Arancini are delicious fried rice balls! They are stuffed with warm gooey vegan mozzarella and served with a mouthwatering arrabbiata sauce & perfect for appetisers! There’s also an option to make them in your air fryer!
Set up a breading and stuffing station - one bowl for the panko breadcrumbs, and one bowl for the mozzarella. Crush the panko breadcrumbs a bit in their bowl so they are more crumb texture.
Heat up a pan with the oil, you want it to come at least 1 inch up the side of the pan or more. That way you can fry them like I did (turning them over), or even deep fry them.
While oil is heating up (or you can do this before), roll the risotto into golf size balls, which is about two tablespoons. Flatten one tablespoon into your palm, then spoon or pull about a teaspoon of vegan mozzarella into the centre. Add the other tablespoon on top and then roll into a tight rice ball, squeezing slightly. It should not fall apart easily, if it does see notes below.
Roll that ball into the panko breadcrumbs to cover completely, or place it in the bowl then cover it with more breadcrumbs by sprinkle it over it, turning it.
Test the oil to see if it’s hot enough (a sprinkle of panko breadcrumbs should sizzle and float). Drop one risotto ball into the oil with a tongs or a spider. Allow to cook about 5 minutes on one side, then flip and cook for about 2-3 minutes on the other side. The balls should be golden brown. Remove and set on a plate lined with a paper towel.
Only make as many balls as you’re going to eat, but the entire recipe makes about 12-15 fried risotto balls. Serve with parsley and Arrabbiata sauce. Enjoy!
AIR FRYER OPTIONStick the risotto balls in the fridge to firm up even more.Preheat your air fryer for about 5 minutes of 450F while it’s chilling.Remove and drizzle each risotto ball with about a teaspoon of Thrive Algae Oil, or brush it all over with a silicone brush. You don’t want to overcrowd the air fryer container. Air fry for about 8 minutes in the air fryer. Every air fryer is different so test with one to ensure yours is fully heated through and doesn’t burn.Remove and serve with parsley and Arrabbiata sauce (link to blog post). Enjoy!FURTHER NOTESMy leftover risotto was creamy and sticky so I didn’t need to add anything to keep it together. If you feel that yours isn’t sticking together, you can add a flax egg to it and even like 1/4 cup breadcrumbs to help it all stick together.