Mushroom Risotto Arancini

About the Recipe

Ingredients

Makes 5 Servings

1 tablespoon extra-virgin olive oil
1 1/2 cups organic Arborio rice
3 cups vegan “chicken-style” vegetable broth
1 large pinch saffron strands
2 cloves garlic, finely chopped
1 teaspoon sea salt
1/2 teaspoon finely ground black pepper
1/2 cup shredded vegan Parmesan cheese (Follow Your Heart brand)
8 cremini mushrooms, small dice (about 4 ounces
2 sprigs fresh rosemary (about 1 tablespoon), finely chopped
2 tablespoons red wine vinegar
3/4 cup plus 1/3 cup gluten-free breadcrumbs or finely ground cornmeal
1/4 cup neutral-tasting oil for cooking (safflower or grapeseed)
2 cups marinara sauce
8 to 10 leaves fresh basil, chiffonade

Directions

1. Preheat your oven to 375 F.

   
   
   

2. In a 6-quart pot, add oil and rice. Cook about 3 minutes, stirring often. Add broth and saffron if using and bring to a simmer. Cover and cook until soft, about 20 minutes. Transfer cooked rice to a large bowl. Add garlic, sea salt, pepper, and cheese. Stir to incorporate.

   
   
   

3. In small skillet over low heat, add olive oil and mushrooms. Cook about 7-10 minutes, or until liquid evaporates. Remove from heat and set aside.

   
   
   

4. To large bowl with rice, add cooked mushrooms, rosemary, red wine vinegar, and 3/4 cup breadcrumbs or cornmeal. Form into 1/4-cup balls with slightly damp hands and roll. Coat each piece in remaining breadcrumbs.

   
   
   

5. Heat a skillet over medium-high heat and add neutral-tasting oil for cooking. Place arancini in pan and cook about 5-7 minutes, or until golden on all sides, rotating occasionally. Alternatively, arancini can be deep fried.

   
   
   

Nutrition Facts