Vegan Arancini Balls with Mushrooms

A vegan mushroom arancini on a plate with a fork.

5 from 2 votes

Vegan Arancini Balls with Mushrooms

Yummy leftover risotto becomes delicious mushroom filled arancini! Crunchy on the outside and lovely and creamy in the middle

Prep Time10

Cook Time25

Total Time35

Course: Appetizer, Main Course

Cuisine: Italian, Vegan

Servings: aracini

Calories: 259kcal

Author: Louise-Claire Cayzer

Equipment

Ingredients

To make the Arancini.

150 g panko breadcrumbs
2 tablespoon olive oil
2 tablespoon nutritional yeast
1 teaspoon salt flakey maldon seasalt is nicest!
500 g cooked risotto See the instructions below to make from scratch
100 g vegan mozzarella diced into 1cm cubes.
100 g sauteed mushrooms or other filling. See below to make the mushrooms.

For the Risotto Base.

300 g risotto rice arborio or carnaroli
50 g dried mushrooms
1 large onion finely chopped
2 garlic cloves finely chopped
130 g frozen peas
1 tablespoon olive oil
1300 ml vegetable stock use a good quality stock cube or boullion if you don't have fresh.
175 ml white wine or use 1 tablespoon cider vinegar and 1 teaspoon sugar in 160ml water.
2 tablespoon nutritional yeast
1 tablespoon white miso
Salt & Pepper to season

For the Sauteed Mushrooms for stuffing the arancini.

100 g chestnut mushrooms or a mixture of wild and chestnut mushrooms
1 teaspoon thyme
2 tablespoon white wine
1 teaspoon olive oil
2 cloves garlic roughly sliced
salt & pepper to taste
chilli flakes to taste optional

Metric - American

Instructions

To make the risotto if you do not have leftover risotto

Pour the stock into a medium saucepan, and add the dried mushrooms.
50 g dried mushrooms, 1300 ml vegetable stock
Bring to a simmer and let the mushrooms steep in it, squishing them around so they let out all their delicious mushroomy essence. Keep them in the stock until later when you'll need them.
In a big saucepan, warm the olive oil gently, then add the onions & garlic cook until translucent.
1 large onion, 1 tablespoon olive oil, 2 garlic cloves finely chopped
Add the rice and stir until slicked with the oil & mixed in with the onions & garlic.
300 g risotto rice
Add the white wine & stir until soaked into the rice.
175 ml white wine
Then. And this is the CRUCIAL bit with risotto. Add in a ladle of the stock. And stir until soaked in over a lowish heat.
And repeat the step above.
Now is a good time to start cooking the mushrooms to top the risotto. See instructions below.
Keep repeating the ladling of the stock and stirring until the rice becomes soft and creamy.
Pull the dried out of the broth, squeezing them hard to get the moisture out & the last of their juicy flavour, and chop the caps really finely.
If you start running out of stock, add more hot water from the kettle to the stock pot.
The rice should be just getting soft, and getting risotto-y on the outside, but still be a bit chalky in the middle.
Chop up the dried mushrooms and add them into the risotto.
50 g dried mushrooms
Add the peas and stir.
130 g frozen peas
Let the peas cook & the spinach wilt.
Check the rice is fully cooked through.
If it isn't,add more stock & stir.
Now. Add in the miso and nutritional yeast and stir well.
2 tablespoon nutritional yeast, 1 tablespoon white miso
Taste- and add extra miso/salt/pepper/nutritional yeast to taste.
Salt & Pepper to season

For the sauteed mushrooms

In a large pan sautee two garlic cloves in olive oil.
1 teaspoon olive oil, 2 cloves garlic
Add in the fresh mushrooms, thyme, a sprinkle of salt and cook down.
100 g chestnut mushrooms, 1 teaspoon thyme, chilli flakes to taste
Add a splash of white wine and let it cook off.
2 tablespoon white wine, salt & pepper to taste
Chop the cooked mushrooms finely so they can be used to stuff the arancini.

To assemble the arancini

Make sure your risotto is cool enough to handle!
On a large plate, mix up the breadcrumbs with the olive oil, nutritional yeast and a pinch of salt.. This ensures an evenly cooked crunchy crust.
150 g panko breadcrumbs, 2 tablespoon nutritional yeast, 1 teaspoon salt, 2 tablespoon olive oil
Make a large golfball sized ball out of the risotto. (About 1 large tablespoon)
500 g cooked risotto
Hollow out the ball and add in a little bit of mushroom and a cube of mozzarella.
100 g vegan mozzarella, 100 g sauteed mushrooms
Close the risotto over the filling so it is hidden insice.
Roll the risotto in the breadcrumbs (risotto is nice and sticky, so they will stick well!)
Repeat with the rest of the risotto.
Cook the arancini balls in your airfryer at 180°C/356°F for about 10 minutes. Alternatively pan fry or oven bake at 180°C/356°F for roughly 20 minutes.
Serve fresh and hot with napkins in case of mess!

Nutrition