
- Set up a breading and stuffing station - one bowl for the panko breadcrumbs, and one bowl for the mozzarella. Crush the panko breadcrumbs a bit in their bowl so they are more crumb texture.
- Heat up a pan with the oil, you want it to come at least 1 inch up the side of the pan or more. That way you can fry them like I did (turning them over), or even deep fry them.
- While oil is heating up (or you can do this before), roll the risotto into golf size balls, which is about two tablespoons. Flatten one tablespoon into your palm, then spoon or pull about a teaspoon of vegan mozzarella into the centre. Add the other tablespoon on top and then roll into a tight rice ball, squeezing slightly. It should not fall apart easily, if it does see notes below.
- Roll that ball into the panko breadcrumbs to cover completely, or place it in the bowl then cover it with more breadcrumbs by sprinkle it over it, turning it.
- Test the oil to see if it’s hot enough (a sprinkle of panko breadcrumbs should sizzle and float). Drop one risotto ball into the oil with a tongs or a spider. Allow to cook about 5 minutes on one side, then flip and cook for about 2-3 minutes on the other side. The balls should be golden brown. Remove and set on a plate lined with a paper towel.
- Only make as many balls as you’re going to eat, but the entire recipe makes about 12-15 fried risotto balls. Serve with parsley and Arrabbiata sauce. Enjoy!
Video
Notes
Nutrition
Vegan Arancini (Fried Rice Balls) https://jessicainthekitchen.com/vegan-arancini-fried-rice-balls-air-fryer-option/ July 18, 2022
Homemade almond butter is so worth it! It’s easy to make, more affordable than store-bought, and it’s absolutely delicious. Here’s how to make almond butter at home!
Almond butter is so expensive at the grocery store, but despite this, it’s hard to resist—I mean, it’s good stuff . It’s supremely smooth and creamy, it’s the perfect addition to so many of our favourite breakfast foods (I love to slather it on milk bread toast!), and a spoonful is the perfect pick-me-up.
So why not try making it yourself?
Why Make Your Own Almond Butter
Aside from the monetary savings, making your own almond butter means you can control the ingredients. Store-bought almond butters often have added sugar, salt, and other oils, but when you make it at home, you can keep it as simple or as complex as you like.
Homemade almond butter tastes amazing, too. Nothing’s more disappointing than shelling out $12 for a new brand of almond butter, only to get it home and find out it’s bland and oily. Womp womp. When you make your own nut butter, it will never disappoint because you can taste and adjust as you go.
Oh, and did I mention how easy it is? Because that too! Once you know how to make almond butter, you’ll wonder why anyone wouldn’t make it at home.
Notes on Ingredients
Please note that this is important information on the ingredients and instructions and the FULL recipe with amounts and details can be found DOWN BELOW (scroll to it) in the recipe card.
- Raw almonds – Skin-on is just fine!
- Sea salt
Optional for a sweet nut butter:
- Coconut or cane sugar
- Cinnamon
How to Make Almond Butter
This is going to be the best almond butter you’ve ever had! Here’s how to make it.
Prepare . Preheat your oven to 350°F/180°C and line a baking sheet with parchment paper or a silicone mat.
Roast the almonds . Place the almonds on the prepared baking sheet and toast them for 5 minutes, or until they’re fragrant. This will warm up their oils.
Process the almonds . Let the almonds cool slightly, then place them in your food processor. Process on low or high until the mixture forms a smooth, creamy nut butter, stopping to stir occasionally. Your food processor may get a bit warm depending on how long this takes, but you can turn it off and give it a break if needed.
Season . Once the butter is smooth, add the salt and any add-ins. Process for another 30 seconds to incorporate.
Tips for Success
Now that you know the basics of how to make almond butter, these tips will help you make sure it turns out perfect:
- Use unsalted almonds . This allows you to control the flavour of your nut butter. Salted nuts can be heavily salted, which isn’t what you want in a nut butter.
- Don’t add too much salt, either . Just a pinch is perfect! You can always taste and add more if needed, but it’s a lot harder to fix almond butter once you’ve added too much salt!
- Be patient . It can take up to 15 minutes for the nuts to turn into butter, so don’t panic if it seems to be taking a long time.
Flavour Ideas
Want to take your almond butter to the next level? Add some flavours! Here are some of my favourite mix-ins.
- Make it cozy . Add finely chopped raisins (or cranberries, if you’re not a raisin person), cinnamon, and maple syrup for a sweet spread for your morning toast.
- Make it decadent. Add chocolate shavings and a pinch of salt for a sweet and salty nut butter that’s straight-up amazing. I love this on pancakes and waffles !
- Make it savory. I know it sounds strange, but a little bit of curry powder is delicious in almond butter!
How to Store
Pour your homemade almond butter into a jar with a cover and place it in the fridge. You can use this nut butter anywhere you’d use store-bought and it will keep for about a month. If needed, give it a stir before serving.
Can I Freeze This Recipe?
Yes, if you want to store your almond butter for an extended period of time, pop it in the freezer and store it for up to six months. Thaw it in the refrigerator before you use it.
Ingredients
- 2-3 cups of raw almonds , or desired raw nut
- pinch salt
- Optional for a sweet nut butter:
- 2 tablespoons coconut or cane sugar
- 1 teaspoon cinnamon
Instructions
- Preheat oven to 350°F/180°C. Line a baking sheet with parchment paper or a silicone mat.
- Add the nuts to the baking sheet and bake for 5 minutes. This helps to give the nuts a fragrant smell and to warm up the oils in the nuts.
- Remove the nuts and add to a food processor. Pulse on low or high until combined into a nut butter. Your food processor may get a bit warm depending on how long it takes, so just turn it off for about a minute to prevent overheating if this happens. You may also need to stir everything together every few minutes.
- When liquified into a nut butter, sprinkle over a pinch of sea salt and extra add ins if adding now too. Pulse for another 30 seconds to incorporate.
- Pour into a jar with a cover and place in the fridge. You can use this nut butter anywhere you’d use storebought!
