Mushroom Arancini, Vegan
I know I’m not alone in saying Italian cuisine is an all-time favourite — but one category often gets forgotten. There are some true gems to be found from friggitoria (fried street food shops) that line small cobbled streets, and vegan mushroom arancini is one of my top choices.
These vegan, nut-free & soy-free mushroom arancini are equal amounts of umami, crunchy, crispy, and creamy – everything you could want in a snack! Mushroom risotto is cooked until thick and velvety, made into balls, and rolled in sourdough breadcrumbs. The arancini balls are then fried or baked until perfectly crispy and golden on the outside. The result? Each mouthful is a piping-hot explosion of flavour and texture.
Add a spoonful of juicy marinara sauce on top of your arancini or serve with pesto …. Just one bite, and you’ll be in heaven!
Are Mushroom Arancini Vegan, Gluten Free, Nut Free or Soy Free?
This recipe for mushroom arancini is indeed vegan, nut-free, and soy-free. This means that it’s the perfect recipe for anyone with dietary needs or preferences, and ideal for entertaining large groups or parties. It’s easy to make gluten-free, too!
To make mushroom arancini gluten free, simply make homemade breadcrumbs from a few slices of your favourite gluten free bread, or try these Gluten Free Panko.
Arancini aren’t usually vegan. Typically either the risotto mixture or the outside coating contains egg. Our risotto is beautifully moist and creamy, so holds its shape even without an egg. I also skip the egg or slurry coating — the breadcrumbs stick to the arancini without any need for the extra step, making this recipe much simpler.
What are Arancini Balls made from?
Arancini are made from risotto – this can be made fresh or you can use leftovers. This particular recipe uses a delicious & rich mushroom risotto, but many other variations or even plain risotto could be used. Once the risotto is cooked, it has to be cooled and then shaped into little balls. The balls are then rolled in breadcrumbs until completely coated, and then fried.
In these Mushroom Arancini we’ll use:
- Good quality Olive Oil
- Leeks, Onions, or Shallots
- Garlic!
- Fresh Chestnut Mushrooms
- Good quality risotto rice, either Carnaroli or Arborio.
- Vegetable stock or Water
- Salt & Cracked Black Pepper
- Breadcrumbs – I used homemade Sourdough breadcrumbs, but Panko works well too
What does the Italian word Arancini mean?
“Arancini” translates to “Little Oranges” – how cute is that?! Although arancini don’t contain any actual oranges, they do resemble them once fried. With their round shape and gorgeous golden-orange breadcrumb coating, it’s easy to see where they got the name!
How to make the BEST Mushroom Arancini
- Take your time with the risotto. Good risotto takes time. The water must be added in increments and you must stir it well. Cooking the risotto in this way is what builds up the starch and therefore makes it deliciously creamy. A risotto cooked any other way won’t have the same texture and may not hold together so well.
- Cool your risotto. After cooking the risotto it’s vital that you cool it down thoroughly before forming the arancini. This makes it easy to handle and squeeze into balls but also helps the arancini balls stick together. To cool the risotto as quickly as possible, spread the risotto into a thin layer on a baking tray and place it in the fridge.
- Use the best quality breadcrumbs. I recommend homemade breadcrumbs – simply blitz up your favourite bread and ta-da, you have homemade breadcrumbs! I used sourdough but ideally should have pulsed the breadcrumbs until they were a finer consistency. If you don’t want to use homemade, then Panko is the best choice.
- Allow enough space when cooking. Whether you deep fry, air fry, or bake your arancini, this is important. Getting a good crisp on the arancini is dependent on them having enough space to cook – especially if deep frying or air frying. Always cook in batches!
Can you Bake, Air Fry or Deep Fry Arancini?
Yes, you can.
To Bake Arancini, preheat your oven to 200c / 392f. While the oven is heating, toast your breadcrumbs. Heat olive oil in a large frying pan and once hot add your breadcrumbs. Toast until just golden. This is an optional step, but helps your breadcrumbs get really golden in the oven. Roll your arancini in the toasted breadcrumbs. Arrange on a baking tray covered in parchment paper, spray with a little extra oil, and bake for about 20 minutes, or until golden and hot.
To Air Fry Arancini, preheat your Air Fryer to 200c / 392f. Spray the basket with oil and arrange your breaded arancini onto the fryer basket, leaving ample space. Cook for around 6 minutes, then spray with oil, turn, and cook for another 6 minutes (or until golden). Repeat with the remaining batches of arancini.
To Deep Fry Arancini, preheat your Deep Fat Fryer or oil to ( ). Once hot, gently lower the arancini into the hot oil. Work in small batches so as to not overcrowd the oil. Fry until golden brown, remove from the oil using a slotted spoon and drain on kitchen towel.
What do you serve with Mushroom Arancini?
Serve Vegan Mushroom Arancini on a bed of rocket (arugula) leaves and a sprinkling of parsley on top. Eat with your choice of dips – I love an easy and delicious marinara for the contrast in flavours, but Vegan pesto or Chilli ‘Mayonnaise’ also work well.
