Vegan Creamy Mushroom Arancini
Author: 
Recipe type: Main, Appetizer
Cuisine: Italian, Vegan
Prep time: 
Cook time: 
Total time: 
Serves: 12 large balls
 
Arancini, aka, deep-fried risotto rice balls. Veganized Italian favourite, filled with creamy mushroom & thyme.
Ingredients
RISOTTO
  • 1 finely diced red onion
  • 1 minced garlic clove
  • 2 cups Arborio rice
  • ½ cup vegan white wine
  • 4½ cup of vegetable stock
  • tbsp. fresh chopped thyme
  • tbsp. nutritional yeast
MUSHROOM FILLING
  • 200g finely diced baby Portobello mushrooms
  • 1 minced garlic
  • 2 tbsp. soy cream or non-dairy milk
  • 1 tbsp. cornflour
  • 1 tbsp. fresh chopped thyme
BREADCRUMB COATING
  • 1½ cup wholewheat bread fine crumbs (or gf)
  • 3 tbsp. nutiritonal yeast
  • ¼ cup cornflour
  • ¼ cup non-dairy milk (we used almond)
Instructions
For the Risotto
  1. Firstly, heat 1 tbsp of olive oil in a large pan or wok and fry the onions and garlic for a few minutes.
  2. Add the risotto rice and let cook for a minute before adding the white wine, keep stirring until the wine has been absorbed.
  3. Bit by bit, pour in the stock and stir continuously, adding more when it has been absorbed.
  4. When all the stock has been absorbed, it should be creamy, thick and a tender soft texture. This should take 25-30 mins*
  5. Take off heat and stir in the nutritional yeast, thyme and season with salt and pepper.
  6. Spread the risotto on the tray and let cool for 30 mins up to 2 days in a fridge.
For the mushroom filling
  1. While the risotto is cooling, heat oil in a pan and fry the garlic until aromatic.
  2. Add the mushrooms and soy cream (or milk).
  3. When soft, stir in the cornflour and stir until the liquid has been absorbed. Take off heat and stir in the thyme.
To assemble
  1. Once the rice has cooled, take a golf ball sized ball of risotto rice and push a hole into the ball and fill with the creamy mushrooms. Take an extra piece of rice to close the ball. Repeat.
  2. Separate the cornflour, non-dairy milk and breadcrumbs & nutritional yeast.
  3. Roll each ball in cornflour, dip into the milk and coat with breadcrumbs, set aside each ball.
  4. Heat half a pan/wok of any oil on high for 2-3 minutes, reducing to med-high before placing the balls in the oil in batches.
  5. Fry each ball for 2-3 mins each side or until golden brown.
  6. Plate up and get eating!
Notes
*If the rice is not tender and sticking together after all the stock has been used, continue cooking and adding water. You want to cook longer than regular risotto for a stickier texture.
Recipe by The Hungry Herbivores at https://www.thehungryherbivores.com/vegan-creamy-mushroom-arancini/