More than halfway through Vegan MoFo now. Woot! This has been a lot of fun so far. The good news is that if I’m feeling out of new ideas, I remember I’m Italian and I’ve always got some random Italian recipe in the clutch.
So for tonight, Arancini! These Sicilian crispy rice balls, made with cheesy goodness and risotto, can be served as an appetizer or as a meal. We had some good butternut squash ones recently at the Jay Astafa dinner at Suite ThreeOhSix, but mine is a more classic recipe. It’s based off of an Antonio Carluccio recipe, an Italian chef who is not vegan but hey, you can forgive him because look how cute he is:
Anyway, here’s my adapted recipe. Mange!
|4 ¼ cups vegetable stock or Edward & Sons Not Chick’n Broth
1 ½ cups arborio rice
Salt and freshly ground black pepper
1/2 cup Daiya Mozzarella
1/4 cup Parmela Parmesan
|1 cup prepared The Vegg (could sub plain unsweetened soymilk)
3 Tbsp Earth Balance, divided into 8 cubes
1 ¼ cup fine breadcrumbs
Oil for deep-frying
Preheat the oven to 425°F. Bring the stock to the boil in a large pan, add the rice and 1 tsp salt and cook for 12 minutes or until liquid is fully evaporated. Remove from heat and leave to cool down.
Blend 1 Tbsp of Vegg powder with one cup of water and place in blender. Place in flat bowl. Place breadcrumbs in another flat bowl.
Divide the rice into 8 equal parts. Wet your hands, then take a portion of the rice and line the palm of your hand with it (it should be about 2cm thick) to make a mould for the filling. Keeping your hands very wet through this process is key! Place 1 Tbsp Daiya mozzarella, approximately 1 1/2 tsp of Parmela, and one cube of butter in the middle (If you don’t have Parmela, could add more Daiya mozzarella.) With a wet hand, place more rice on top. Close your hand to make a ball, ensuring the filling is completely enclosed by the rice. Roll rice ball into Vegg mixture (or soymilk), then roll them in breadcrumbs.
Deep-fry in oil until golden. Place in the hot oven for 8 minutes to brown them further and ensure the filling is melted.
Spread marinara sauce over a plate, then place arancini atop marinara sauce. Serve immediately.