Vegan Arancini with Pesto (Print Version)

# Ingredients:

→ For the Risotto

01 - 1 l boiling water
02 - 1.5 tablespoon vegan bouillon powder
03 - ½ tablespoon olive oil
04 - ½ onion, finely diced
05 - 1 clove garlic, finely diced or crushed
06 - 215 g arborio rice
07 - 65 ml vegan white wine
08 - 1 teaspoon lemon zest
09 - 1 tablespoon nutritional yeast

→ For the Pesto

10 - 30 g fresh basil (stalks and leaves)
11 - 30 g pine nuts, toasted
12 - ¼ teaspoon fine sea salt
13 - 1 tablespoon nutritional yeast flakes
14 - 2.5 tablespoon extra virgin olive oil
15 - 2 teaspoon lemon juice
16 - 1.5 tablespoon water

→ For the Vegan Mozzarella

17 - 110 g silken tofu
18 - 70 ml oat milk
19 - ¼ teaspoon garlic powder
20 - ¼ teaspoon fine sea salt
21 - 25 g odourless coconut oil
22 - 2 tablespoon nutritional yeast
23 - 3 tablespoon tapioca starch
24 - ½ teaspoon apple cider vinegar

→ For the Coating

25 - 3 tablespoon gram flour
26 - 1 tablespoon plain white flour
27 - 10 tablespoon plant milk
28 - 80 g breadcrumbs
29 - ¼ teaspoon fine sea salt
30 - Vegetable oil for frying

# Instructions:

01 - Combine boiling water and bouillon in a medium saucepan over low heat. In a separate saucepan, heat olive oil over medium heat, then sauté diced onion for two minutes until translucent. Add garlic and cook for another 2 minutes.
02 - Add arborio rice to the onion-garlic mixture, stirring to combine. Heat for approximately one minute, then add white wine and stir until almost evaporated. Gradually add hot bouillon one ladle at a time, stirring constantly and allowing liquid to absorb before adding more. Continue this process for 10-15 minutes until all bouillon is incorporated.
03 - Check rice doneness by tasting - it should feel smooth with slight firmness but not gritty. If needed, add more boiling water and continue cooking. Once fully cooked, remove from heat and stir in lemon zest and nutritional yeast. Spread risotto on a baking tray and refrigerate for at least one hour to cool completely.
04 - While risotto cools, make the pesto by placing all pesto ingredients in a high-speed blender. Blend until combined but maintaining some texture. Refrigerate to chill.
05 - Combine all mozzarella ingredients in a high-speed blender and process until completely smooth. Transfer to a medium saucepan over medium heat. Whisk constantly until the mixture thickens and becomes stretchy when bubbles appear. Remove from heat.
06 - Place cooled risotto in a large bowl and add the vegan mozzarella. Mix thoroughly until mozzarella is evenly distributed throughout the rice.
07 - In one medium bowl, whisk together gram flour, plain flour, and plant milk. In another bowl, place breadcrumbs.
08 - Cover your palm with cling film or greaseproof paper. Spread a 5-6cm diameter circle of risotto on your palm. Create a well in the center and place half teaspoon of chilled pesto into it. Cover with more risotto, sealing any gaps. Gather the cling film to form a ball, gently compressing the rice. Remove the film.
09 - Gently roll each rice ball first in the flour mixture, then in breadcrumbs until fully coated. Place on a baking tray. Repeat until all risotto is used.
10 - Heat 5-8cm of vegetable oil in a medium saucepan to 170°C. Reduce heat to low and carefully lower one arancini into the oil using a spider or slotted spoon. Fry until golden brown, about 2 minutes per side. Remove and drain on kitchen towel. Repeat with remaining arancini.
11 - Serve arancini warm with additional pesto or marinara sauce for dipping.

# Notes:

01 - If you don't have a thermometer for frying, drop a small square of bread into the oil - it should bubble immediately and brown gently when oil is at proper temperature.
02 - You can prepare the risotto a day ahead and refrigerate overnight for better shaping consistency.

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