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  • Angel Ashcroft

Arancini: Bocconcini, Porcini, Bomba Rice.

Updated: Jun 20, 2019



Our Baby Bocconcini Style is a versatile way to enjoy little mouthfuls of loveliness either in salads, on pizzas, through pasta or in this wonderful dish Arancini.

I love this dish because it's a great way to use up leftovers plus it has a little crunchy fried jacket of deliciousness to enjoy, and lets face it, fried food is delicious.

Next time you make a risotto, any kind, make lots more. Leave the leftover risotto in the fridge overnight and the next day make Arancini.


Ingredients:

1 quantity left over risotto, we used mushroom and truffle risotto but most flavours will work. (refrigerated over night!)

1 jar of Baby Bocconcini style, drained (retain the oil for dressings etc)

egg replacer for 3 eggs, we used Orgran

1 packet Panko breadcrumbs

1 litre of vegetable oil for deep frying


Method:

Take a small handful of sticky, leftover risotto, make a little well in the centre and place a Baby Bocconcini Style ball, encase the ball of vegan cheese in the risotto so that it's completely covered.

Dip the arancini ball in the replacement egg mixture and then into the Panko breadcrumbs.


Continue like this, making Arancini balls until all the risotto is used up. Place the finished balls in the fridge to firm up again for at least 30 minutes. These can be left overnight for use the following day. The arancini can also be frosted at this point for up to 3 months.


Heat all the oil in a deep, heavy pan, bringing it gently to a very hot temperature, it is ready when a little piece of bread thrown in sizzles and rises to the surface.


Fry the arancini balls in batches of 2 or 3, over crowding the pan will make the temperature drop, fry until the coating is crisp and brown.

You can put cooked arancini in a pre heated oven while you continue to cook the rest of the batches. Serve hot with vegan mayo, aioli or salsa.





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