Vegan arancini with artichokes

Votes: 1

Time: 2 hours 25 minutes
Complexity: easily
Servings: 25

Nutritional value per serving:

Calories 260, total fat 21 G., saturated fats 2 G., proteins 2 G., carbohydrates 15 G., fiber 2 G., cholesterol 1 mg, sodium 236 mg, sugar 2 G.

If you're looking for an Italian side dish or appetizer that can be enjoyed by a large group with varying preferences, these vegan arancini with artichokes are perfect! Arancini originate from Sicily and are essentially risotto balls that are coated in breadcrumbs and deep-fried until golden brown. You can make the risotto a day or two ahead of time. Just cover and refrigerate.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Rice

3 tablespoons extra-virgin olive oil
3 shallots, chopped
1 clove garlic, minced
0.5 tsp coarse salt
1 tbsp. Arborio rice
1 cup dry white wine, such as Pinot Grigio
1 tbsp soy sauce
1 cup unsalted vegetable broth
3/4 cup marinated artichoke hearts, cut into 1/4-inch pieces
1/4 cup chopped fresh basil leaves

Frying

1 cup extra-virgin olive oil
1 cup vegetable oil
0.5 cups flour
0.5 cup unsweetened almond milk
1 cup breadcrumbs
1 can marinara sauce, for filing

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: Arborio rice, Artichokes, basil

Cooking the dish according to the recipe:

Rice:

Heat a 3.5-quart Dutch oven over medium-high heat. Add the olive oil, shallots, garlic, and salt. Cook, stirring frequently, until softened, about 2 minutes. Add the rice and cook for 2 minutes, stirring constantly. Add the white wine and soy sauce and cook, stirring frequently, until the wine is almost completely absorbed.
In a measuring cup, combine the vegetable broth and 1 cup water. Add 1/2 cup of the broth mixture to the pan 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 more. Cook until the rice is tender but not mushy, about 20 minutes. Stir in the artichokes. Remove from the heat and let cool for 15 minutes. Stir in the basil, then transfer the rice to a baking sheet and let cool completely, about 20 minutes.

In a heavy-bottomed saucepan or cauldron, heat the olive oil and vegetable oil over medium heat until a deep-fry thermometer reads 175°C.
Frying:

Prepare the breading area by placing flour, almond milk, and breadcrumbs in separate shallow bowls. Using a small ice cream scoop, scoop out about 2 tablespoons of cooled rice and gently form it into a ball with your hands. Roll the rice ball in flour, then dip it in almond milk, and finally roll it in breadcrumbs, pressing them firmly so they stick. Repeat with the remaining rice.
Fry the rice balls, 4 to 5 at a time, until golden brown and heated through, about 3 minutes. Transfer to paper towels to drain. Serve the arancini with marinara sauce.