recipes

Vegetarian Arancini - Italian risotto balls


Vegan arancini (Italian rice balls) are prepared from cold risotto rolled into balls, soaked in breadcrumbs and then cooked in an air fryer or oven. Try to prepare this goodness at home!
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Vegan arancini (Italian rice balls) are prepared from cold risotto rolled into balls, soaked in breadcrumbs and then cooked in an air fryer or oven. Try to prepare this goodness at home!...

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Cook time120 minYield16 servings


Ingredients

  • Ingredients:
  • 2 onions
  • 70 g of parmesan
  • 1 lemon
  • 30 g unsalted butter
  • olive oil
  • 500 g of risotto rice
  • 1 large pinch of saffron
  • 175 ml of dry Italian white wine
  • 2 liters of hot organic vegetables
  • 1 liter of vegetable oil for frying
  • Filling:
  • 100 g pistachios without shell
  • Ku bundle of fresh oregano (15 g)
  • 1 x 150 g ball of mozzarella cheese
  • 100 g of caciocavallo cheese
  • 150 g semi-dry tomatoes
  • Packaging:
  • 150 g of plain flour
  • 3 large free range eggs
  • 300 g finely dried breadcrumbs
  • Arabiata sauce:
  • 3 cloves garlic
  • 1 fresh red chilli
  • ½ bundle of fresh basil (15 g)
  • 1 x 400g can of quality tomatoes

Cooking guidelines

Peel an onion and cut it finely, grate the Parmesan cheese finely and clean the lemon. Put the butter in a large skillet over low heat with a drip of olive oil, add the onion and cook for 15 minutes, or until soft until the onion is golden.

Reduce heat to medium, pour risotto rice and stir for a few minutes to ensure each grain is covered, then add the saffron and mix well.

Pour the wine and let it bubble for a few minutes, stirring regularly. Gradually add the wine piece by piece, mix it with the rice and let each scoop absorb before adding another. Continue until the rice is cooked - about 15 to 20 minutes.

Peel an onion and cut it finely, grate the Parmesan cheese finely and clean the lemon. Put the butter in a large skillet over low heat with a drip of olive oil, add the onion and cook for 15 minutes, or until soft until the onion is golden.

Reduce heat to medium, pour risotto rice and stir for a few minutes to ensure each grain is covered, then add the saffron and mix well.

Pour the wine and let it bubble for a few minutes, stirring regularly. Gradually add the wine piece by piece, mix it with the rice and let each scoop absorb before adding another. Continue until the rice is cooked - about 15 to 20 minutes.

In a glass, prepare flour, beaten eggs and breadcrumbs in separate shallow bowls. Carefully dip each ball of arancini into the flour, shake off any excess, then the eggs and finally the breadcrumbs so that the rice is completely coated. Then set aside.

To prepare the arrabbiata sauce, peel and finely chop the garlic, finely chop the chilli and remove the basil and finely chop the stalks.

Place the stalks of garlic, chilli and basil in a saucepan over medium heat with a spray of olive oil and fry for 2 minutes. Pour the tomatoes, season and cook for 10 minutes on a low low heat. Transfer to a blender and mix until smooth.

Pour the vegetable oil into a deep pot with a heavy bottom and heat to a high temperature. To test if the oil is ready, add a pinch of breadcrumbs - if they splash and float, it's ready.

Carefully place in a pot of arancini with a slotted spoon, in four portions, and fry for 8 minutes, or until golden and crispy. Transfer to a double layer of kitchen paper to drain.

Delicious served with fried capers, fresh oregano and basil leaves, grated parmesan and a delicious arrabbiata sauce.


  • Chef: Adela
  • Published:

Category: Vegetarian

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