Sicilian-Style Vegetarian Arancini Recipe

Among the most cherished Sicilian street foods, arancini are celebrated for their golden, crispy rice balls that delight locals and visitors alike.

These delectable treats date back to the 10th century when Sicily was under Arab rule, inspired by the Middle Eastern tradition of shaping and frying rice-based dishes. Over time, arancini evolved into the beloved form we know today, with variations found across the island—each town offering its own unique take on the dish.

Why You’ll Enjoy Sicilian-Style Vegetarian Arancini

Sicilian-style vegetarian arancini offer the perfect balance of crispy and creamy textures, with a golden breadcrumb coating giving way to a rich risotto center. They are flavorful, satisfying, and perfect for any occasion—whether as a snack, appetizer, or main course.

Inspired by Sicilian tradition, this meat-free adaptation stays true to the essence of classic arancini, ensuring every bite is just as indulgent. Their portable nature makes them great for gatherings, while the delicious filling brings a comforting taste of Sicily to your table.

Sicilian-Style Vegetarian Arancini Recipe

Sicilian-style vegetarian arancini perfectly balance crispiness and creaminess with a golden breadcrumb coating that reveals a rich risotto center, offering a flavorful and satisfying experience.

Ingredients

• For the Risotto: 1 ½ cups Arborio rice, 4 cups vegetable broth, 1 small onion, finely chopped, 2 tbsp olive oil, ½ cup white wine, ½ cup grated Parmesan cheese (or nutritional yeast for a vegan version), 2 tbsp unsalted butter (or plant-based butter for vegan), Salt and pepper to taste.
• For the Filling: 1 cup mozzarella, diced (or plant-based alternative), ½ cup sautéed mushrooms, ½ cup spinach, finely chopped, ¼ tsp nutmeg (optional).
• For Coating & Frying: 1 cup all-purpose flour, 2 eggs (or flaxseed egg for vegan), 1 ½ cups breadcrumbs, vegetable oil for frying.

Instructions

1. Prepare the Risotto: In a large pan, heat olive oil over medium heat. Sauté the onion until translucent. Add the Arborio rice and toast for 1–2 minutes, stirring frequently.
2. Pour in the white wine and cook until absorbed. Gradually add the vegetable broth, one ladle at a time, stirring continuously. Cook until the rice is creamy and al dente.
3. Stir in the Parmesan cheese, butter, salt, and pepper. Allow the risotto to cool completely.
4. Prepare the Filling: In a bowl, mix mozzarella, sautéed mushrooms, and spinach. Add a touch of nutmeg for extra flavor.
5. Form the Arancini: Take a small handful of risotto and flatten it in your palm. Place a spoonful of filling in the center and shape the rice around it, forming a ball. Repeat with the remaining ingredients.
6. Coat the Arancini: Roll each ball in flour, dip it into the beaten egg, and coat with breadcrumbs.
7. Fry to Perfection: Heat vegetable oil in a deep pan. Fry the arancini in batches until golden brown and crispy. Drain on paper towels.
8. Serve & Enjoy: Serve warm with a side of marinara sauce or a fresh green salad.

Enjoy your meal! Buon appetite!

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