Photo Credit: Elizabeth Newman
If you’re looking for an Italian side dish or appetizer, this vegan artichoke arancini is perfect! Since this version of the bite-sized Italian favorite is completely dairy-free and vegan, it’s a great option for when you’re serving up food to people with a variety of diets.
Arancini might be one of my favorite street foods! It hails from Sicily (though you’ll find versions of it all throughout Italy with different names – such as Suppli in Rome) and it’s generally a fried ball of risotto. I always make double batches of risotto simply for the purpose of making arancini later! Note that you can make the risotto a day or two ahead of time before assembling them into arancini – just cover it with plastic wrap in the fridge.
Vegan Artichoke Arancini
- 3 tablespoons extra virgin olive oil
- 3 shallots minced
- 1 garlic clove minced
- 1/2 teaspoon kosher salt
- 1 cup Arborio rice
- 1 cup dry white wine such as pinot grigio
- 1 tablespoon soy sauce
- 1 cup unsalted vegetable broth
- 1 cup water
- 3/4 cup chopped marinated artichoke hearts cut into 1/4 inch pieces
- 1/4 cup basil leaves chopped
- 1 jar marinara optional, for dipping
- 1 cup extra virgin olive oil
- 1 cup vegetable oil
- ½ cup flour
- ½ cup unsweetened almond milk
- 1 cup bread crumbs
- As seen on: Giada in Italy, Episode 2. Italian Cocktail Party.
- Heat a 3 1/2 quart Dutch oven over medium high heat. Add the olive oil, shallots, garlic and salt. Cook for about 2 minutes, stirring often until soft and fragrant. Add the rice and toast, stirring constantly to coat in the oil, for about 2 additional minutes. Add the white wine and soy sauce and cook, stirring often, until the wine is almost entirely absorbed. Combine the vegetable broth and water in a measuring cup. Add 3/4 cup of the broth mixture and stir until almost completely absorbed, about 4 minutes. Continue adding the broth, 1/2 cup at a time, stirring constantly and allowing each addition of stock to absorb before adding the next. Cook until the rice is tender but not mushy, about 20 minutes. Stir in the artichokes. Remove the pot from the heat and allow the mixture to cool for 15 minutes. Stir in the basil and spread on a sheet tray to cool completely. Another 20 minutes.
- Heat the oils in a heavy bottomed sauce pan or Dutch oven over medium heat until a deep fry thermometer reaches 350 degrees F.
- Set up a station with the flour, almond milk and breadcrumbs in separate shallow containers. Using a small ice cream scoop, scoop about 2 tablespoons of the rice mixture into your hands and roll gently. Dredge the ball in the flour, then the almond milk and then i