Vegan Arancini alla Siciliana (Sicilian Rice Balls)

These Vegan Arancini alla Siciliana will satisfy all of your cravings for authentic Sicilian cuisine. Easy to make and delicious, this traditional recipe has a healthy vegan spin that the whole family will enjoy!

Who doesn't love delicious street food? I know I do! I had never heard of Arancini alla Siciliana until I married Michael. Michael's entire family is from Sicily and Italy. Let me tell you, I come from a small family and when I met Michael I was introduced into a whole new world! I was first introduced to these rice balls at an Italian festival in Monterey. Yes, every year we would go to the Italian festival and be surrounded by friends and family. It was such a fun event. When I first had one of these arancini rice balls, I fell in love. The delicious meat-filled rice coated in a crispy fried exterior, my goodness I was in heaven.

Arancini are said to have originated in 10th-century Sicily when the island was under Arab rule.

Arancini are a traditional food for the feast of Santa Lucia on December 13 when bread and pasta are not eaten. They are most popular in the cities of Palermo and Siracusa. My husband's family primarily originates from the Palermo area.

Once a staple during the feast of Santa Lucia, these arancini balls can now be found year round at most Sicilian or Italian restaurants or festivals.

For some other delicious Italian food, check out my Vegan Stuffed Shells or my Vegan Eggplant Rollatini

Ingredients

Risotto Ingredients:

• Arborio Rice
• Vegan Butter
• Dry White Wine
• Vegetable Broth
• Soy Sauce
• Saffron
• Pepper
• Salt

Arancini Ingridents:

• Soy Milk
• Yellow Onion
• Breadcrumbs
• Celery
• Carrots
• Peas
• Tomato Paste
• Salt
• Pepper
• Mushrooms

Please see the recipe card for quantities.

Instructions

There are many different steps in this recipe so I have broken it down into manageable categories to help you better plan.

Risotto

Gather all of the risotto ingredients, melt the vegan butter in a saucepan and add the arborio rice. Toast the rice for 30 seconds. Add the soy sauce, seasonings, and white wine. Stir until the wine is absorbed, about 3 minutes.

When the white wine is absorbed into the rice, add one cup of vegetable broth. Continue monitoring the rice, stirring until the broth is absorbed. Repeat these steps until you have used the remaining broth. The whole process should take about 30 minutes. When making risotto, the key is gradual absorption to make the rice fluffy.

When the risotto is done, spread the risotto onto a sheet pan to cool to room temperature.

Filling

Finely dice the mushrooms, carrots, celery, and onion. Add the vegetables to a pan with one tablespoon of olive oil. Saute over medium-high heat until the carrots are tender and the onion is translucent about 8-10 minutes.

Add in the white wine, tomato paste, salt, and pepper and stir to combine. Let the filling mixture cook for 5-7 minutes until the wine reduces down.

Add the peas and lower the heat to medium-low and let the sauce thicken and the peas cook. About 3 minutes. Transfer the filling to a bowl and let cool completely.

Assembly and Frying

Once the rice and filling are completely cooled, start shaping your rice balls. Place 2 heaping tablespoons of risotto in the palm of one hand, then use your fingers and thumb to shape it into a hollow bowl shape.

Place one tablespoon of filling into the center of the rice ball and using your hands, mold the rice around the filling creating a ball.

When all of the arancini have been formed, one by one, dip each ball into the soy milk and then into the breadcrumbs.

If the arancini seem too loose or liquidy, you can refrigerate them for 30 minutes before frying.

Frying

To fry the rice balls, fill a dutch oven with three inches of vegetable oil bring the oil to 360 degrees. Fry the arancini in batches of just 2 to 3 at a time, being careful not to overcrowd the pot until they are evenly golden brown, about 3 minutes.

Transfer them to a towel-lined plate to drain.

Serve immediately.

Hint: If your oil isn't hot enough, it will make your rice balls soggy. To make sure that the oil is at the proper temperature, I use this candy thermometer.

Substitutions

• Filling - If you aren't a fan of mushrooms, you can use lentils as the base of the filling instead.
• Wine - Not a fan of white wine? Sub out your favorite dry red wine instead.
• Vegetarian - If you are a vegetarian, feel free to add mozzarella cheese to the center with the filling to make them cheesy!

Variations

Air Fryer Instructions:

To make these rice balls in the air fryer, follow all of the instructions right up until the frying step. Place the rice balls in the air fryer 2-3 at a time and spray the tops with nonstick cooking spray. Cook until golden brown and crisp, about 10 minutes at 400 degrees. 

Baked Instructions

To bake these arancini, preheat the oven to 425 degrees. Follow the instructions up until the frying step. To bake, add the arancini balls to a baking sheet and bake for 25 minutes or until golden brown.

