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…
• 2 deciliters of arborio rice ( 200 grams )
• 600 milliliters of vegetable broth
• 150 milliliters of a good white wine
• 1 yellow onion + 1 clove of garlic
• 2 teaspoons of dried rosemary
• Salt & pepper to taste
To fry and to serve;
• 1 pot of oil; canola, grapeseed, 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 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.
• Tansfer 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.