Arancini is the name of an Italian street food that is made of ... wait for it — deep-fried risotto! Yes, really! These little treats are flavored with rosemary and best enjoyed with a generous dollop of vegan creme fraiche.
Rosemary Arancini: Deep-Fried Risotto [Vegan]
For the Arancini:
- 1 cup, plus 1 teaspoon of arborio rice
- 2 1/2 of vegetable broth
- 1/2 cup, plus 1 tablespoon of a good white wine
- 1 yellow onion
- 1 clove of garlic
- 2 teaspoons of dried rosemary
- Salt and pepper, to taste
For Frying and Serving:
- 1 pot of oil; canola, grapeseed, corn, whatever.
- 3 bowls; one with flour, one with non-dairy milk, and one with breadcrumbs.
- Maldon sea salt and more dried rosemary, crushed.
- Chop up the garlic and onion finely. Add to a large skillet with a touch of oil. Cook on a medium heat until the onion is translucent.
- Add all of the arborio rice at once along with the white wine and rosemary.
- Let the rice soak up a bit of the wine before adding 1/4 of the broth.
- Let the rice soak up most of the broth before adding another 1/4 of the broth.
- Repeat until the rice is cooked and all or most of the broth has been used.
- Since we are making arancini out of the risotto, cook it a little longer than you usually would. This will make the risotto more dry and better for the arancini.
- Transfer to the fridge to cool completely.
- When the risotto has cooled completely, it’s time to roll it into balls.
- Set up your little frying station and dunk the risotto balls in the flour, then the milk, then the breadcrumbs, and then the oil. Fry for 30-60 seconds a few at a time.
- Dry off on paper towel and serve with Maldon sea salt, dried rosemary, and a dollop of vegan creme fraiche.