Arancini is the name of an Italian street food that is made of ... wait for it — deep-fried risotto! Yes, really! These little treats are flavored with rosemary and best enjoyed with a generous dollop of vegan creme fraiche.

Rosemary Arancini: Deep-Fried Risotto [Vegan]



For the Arancini:

  • 1 cup, plus 1 teaspoon of arborio rice
  • 2 1/2 of vegetable broth
  • 1/2 cup, plus 1 tablespoon of a good white wine
  • 1 yellow onion
  • 1 clove of garlic
  • 2 teaspoons of dried rosemary
  • Salt and pepper, to taste

For Frying and Serving:

  • 1 pot of oil; canola, grapeseed, corn, whatever.
  • 3 bowls; one with flour, one with non-dairy milk, and one with breadcrumbs.
  • Maldon sea salt and more dried rosemary, crushed.


  1. Chop up the garlic and onion finely. Add to a large skillet with a touch of oil. Cook on a medium heat until the onion is translucent.
  2. Add all of the arborio rice at once along with the white wine and rosemary.
  3. Let the rice soak up a bit of the wine before adding 1/4 of the broth.
  4. Let the rice soak up most of the broth before adding another 1/4 of the broth.
  5. Repeat until the rice is cooked and all or most of the broth has been used.
  6. Since we are making arancini out of the risotto, cook it a little longer than you usually would. This will make the risotto more dry and better for the arancini.
  7. Transfer to the fridge to cool completely.
  8. When the risotto has cooled completely, it’s time to roll it into balls.
  9.  Set up your little frying station and dunk the risotto balls in the flour, then the milk, then the breadcrumbs, and then the oil. Fry for 30-60 seconds a few at a time.
  10. Dry off on paper towel and serve with Maldon sea salt, dried rosemary, and a dollop of vegan creme fraiche.

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