Winner of the 2021 Virtual Spurtle

  • 9th October 2021
  • charlie


Arancini or Italian fried risotto balls made of oat risotto with mushrooms.
I should say they are Italian inspired as in Italy they use rice for the recipe. Arancini is perfect to be made out of leftover risotto, but I love them as a snack and make them all the time 🙂
They are said to have originated in Sicily in the 10th century.
The Rice balls were breaded and fried, brought along on long trips since they were easily transportable and filling.

For 12-15 balls


1 shallot
1 garlic clove
250 g mixed mushrooms
1 sprig of thyme
125 g oat groats
400 ml vegetable stock
50 ml vegan white wine
2 tbsp olive oil
Vegan cheese (optional)
1 tsp lemon zest
Freshly ground salt and pepper
80 g breadcrumbs
Vegetable oil for frying


Chop the shallot and finely chop the garlic. Roughly chop the mixed mushrooms.
Heat the olive oil in a large pan and sauté the shallot and garlic. Strip the leaves from the thyme sprigs and fry them. Add the mushrooms and fry for 5 minutes.
Also add the oat groats to the pan and fry for 3 minutes with the mushroom mixture.
Add half of the vegetable stock and stir well. When the stock has been absorbed, you can always add a dash of stock and white wine.  Keep stirring. After 30 minutes, the oat groats should be cooked through.
Grate some vegan cheese through the risotto, if desired.
Season the risotto with the lemon zest, freshly ground salt and pepper. Let the risotto cool (or make a double batch and eat half. Save the other half for the arancini).
Form 12 to 15 balls of the risotto and roll them in the breadcrumbs.
Heat the deep-fat fryer or a pan with oil to 180°C and fry the risotto balls for 3 to 4 minutes
golden brown.
Drain the risotto balls on kitchen paper and serve immediately.