Equipment

Equipment can have a big impact on how a recipe turns out. This is the dutch oven that I use as well as the baking sheet and cast iron skillet.

Storage

Store the Arancini in an airtight container for up to 3 days. To reheat, microwave for two minutes or throw in the air fryer for 5 minutes.

To freeze arancini, follow the directions as suggested but before coating in breadcrumb mixture, add the balls to a baking sheet and flash freeze. Once the rice balls are frozen, add them to a zip lock bag and store them for 1-2 months. Thaw completely before coating in breadcrumbs and frying.

FAQ's

Top tip

If you happen to have leftover rice from the arancini, store it in the refrigerator and serve it with your next meal or eat it for lunch the next day!

Vegan Arancini alla Siciliana (Sicilian Rice Balls)

kaydimaggio

These Vegan Arancini alla Siciliana will satisfy all of your cravings for authentic Sicilian cuisine. Easy to make and delicious, this traditional recipe has a healthy vegan spin that the whole family will enjoy! 

5 from 24 votes

Print Recipe Pin Recipe

Prep Time 1 hr

Cook Time 45 mins

Total Time 1 hr 45 mins

Course Appetizer

Cuisine Italian

Servings 10 servings

Calories 232 kcal

Ingredients

  

1x2x3x

Risotto Ingredients 

• 1 cup Arborio Rice
• 2 tablespoons Vegan Butter
• ½ cup Dry White Wine
• 1 ½ cups Vegetable Broth
• 2 tablespoons Soy Sauce
• 1 tablespoon crushed Saffron
• 1 teaspoon Pepper
• 1 teaspoon Salt

Arancini Ingridents:

• 1 cup Soy Milk
• 1 large Yellow Onion
• 1 cup Breadcrumbs
• 2 stalks Celery
• 2 Carrots
• 1 cup Peas
• 1 tablespoon Tomato Paste
• 1 teaspoon Salt
• ½ teaspoon Pepper
• 1 cup Baby Bella Mushrooms

Instructions

 

• Gather all of the risotto ingredients, melt the vegan butter in a saucepan and add the arborio rice. Toast the rice for 30 seconds.
• Add the soy sauce, seasonings, and white wine. Stir until the wine is absorbed, about 3 minutes.
• When the white wine is absorbed into the rice, add one cup of vegetable broth. Continue monitoring the rice, stirring until the broth is absorbed. Repeat these steps until you have used the remaining broth. The whole process should take about 30 minutes.
• When the risotto is done, spread the risotto onto a sheet pan to cool to room temperature.
• Finely dice the mushrooms, carrots, celery, and onion. Add the vegetables to a pan with one tablespoon of olive oil. Saute over medium-high heat until the carrots are tender and the onion is translucent about 8-10 minutes.
• Add in the white wine, tomato paste, salt, and pepper and stir to combine. Let the filling mixture cook for 5-7 minutes until the wine reduces down.
• Add the peas and lower the heat to medium-low and let the sauce thicken and the peas cook. About 3 minutes. Transfer the filling to a bowl and let cool completely.
• Once the rice and filling are completely cooled, start shaping your rice balls. Place 2 heaping tablespoons of risotto in the palm of one hand, then use your fingers and thumb to shape it into a hollow bowl shape.
• Place one tablespoon of filling into the center of the rice ball and using your hands, mold the rice around the filling creating a ball.
• When all of the arancini have been formed, one by one, dip each ball into the soy milk and then into the breadcrumbs.
• If the arancini seem too loose or liquidy, you can refrigerate them for 30 minutes before frying.
• To fry the rice balls, fill a dutch oven with three inches of vegetable oil bring the oil to 360 degrees. Fry the arancini in batches of just 2 to 3 at a time, being careful not to overcrowd the pot until they are evenly golden brown, about 3 minutes.
• Transfer them to a towel-lined plate to drain. Serve immediately.

Nutrition

Serving: 1servingCalories: 232kcalCarbohydrates: 30.9gProtein: 5.9gFat: 8.5gSaturated Fat: 0.8gSodium: 636mgFiber: 2.9gSugar: 4.3g

Keyword entree, Vegan

Tried this recipe?Let us know how it was!

Food safety

• Cook to a minimum temperature of 165 °F (74 °C)
• Do not use the same utensils on cooked food, that previously touched raw meat
• Wash hands after touching raw meat
• Don't leave food sitting out at room temperature for extended periods
• Never leave cooking food unattended
• Use oils with high smoking point to avoid harmful compounds
• Always have good ventilation when using a gas stove

See more guidelines at USDA.gov.