Miso-Ginger Umami Arancini

Introduction

Ciao! Today, I am bringing the vibrant energy of the street market into your kitchen. We are taking the classic Sicilian Arancini and infusing it with deep, savory red miso and the zing of fresh ginger—a perfect bridge between my Italian roots and the bold flavors of the East. This is street food, refined and plant-based.

Ingredients

• 1 cup Arborio rice
• 2.5 cups vegetable broth whisked with 1 tbsp red miso paste
• 1 tbsp extra virgin olive oil
• 1 small shallot, finely minced
• 1 tsp fresh ginger, grated
• 100g shiitake mushrooms, finely chopped
• 1 tbsp light soy sauce
• 1/2 cup vegan mozzarella cubes
• 1 cup panko breadcrumbs
• 1/2 cup flour mixed with 1/2 cup water (vegan binding wash)
• High-heat oil for frying
• Sliced scallions and sesame seeds for garnish

Instructions

1. Sauté the shallot and grated ginger in olive oil until aromatic, then add the chopped shiitake mushrooms and soy sauce, cooking until the moisture evaporates.
2. Add the Arborio rice to the pan and toast for two minutes until the edges are translucent.
3. Gradually add the miso-infused broth one ladle at a time, stirring constantly until the rice is creamy and al dente.
4. Spread the risotto onto a flat tray and let it cool completely in the refrigerator.
5. Once cold, take a handful of rice, place a vegan mozzarella cube in the center, and shape into a tight ball.
6. Roll each ball in the flour-water mixture, then coat thoroughly with crunchy panko breadcrumbs.
7. Heat oil to 175C and fry the arancini until they are a deep golden brown.
8. Drain on paper towels and serve immediately with a sprinkle of scallions and sesame seeds.

I hope these crispy bites bring a bit of sunshine and surprise to your table. Simple, sustainable, and bursting with umami—this is how we bridge worlds. Buon appetito!

Isabella