This Recipe Is …
- Vegan, Nut Free, and Soy Free
- Easily made Gluten Free
- The BEST option for entertaining, party food & pot luck
- Authentically Italian
- Non-greasy
- Flavoursome & delicious
- Easy to follow
Vegan Mushroom Arancini Recipe
Ingredients
For the Risotto
- 1 tablespoon olive oil
- 50 g leek finely chopped
- 5-6 cloves garlic finely minced
- 200 g chestnut mushrooms 200g = 5 large, finely chopped
- 230 g risotto rice
- 700 ml vegetable stock or water
- 1 teaspoon black pepper freshly ground
- 1 ½ teaspoon salt or to taste
For Breading the Arancini
- 45 g breadcrumbs
Instructions
Make the Risotto
- Add 1 tablespoon olive oil to a large frying pan over medium-high heat. Add 50 g leek and 5-6 cloves garlic (both chopped) and sauté for a few minutes, until aromatic and softened.
- At this stage, add 200 g chestnut mushrooms (chopped) and sauté, until the mushrooms have softened.
- Add 230 g risotto rice to the same pan. Stir continuously for a few minutes, and cook until lightly toasted and golden. Next, add 700 ml vegetable stock or water, one ladle at a time. Stir the risotto continuously, cooking the water down completely before you add more. Repeat this process until all the stock is absorbed and the risotto rice is plump.
- Season with 1 teaspoon black pepper (ground) and 1 ½ teaspoon salt.
Prepare the Arancini
- Cool the risotto. Tip it from the pan onto a lined tray. Spread the risotto out. Place the tray in the fridge to cool, for a minimum of 30 minutes.
- Once the risotto is cool enough to touch, form either 20 small balls or 10 large ones. Grease your hands to stop the risotto from sticking. Once done, set aside on a plate.
- Take 45 g breadcrumbs and tip them onto a flat plate. Take an arancini ball and roll it in breadcrumbs, until completely coated. Repeat this process with all the arancini.
Cook the Mushroom Arancini
- To bake the mushroom arancini: Preheat your oven to 200℃ (392℉). If you'd like extra-golden arancini, you can pre-toast your breadcrumbs before coating the arancini. Once the arancini are coated, arrange the mushroom arancini on a lined baking tray. Spray the arancini with oil and bake for around 20 minutes, until golden.
- To air-fry the mushroom arancini:Preheat your air-fryer to 200℃ (392℉). Spray the air-fryer basket with oil and arrange the breaded arancini in the basket. Leave ample space between the arancini! Cook for around six minutes, then spray with more oil, turn, and cook for another 6 minutes, or until golden. Repeat this process with the remaining arancini.
- To deep-fry the mushroom arancini: Preheat the oil in your deep fat fryer 190℃ (350℉). Once the oil comes to temperature, gently lower the arancini into the hot oil. Work in small batches so as to not overcrowd the oil. Fry the arancini until golden brown, remove from the oil with a slotted soon, and drain on kitchen towels. Repeat the process as needed.
Would dried mushrooms work in this recipe?
Hi Claire,
If possible I would recommend using a mix of fresh and dried mushrooms as opposed to only dried ones. I do love to add dried mushrooms to my risotto as it really ups the flavour intensity.
You’ll need to soak dried Porcini Mushrooms in hot water until softened. Cut the mushrooms into small pieces and add to your risotto. You can use the water that you soaked the mushrooms in as stock and add that too.
Ellanor x
Totally wowed by your Vegan Chestnut Mushroom Arancini recipe! These golden bites of flavor are a game-changer for my plant-based menu. Your creative twist on classic arancini is a taste bud delight. Kudos for sharing this scrumptious gem! 🍄🌱🍚
Thank you so much, Monidipa! They do make a fine addition to any plant-based menu, especially Italian feasts 😍
Wow, I’m not a vegan, but these Vegan Chestnut Mushroom Arancini sound absolutely delightful. I, too, enjoy Italian foods. I’ll have to give this recipe a try!
If you enjoy Italian foods, these mushroom arancini are definitely the recipe for you! If you’re not vegan, they taste excellent with some mozzarella in the middle.
Thanks for sharing this delicious recipe! I never knew that arancini translates to “Little Oranges.” It’s amazing how food can be so creatively named. Your tips for making the perfect arancini, especially the importance of high-quality breadcrumbs, are beneficial. I appreciate that you also included instructions for baking, air frying, and deep frying the arancini, as it gives me options depending on my preference and the equipment available. I can’t wait to try making these mushroom arancini myself!
Another incredible recipe. These look fantastically tasty.
They really are! It takes a lot of self control to not eat all the mushroom arancini!
It looks like it’s just bursting with flavor too. I’d love to try thes.
They definitely are, Rosey! I can’t wait for you to try the vegan mushroom arancini for yourself!
This is new to me and it looks absolutely delicious! I will try this Chestnut Mushroom Arancini and for sure my husband would like it too.
Thank you Catherine! Please let me know what your you and your husband think of the mushroom arancini recipe. I hope you love it as much as I do!
Wow, this look so yummy, I know its vegan but I’m universal haha. I would love to try this. Thank you for sharing!
Thank you! Absolutely, vegan food is for everyone to enjoy no matter their diets! 🙂
I wanted to try something new and this was a great recipe to try! It was delicious!
Wow, it looks good for an afternoon snack to me. Thanks for sharing the recipe!
So yummy! I love everything that’s in this recipe — chestnuts and mushrooms. I like that this recipe is easy to make even if it sounds a little fancy.
Yes! It’s such an impressive and fancy looking appetiser, yet so easy to make.