Vegan Supplì

Finely dice the onion, mince the garlic, and cut the vegan mozzarella into 8 cubes.

Warm the vegetable stock in a separate pot and keep at a gentle simmer throughout cooking.

Heat olive oil in a large, heavy-bottomed pan over medium heat until shimmering.

Add the diced onion and sauté for 5 minutes until soft and translucent.

Add the minced garlic and cook for 1 minute until fragrant.

Add the arborio rice and stir continuously for 2 minutes until the grains are coated and lightly toasted.

Pour in the white wine and stir constantly for 2 minutes until the wine is mostly absorbed.

Add 200ml of warm vegetable stock and stir frequently until the liquid is almost absorbed, approximately 5 minutes.

Continue adding warm stock in 150ml portions, stirring frequently and waiting until each addition is nearly absorbed before adding the next, for approximately 18–20 minutes total until the rice is creamy and al dente.

Remove the pan from heat and stir in the vegan butter and Italian herbs, then season with salt and pepper to taste.

Transfer the risotto to a shallow baking dish and spread evenly, then refrigerate for at least 30 minutes until cool enough to handle.

Prepare three shallow bowls: one with flour, one with plant milk, and one with panko breadcrumbs mixed with a pinch of salt.

With slightly damp hands, scoop approximately 60g of cooled risotto and form into an oval shape in your palm.

Create a small indentation in the center and place one vegan mozzarella cube and 1 teaspoon of marinara sauce inside.

Cover the filling by pressing more risotto around it, then gently roll between your palms to seal into an even egg shape.

Roll the supplì in flour to coat lightly, shaking off excess.

Dip the floured supplì into the plant milk to coat evenly.

Roll the wet supplì in the panko breadcrumb mixture, pressing gently so breadcrumbs adhere, then place on a parchment paper–lined tray.

Repeat steps 13–18 with the remaining risotto to form 8 supplì total.

Heat vegetable oil in a deep, heavy-bottomed pot or deep fryer to 175°C (use a thermometer or test with a small cube of bread—it should turn golden in approximately 30 seconds).

Carefully place 2–3 supplì into the hot oil and fry for 3–4 minutes, turning occasionally, until deep golden brown on all sides.

Remove the fried supplì with a slotted spoon and drain on a plate lined with paper towels.

Repeat the frying step with the remaining supplì in batches, ensuring the oil returns to 175°C between batches.

Serve warm, either plain or with additional marinara sauce for dipping.