Arancini with Creamy Pistachio Dip
Crispy vegan risotto fritters, fried from frozen, with a creamy pistachio and oat milk dip.
Golden, crunchy, and fully vegan. Freezing the breaded balls first gives a crispier crust and no blowouts in the fryer.
Why It Works
Part of a five-course, fully vegetarian Italian wedding dinner for 12, served family style. Components are built to be made ahead and finished on site.
Pairings
Stem Ciders Strawberry Hibiscus.
Tasting Journal
Notes coming soon.
References
Original recipe by Daniel Schossow, Schossow's Kitchen. Developed for a fully vegetarian wedding dinner for 12, Frisco, CO, September 2026.
RECIPE CARD
Arancini with Creamy Pistachio Dip
Yield: Serves 12, about 2–3 golf ball-sized arancini per guest | Time: Risotto 45 minutes plus an overnight chill; forming 1 hour; frying 15 minutes
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Equipment
- Wide pot for risotto
- Sheet pans and parchment
- Fryer or heavy pot with thermometer
- Blender
Ingredients
Risotto Base (Vegan)
- 3 cups Arborio rice
- 1 onion, finely diced
- 4 cloves garlic, minced
- 1 cup dry white wine
- 6–8 cups warm vegetable stock
- 4 tbsp vegan butter
- Salt, pepper, olive oil
Breading (Vegan)
- AP flour, for coating
- Vegan mayo, as an egg wash substitute
- Breadcrumbs
- Neutral oil for frying
Creamy Pistachio Dip (Vegan)
- 1.5 cups raw pistachios, shelled
- 1 cup Barista oat milk, adjusted for consistency
- Salt to taste
Instructions
Risotto Base
- Sauté onion in olive oil until soft. Add garlic and cook 1 minute.
- Add rice and toast 2 minutes. Add wine and stir until absorbed.
- Add stock one ladle at a time, stirring constantly, about 20 minutes.
- Stir in vegan butter. Season well.
- Spread on a sheet pan to cool completely. Refrigerate overnight.
Forming, Breading and Frying
- Roll cold risotto into golf ball-sized balls and press firmly.
- Coat in flour, then vegan mayo, then breadcrumbs.
- Freeze on parchment until solid. Transfer to a sealed container.
- Fry from frozen at 350°F for 4–5 minutes, until deep golden.
- Drain on paper towels and salt immediately.
Pistachio Dip
- Cover pistachios with water and bring to a boil. Simmer 15–20 minutes until very soft. Drain.
- Blend with Barista oat milk until completely smooth and creamy.
- Season generously. Adjust the consistency with more oat milk.
- Serve warm or at room temperature with the arancini.
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Schossow Kitchen · schossowkitchen.com