Arancini – from the Italian word for “orange” – are delectably creamy rice balls with a crispy, crunchy coating. This recipe gets its creaminess from starchy short-grain Arborio rice and an added vegan béchamel sauce. For a healthier twist, the balls are baked instead of deep fried. With a light coating of bread crumbs and herbs, they will melt in your mouth. Serve them with a side of marinara or your favorite dipping sauce.
Baked Arancini with Basil and Thyme
2 Tbsp. olive oil
1 medium yellow onion, finely diced
2 cups (420 g) Arborio rice
5 cups (1180 ml) faux-chicken or vegetable stock
¼ cup (25 g) nutritional yeast (optional)
Sea salt and freshly ground black pepper, to taste
¼ cup (40 g) raw cashews (soaked in water for 2 hours, then drained)
2 cloves garlic, minced
1 cup (235 ml) hot water
2 Tbsp. tapioca starch or cornstarch
Spray oil
2 cups (180 g) panko bread crumbs, finely ground
2 Tbsp. dried herbs, such as basil and thyme
¼ cup (25 g) unbleached all-purpose flour
½ cup (115 ml) cold water
- Heat the olive oil in a large pot over medium-high heat. Add the onion and rice and cook, stirring frequently, until the onion is softened and translucent.
- Add 1 cup (235 ml) of the stock and cook, stirring constantly, until absorbed. Repeat with the remaining stock. Stir in the nutritional yeast and season with salt and pepper.
- Blend the cashews, garlic, hot water and tapioca starch in a blender until completely smooth. Pour into a small saucepan and cook, whisking constantly, over medium heat until very thick, about 4 minutes.
- Transfer the risotto and cashew mixture to a large bowl and stir to combine, then cover and chill in the refrigerator for 1 hour.
- Preheat the oven to 400°F (200°C/Gas Mark 6). Coat 2 parchment-lined baking sheets with spray oil.
- Combine the bread crumbs and herbs in a shallow dish. In another shallow dish, whisk together the flour and ¼ cup (55 ml) of the cold water to form a smooth paste, then add as much of the remaining water as needed to form a slurry.
- Scoop a small handful of the risotto and form into a ball. Dip into the slurry, let the excess liquid drip off, then roll in the bread crumbs and place on a baking sheet. Repeat the process with the remaining risotto.
- Spray the tops and sides of the risotto balls generously with spray oil. Bake until browned and crisp, about 15 to 20 minutes.
Makes 6 to 8 servings
