DAIRY-FREE ARANCINI RECIPE

Try these crispy and cheesy Arancini made with 𝗛𝗲𝗿𝗯𝗬-𝗖𝗵𝗲𝗲𝘀𝗲 Mozzarella and 𝗛𝗲𝗿𝗯𝗬-𝗖𝗵𝗲𝗲𝘀𝗲 Just Like Parme! This classic Italian recipe transforms risotto rice into golden and crunchy bites filled with cheese and herbs. Arancini are perfect as a snack, appetiser, or even a main course. You can also make them ahead of time and freeze them for later. 

INGREDIENTS

• 2 tsp olive oil
• 15g unsalted vegan butter
• 1pc chopped onion
• 1pc chopped garlic
• 350g risotto rice
• 150ml white wine
• 1.2L vegetable stock
• 150g grated 𝗛𝗲𝗿𝗯𝗬-𝗖𝗵𝗲𝗲𝘀𝗲 Just Like Parme
• 1 lemon zest
• 180g cubed 𝗛𝗲𝗿𝗯𝗬-𝗖𝗵𝗲𝗲𝘀𝗲 Mozzarella
• 40g coriander chopped
• 3g black pepper crushed

METHOD

1. Heat up non stick pan with medium heat. Add in olive oil and sauté diced onion followed by chopped garlic till fragrance.
2. Add in risotto rice, chopped coriander, black pepper (crushed) and toss well.
3. Add in 1/4 portion of vegetable stock, toss well, and let it reduce.
4. Add in second portion of vegetable stock, toss, reduce well (thickening and intensifying the flavour of a liquid mixture), and add in third portion of vegetable stock to reduce again.
5. Add the last portion of vegetable stock, reduce slightly, and add in vegan butter and grated HerbY-Cheese Just Like Parme.
6. Toss well and reduce to required consistency.
7. Let finished product cool before transferring to chill in the fridge. 
8. Take chilled product and roll into required size (balls), include a cube of HerbY-Cheese Mozzarella into the middle of each ball. 
9. Add plain flour and water in a bowl to get a thick mixture.
10. Put balls into flour mixture and coat evenly.
11. Place well coated balls into breadcrumbs toss well.
12. Deep fry finished product in oil till golden brown.
13. Add a side of salad, and enjoy!