La Belle Sorelle’s Vegan Arancini Recipe
La Belle Sorelle restaurant makes AH-Mazing Arancini that is both vegan and uses our Sundried Tomato & Basil cashew cheese. These crispy, golden little nuggets are fantastic as an appetizer or as a main course. You will definitely impress your dinner guests with this delicious comfort food recipe.
Ingredients:
Risotto:
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3 tbsp. canola oil
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4 finely diced shallots
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8 garlic cloves, minced
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½ cup. white wine (I use Pinot Grigio)
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2 cups. arborio rice
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4 ½ cups vegetable stock
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½ tsp. red pepper flakes
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1 tsp. dried parsley
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2 tsp. dried basil
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2 tsp. garlic powder
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1 tsp. onion powder
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5/6 fresh basil leaves (or more)
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Zest of ½ a lemon
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1 tsp. nutritional yeast (optional)
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150g. Fauxmagerie Zengarry Sundried Tomato & Basil cashew cheese, crumbled
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salt and pepper to taste
Coating:
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½ cup unsweetened non-dairy milk (I prefer oat milk)
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3 cups panko
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1tsp. smoked paprika
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salt & pepper
Instructions:
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Bring your vegetable stock to a boil, then reduce to low-medium heat. (You can add mixed dried mushrooms to add flavor to your stock!)
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Heat your canola oil on medium-low heat and add shallots. Sweat until translucent. Season with a pinch of salt. (Make sure not to get any colour of them!)
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Add garlic to pot and stir around for 2-3 minutes.
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Add your red pepper flakes, dried basil, garlic powder, onion powder.
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Add Arborio rice and stir until completely covered in oil, for about 1 minute. Season with a pinch of salt.
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Turn up the heat and add wine.
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Once wine is absorbed, lower heat to low-medium.
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Add stock one cup at a time while continuously stirring, until all the stock has been added.
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If rice is still a bit uncooked, add a bit of water until rice is cooked through.
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Once done, add your fresh basil, lemon zest and crumbled Fauxmagerie Zengarry cashew cheese. (*add nutritional yeast if you desire.)
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Spread risotto onto a cookie sheet to cool.
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Once cooled, use a cookie scoop and roll into balls the size of a golf ball or softball.
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Roll risotto balls in oat milk, then roll into seasoned panko. Press the panko slightly into the balls.
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Once done, drop balls in deep fryer (340 degrees) for about 5-6 minutes. (if unsure, I pierce a toothpick into the arancini to check if the middle is warmed through.)
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Serve with vegan pesto or your favourite tomato sauce!