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- 1 onion
- 2 cloves of garlic
- 2 sticks of celery
- 250 g risotto rice
- 150 ml vermouth
- 1 tsp. yeast extract
- 1 tbsp. mustard
- Veg stock pot/cube
- Vegan Applewood
- Black pepper
- Olive oil
- Vegetable oil for the fryer
These arancini can be made with any left over risotto but here is my favourite basic recipe!
Finely dice an onion, celery and the garlic and slowly cook in olive oil until soft and translucent.
Once your onions are cooked add the in the rice and stir well until the rice starts to look translucent around the edges.
Add a stock cube, 1 tsp. of marmite, 1 tbsp. of mustard and a decent amount of black pepper and then slowly start adding hot water stirring frequently and adding more water once the rice has dried out.
Continue this process for approx. 25-30 mins until the rice is cooked. Let the cooked rice cool quickly ( spread out in a tray) then refrigerate until needed.
To make the arancini mould the risotto around a cube of applewood, then coat in breadcrumbs (I use panko breadcrumbs for extra crunch).
Deep fry at 180 degrees for 6-8mins until golden brown and hot all the way through.
Serve with a delicious Marinara tomato sauce or vegan pesto.