New Recipes Vegan Artichoke Arancini - ★Cooking Recipes★

Makes about 25 rice balls.
Directions for: Vegan Artichoke Arancini

Ingredients

Rice

3 Tbsp extra-virgin olive oil

3 shallots, minced

1 clove garlic, minced

tsp kosher salt

1 cup arborio rice

1 cup dry white wine, such as pinot grigio

1 Tbsp soy sauce

1 cup vegetable broth, unsalted

cup chopped (1/4-inch pieces) marinated artichoke hearts

cup fresh basil leaves, chopped

Frying

1 cup extra-virgin olive oil

1 cup vegetable oil

cup all-purpose flour

cup unsweetened almond milk

1 cup breadcrumbs

1 jar marinara sauce, warmed, for dipping, optional

Directions

Rice

1. Heat a 3 1/2-quart Dutch oven over medium-high heat. Add the olive oil, shallots, garlic and salt. Cook until soft and fragrant, stirring often, about 2 minutes. Add the rice and toast for 2 minutes, stirring constantly. Add the white wine and soy sauce and cook, stirring often, until the wine is almost entirely absorbed. Combine the vegetable broth and 1 cup water in a measuring cup. Add 1/2 cup of the broth mixture to the pot and cook, stirring, until almost completely absorbed, about 4 minutes. Continue adding the broth mixture, 1/2 cup at a time, stirring constantly and allowing each addition to be absorbed before adding the next. Cook until the rice is tender but not mushy, about 20 minutes in all. Stir in the artichokes. Remove the pot from the heat and let cool for 15 minutes. Stir in the basil and then spread the rice out on a baking sheet to cool completely, about 20 minutes.

Frying

1. In a heavy-bottomed saucepan or Dutch oven over medium heat, heat the olive oil and vegetable oil until they register 350F on a deep-fry thermometer.

2. Set up a breading station with the flour, almond milk and breadcrumbs in separate, shallow containers. Using a small ice cream scoop, scoop about 2 tablespoons of the cooled rice mixture into your hands and gently roll into a ball. Dredge the rice ball in the flour, then in the almond milk and finally in the breadcrumbs, packing them firmly. Repeat with the remaining rice.

3. In batches of 4 or 5, fry the rice balls until golden brown on the outside and warmed through, about 3 minutes. Drain on paper towels.

4. Serve with marinara for dipping, if desired.

See more: Appetizer, Fry, Italian, Party Favourites, Rice/Grain, Snack, Vegan, Vegetables, Vegetarian