Recipe by Yolanda Cruz-Suarez

Yolanda Cruz-Suarez is the founder of @Vegansofzuri which is the leading Vegan Food Guide on Instagram for Switzerland. It features hundreds of local restaurant reviews and many plant-based recipes. 

Inside these classic golden balls "arancini" is a creamy risotto stuffed with ⁠Mozzarisella⁠ plant-based cheese, rolled in panko breadcrumbs and deep-fried until crispy on the outside and gooey 'n unctuous on the inside. So freakin' delicious! 💯👅 You will not be able to resist devouring them in one sitting!⁠

Recipe:

Risotto base:⁠
Gently heat 1.5 cups risotto rice with 3 tbsp. of olive oil + 2 garlic cloves finely chopped for 2mins⁠. Add 120ml white wine and large pinch of saffron. Gradually add 3 cups vegetable stock water stirring continuously. Once the rice is cooked stir in 4 tbsp. nutritional yeast, pinch of salt and zest of 1/4 lemon (optional). Leave to cool in the fridge.⁠

Method:

1. Weigh 95g risotto mix, place on a tea-towel over one hand and place mixture on top. Flatten out rice into circular shape. ⁠
2. Put a 1inch cube of Mozzarisella into the center and using the tea-towel fold up sides and tighten into a ball shape.
3. Roll in flour and then repeat with rest of the rice.
4. Next, mix flour and water in a bowl to create a thick cream texture.
5. Roll balls into wet flour mix until coated then roll into panko breadcrumbs until completed coated.
6. Deep-fry balls until golden. Drain on kitchen paper.⁠
7. Serve with garlic ailoi and/or a tomato dipping sauce.⁠

Buon Appetito!