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Mushroom arancini with hoisin sauce

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  • Author: Alice Pagès
  • Prep Time: 30 minutes
  • Cook Time: 20 minutes
  • Total Time: 50 minutes
  • Yield: 6 big arancini 1x
  • Category: Appetizer, main
  • Method: Fry
  • Cuisine: Italian
  • Diet: Vegan


Vegan arancini are crispy balls of baked risotto filled with a savory mushroom stuffing and coated in breadcrumbs. Perfect dipped in sweet and salty hoisin sauce. A simple and irresistible way to use leftover risotto.



Mushroom stuffing

  • 250 g button mushrooms
  • 1 garlic clove
  • 1 tbsp olive oil
  • 3 tbsp plant cream
  • 1 tbsp soy sauce
  • 1 tsp truffle cream, oil or grated fresh truffle (optional)
  • 6 sprigs of fresh parsley
  • 20 g roasted hazelnuts
  • 1 tbsp starch 


  • 700 g of cold risotto chilled for at least 5 hours or overnight 
  • Zest from half a lemon
  • 3 tbsp nutritional yeast
  • 50 g chickpea flour (or all-purpose flour)
  • 70 ml plant milk
  • 50 g breadcrumbs (use gluten free if needed)
  • Vegetable oil (for frying)

Hoisin sauce

  • 120 g tomato paste
  • 40 g de pitted dates
  • 1 garlic clove
  • 1 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 1 tsp sesame oil
  • 1/2 tsp ground cumin
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground star anise 


Mushroom stuffing

  1. Carefully wash the mushrooms, cut and discard the ends, and gently dry them. Peel and chop the garlic. Wash and chop the parsley.
  2. Heat the olive oil in a pan, add the mushrooms and garlic and sauté for 5 minutes to release all the excess water. Add the cream, soy sauce and truffle, and cook on low heat for another 2 minutes stirring frequently.
  3. Remove from the heat and add the chopped parsley, crushed hazelnuts, starch and season with salt and pepper. Stir to combine all the ingredients and form a thick and compact stuffing.


  1. Add the chilled risotto, lemon zest and nutritional yeast to a large mixing bowl. The risotto must be cold and firm enough to be shaped without crumbling. 
  2. In one medium bowl whisk together the flour and plant milk. Place the breadcrumbs in a flat plate.
  3. Take a large spoon of the rice preparation and spread out into a disc in the palm of your hand. Gently cup your hand and form a well in the centre of the rice. Place a teaspoon of the mushroom filling into the well and top with some more rice. Gently close your hand to seal the arancini and squeeze to between your two hands to form a dense tight ball. Use more rice to seal up the gaps.
  4. Dip the rice ball in the flour-milk mixture, then roll in the breadcrumbs to fully coat. Set aside on a baking tray or in a plate. Repeat this process until you’ve used up all the rice.
  5. In a medium sauce pan, heat enough vegetable oil to fully cover an arancini. When the oil is hot (about 170°C / 340 degrees F), reduce the heat to low and plunge one arancini into the oil using a spider or a slotted spoon. Let fry for 2 to 3 minutes, until the arancini is golden brown and crispy. Remove the arancini and place on sheets of kitchen towel to drain the excess of oil. Repeat with all the arancini.

Hoisin sauce

  1. Pit and roughly chop the dates. Place all the ingredients in blender and mix until you get a smooth sauce. Then gradually add about 3 tablespoons of water and keep mixing until you reach the desired consistency : smooth but thick enough to dip the arancini.
  2. Serve the arancini warm with the hoisin sauce for dipping.  


  1. The arancini are best consumed the same day, right after frying. Once cool, they can be kept in an airtight container in fridge for up to 2-3 days but they’ll soften and loose their crispy crust.
  2. Store the hoisin sauce in a clean glass jar in the refrigerator for up to 1 month.