I trust that you know that risotto is one of the most perfect foods ever. And I trust that you find it hard to believe that it could get any better. Am I right? It can though… Yeah, I said it. If you’re unfamiliar with the Italian street food called arancini, all you need to know is that it’s a little ball of risotto THAT IS DEEP FRIED. Imagine that…
Rosemary Arancini [Vegan]
For the Arancini:
- 7 ounces of arborio rice
- 2.5 cups of vegetable broth
- 2/3 cup of a good white wine
- 1 yellow onion and 1 clove of garlic
- 2 teaspoons of dried rosemary
- Salt & pepper to taste
To Fry and to Serve:
- 1 pot of oil; canola, grape seed, corn, whatever
- 3 bowls: one with flour, one milk non-dairy milk, 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 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 drier 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.
- Serve with Maldon sea salt, dried rosemary, a dollop of vegan crème fraîche, and a cold beer.