I made risotto solely for the purpose of making arancini.
I made the ragu first
Sauté 1 large onion and 2 cloves of garlic, then add 1 tbsp of tomato puree to passata, a teaspoon of msg and vegata then reduce until thick. Set aside.
Dry fry a half pack of risotto rice for a couple mins. Stir constantly.
Make a litre of veg stock.
Add a ladle of each at a time and stir until risotto rice is cooked. Approx 1 hour on low heat. Leave to cool and refrigerate overnight.
I took a pack of cheese slices and cubed to press ninth the center of eah arancini balls but I think shredded would have been a better option.
Batter mix to dredge.
75ml soy milk without sugar
1 tbsp onion powder
.5 tbsp garlic powder
2 tbsp cornflour
6tbsp flour
Salt pepper msg and regatta. 5 tsp each
Coat the rice balls in the batter then roll in panko or other crumbs.
Shallow or deep fry to color the breadcrumbs. At this point you can either serve or depending on the size of the balls you might want to finish them in the oven for 15 mins at 150c. Mine were fist sized so needed that.
My gf actually said. So you're really deep frying cheese…I feel a little bit sick. I may develop gout.
No regrets.
by donginandton