Makes about 16
Never before have I attempted to make risotto, let alone arancini! To be honest I’ve never even eaten arancini as I’ve never seen a vegan-friendly one before. Well I was sick and tired of never being able to eat one of those little crispy morsels of ricey goodness, so I decided to confront my non-existent arancini fears and give it a red hot go. Now that I’ve made them, I’m going to make them again and again in different flavour combinations.
- 3-4 cups water
- 2 tablespoons chicken style stock powder (I use Massel)
- 1 1/2 tablespoons olive oil
- 1/2 medium red onion, finely chopped
- 1 clove garlic, crushed
- 1 handful of parsley, finely chopped
- 1 cup arborio rice
- 1/3 cup nutritional yeast
- 1 teaspoon salt
- 1 tablespoon whole peppercorns, roughly chopped
- 1/3 block Cheezly (I used Blue Style), cut into 1cm cubes
- 1 cup soy milk
- 1 teaspoon apple cider vinegar
- 1 cup dry breadcrumbs
- Oil for deep frying
- In a saucepan, bring the stock and water to the boil. Turn down to a simmer.
- In a large frypan, sauté the onion, garlic and parsley for a few minutes before adding the rice.
- Add the rice and stir so that it is completed coated in the onion mixture.
- Gradually ladle in the stock, one ladleful at a time. Stirring through and allowing the rice to absorb the liquid before adding the next batch. Once the rice is cooked through and creamy, stop adding the stock mixture.
- Stir through the nutritional yeast, salt and pepper before allowing to chill completely.
- Once chilled, remove the mixture from the fridge. Heap tablespoons of mixture and push a piece of Cheezly into the middle before forming into a neat ball.
- In one shallow bowl, whisk together the soy milk and apple cider vinegar. In another shallow bowl, add the breadcrumbs.
- One ball at a time, dip into the soy milk mixture and then into the crumbs.
- Fill a pan or deep-fryer with oil and heat.
- Add the arancini balls to the hot oil and cook for a couple of minutes until they are golden brown. Remove and drain on paper towel. Serve warm.