Arancini are fried rice balls and they're an Italian classic. This recipe is a twist on the classic arancini that will give you bite-sized balls crispy on the outside and stuffed with gooey cheesy goodness on the inside. Just dip then in marinara, and get ready to taste true happiness.
Fried Risotto Balls [Vegan, Gluten-Free]
- 1/2 small white onion, finely chopped
- 1 garlic clove, finely minced
- 2 tablespoons olive oil
- 1/4 cup white wine
- 3/4 cup arborio rice
- 2 cups vegetable broth
- 3 cups water
- 1 cup vegan mozzarella cheese
- 1 cup panko bread crumbs or gluten-free bread crumbs
- 3 cups canola oil
- Truffle salt (optional)
- Marinara, for dipping
- Heat the vegetable broth and water in a small pot.
- In a saucepan, heat your olive oil and sauté the onion until it's just transparent.
- Add the garlic and cook it until fragrant.
- Add in your rice and stir it to coat in the oil. Let this toast for about 1 minute.
- Add the white wine. Continue to stir until wine is absorbed into rice.
- Start adding the water/vegetable broth mixture by the 1/2 cup. Once you add 1/2 a cup, stir the rice until most of the liquid has been absorbed. Continue to add liquid and stir rice until the rice is cooked through. You want the rice to be slightly overcooked and less liquidy. Once you add the last amount of liquid, keep stirring the rice for about another 5 minutes. You want it to be somewhat sticky and thick.
- Spread rice mixture onto a sheet tray and place it in the refrigerator until it's completely cooled.
- Place cooled rice in a bowl and mix it with the cheese.
- Scoop it into equal sized balls and roll into the panko.
- Freeze risotto balls completely.
- Heat the oil to about 350°F (or put a little bit of panko in the oil and when it bubbles, it’s ready).
- Fry each risotto ball for about 5 minutes or until it's golden brown. Remove from oil onto a paper towel and sprinkle with truffle salt. Serve with marinara.