Time for a gorgeous outfit and some sparkly shoes to ring in the fabulous new year!
Whether you are hosting, going to a party or enjoying a cozy night in...this appetizer recipe for Arancini is perfect.
I personally tested it out at Christmas with rave reviews...To save time day of, I made the risotto the day before and kept it in the fridge until it was time to make the actual rice balls.
Recipes aside, I can't thank you enough for your readership and support in 2015 - I am so grateful to have you in the Picky Diet community.
Wishing you a happy and healthy New Year...
See you next week for our first Meatless Monday of 2016!
makes 18 rice balls
4 cups vegetable broth (1 32 oz box), divided
3 Tbsp olive oil
1/2 white onion
1 1/2 cups arborio rice
1/2 cup dry white wine
1/3 cup nutritional yeast
1 Tbsp Earth Balance
Fresh ground sea salt & pepper to taste1 cup unsweetened almond milk
1 cup all purpose flour (you can use gluten free)
1 cup of breadcrumbs (you can use gluten free)
2 - 3 cups canola oil
tomato sauce for dipping
In a saucepan, warm the broth over low heat.
In a large pot, cook the onion in 1 Tbsp of olive oil on medium heat until onion begins to soften. Add rice and stir to coat with oil for about 2 minutes. Pour in the wine and stir constantly until the wine is fully absorbed. Begin adding 1/2 cup of the warm broth to the rice and stir until the broth is absorbed. Continue adding the broth, 1/2 cup at a time and stirring until all the broth is absorbed - about 20 minutes.
Turn the heat to low and add the nutritional yeast and Earth Balance. Stir to mix everything together and season with sea salt and fresh ground pepper. Chill the risotto in the fridge for at least 30 minutes or overnight.
Fill one medium bowl with the flour, another medium bowl with the almond milk and a third medium bowl with bread crumbs. Form the chilled risotto into golf ball sized balls and then roll each ball in the flour first, followed by the almond milk and then the bread crumbs so they are well coated.
In a large frying or sauté pan, heat approximately 1" of canola oil on medium-high until oil reaches 350 degrees. If you don't have a thermometer, sprinkle some breadcrumbs into the hot oil and when they sizzle the oil is hot.
Using tongs, place 4 - 6 balls in the hot oil and cook for about two minutes on each side - turning the balls so that they are golden brown all around. Serve on a platter with warmed tomato sauce for dipping.
Sending you sunshine, happiness and arancini love,
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