Arancini with Kale and Capers

Arancini are found everywhere throughout Sicily. They are mostly served as street food and are extremely popular (mostly around Palermo). Today, arancini can be found in many different Italian regions. You could say they have morphed into yet another Italian food classic.

Traditional arancini are not vegan – not even close. Most have an egg to bind the rice balls and cheese for added flavor and gooey texture. The fillings range from more cheese to the classic ragu version. Oh…and one other thing – they are deep-fried, which is something else I try to avoid.

But they’re also damn good.

So, I decided to rework the recipe and develop a plant-based version that can be baked or deep-fried. My version relies on making sure you make a proper risotto with starchy rice, then roughly pulse it to create a chopped-up version that exposes more starch. This method helps bind the rice ball without needing an egg. It’s not traditional, but who cares? The rice ball gets coated in breadcrumbs, and no one will inspect your rice. But don’t go crazy with the pulsing method. You want to break up the rice without turning it into mush.

I chose chopped Tuscan kale and capers for the filling because these flavors stand up to the rice and saffron without becoming too overwhelming. You can make these arancini with a bit of vegan cheese or any other suitable filling you think works.

I bake arancini in a hot oven to create a nice golden crust with the breadcrumbs. This is an essential characteristic of arancini, and it works in the oven to produce a similar version that is incredibly delicious! Deep-frying is also an option if you prefer, which is usually done only to brown the exterior. Deep-fried arancini are finished in a hot oven for 10 minutes to cook the interior.

You can make the risotto and the filling separately and 1-2 days in advance. Making the rice balls, coating and cooking them is relatively simple and does not require much time.

Difficulty: Moderate
Yield: about 25 portions