Arancini Di Riso Recipe
(V deep-fried risotto & mozzarella balls)
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Ingredients
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Risotto Base
Filling
Breading
Frying
Method
Prepare Risotto
- 1
- 2
Cook Rice
Add Arborio rice to the pan and stir for 2 minutes until the rice is well-coated and slightly translucent. Slowly add the vegetable broth one cup at a time, stirring frequently. Allow each cup to be absorbed before adding the next. Continue until the rice is creamy and al dente, approximately 18-20 minutes.
- 3
Season Risotto
Stir in nutritional yeast, salt, and black pepper. Mix well. Remove from heat and let it cool completely.
Form Arancini
- 4
Prepare Filling
Once the risotto has cooled, take a small amount of risotto in your hands, flatten it slightly, and place a cube of mozzarella cheese in the center. Shape the risotto around the cheese to form a ball, about the size of a golf ball. Repeat until all risotto is used.
Breading
- 5
- 6
Coat Arancini
Roll each risotto ball in flour, dip it in plant-based milk, and finally coat it with breadcrumbs. Ensure each ball is evenly coated.
Frying
- 7
Heat Oil
In a large, deep pot, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 8
Fry Arancini
Carefully lower a few arancini balls into the hot oil, being careful not to overcrowd the pot. Fry until golden brown and crispy, about 3-4 minutes. Use a slotted spoon to remove and drain on paper towels.
- 9
Serve
Serve the arancini warm with marinara sauce for dipping, if desired.
