MOZZARELLA AND BASIL ARANCINI
Arancini are a culinary speciality of Sicily. They are actually rice balls filled in different ways, such as with tomato sauce, cheese or peas, before being crumbed and deep-fried. You can also make arancini from leftover risotto. For a gluten-free version, ordinary breadcrumbs have been replaced with corn breadcrumbs.
- 500 ml vegetable stock • 2 shallots
- 2 tbsp olive oil
- 125 g arborio rice
- 100 ml dry white wine
- 12 basil leaves + fresh basil
- Oil for deep-frying
- 4 tbsp arrowroot powder (or other starch)
- 100 ml plant-based cream
- 1 bowl gluten-free corn breadcrumbs
- 12 small cubes vegan mozzarella
Heat the vegetable stock.
Peel and finely slice the shallots. Sweat the shallots in a large pan with the olive oil. Add the rice and stir to coat well with the oil. Add the wine, then stir constantly until reduced completely.
Then add a ladle of the stock at a time, waiting until it is absorbed before adding the next. This should take about 20 minutes. Adjust the seasoning and leave the rice to cool down. When the rice is lukewarm, add a little finely chopped fresh basil. Mix.
Heat the frying oil.
Put the arrowroot powder into a bowl. Put the vegetable cream into another, and the corn breadcrumbs into a third.
Use your hands to roll the rice into balls.
Wrap a piece of mozzarella in a basil leaf and push into the centre. Roll into a ball again.
Then dredge each ball in the arrowroot powder, dip in the cream and coat with the corn breadcrumbs.
Fry the arancini in the oil for 2 minutes, or until nice and golden. Drain on kitchen paper and serve hot.