Vegan Artichoke Arancini Recipes

VEGAN ARTICHOKE ARANCINI

Steps:

• As seen on: Giada in Italy, Episode 2. Italian Cocktail Party.
• Heat a 3 1/2 quart Dutch oven over medium high heat. Add the olive oil, shallots, garlic and salt. Cook for about 2 minutes, stirring often until soft and fragrant. Add the rice and toast, stirring constantly to coat in the oil, for about 2 additional minutes. Add the white wine and soy sauce and cook, stirring often, until the wine is almost entirely absorbed. Combine the vegetable broth and water in a measuring cup. Add 3/4 cup of the broth mixture and stir until almost completely absorbed, about 4 minutes. Continue adding the broth, 1/2 cup at a time, stirring constantly and allowing each addition of stock to absorb before adding the next. Cook until the rice is tender but not mushy, about 20 minutes. Stir in the artichokes. Remove the pot from the heat and allow the mixture to cool for 15 minutes. Stir in the basil and spread on a sheet tray to cool completely. Another 20 minutes.
• Heat the oils in a heavy bottomed sauce pan or Dutch oven over medium heat until a deep fry thermometer reaches 350 degrees F.
• Set up a breading station with the flour, almond milk and breadcrumbs in separate, shallow containers. Using a small ice cream scoop, scoop about 2 tablespoons of the cooled rice mixture into your hands and gently roll into a ball. Dredge the rice ball in the flour, then in the almond milk and finally in the breadcrumbs, packing them firmly. Repeat with the remaining rice.
• In batches of 4 or 5, fry the rice balls until golden brown on the outside and warmed through, about 3 minutes. Drain on paper towels. Serve with marinara for dipping, if desired.

FRIED RICE ARANCINI

Steps:

• Fill a large pot halfway with oil and attach a deep-fry thermometer to the side. Heat over medium high to 350 degrees F. Line a plate with paper towels.
• Mix the panko and 1/4 teaspoon salt in a small bowl.
• Mix together the fried rice, flour, chile sauce, soy sauce and egg in a large bowl until creamy and very well combined. With damp hands, form the mixture into eight 1 1/2-inch balls.
• Roll each ball in the panko mixture and transfer to a plate. Working in batches, carefully fry the balls until golden brown and crispy, about 5 minutes. Remove with a slotted spoon to the prepared plate to drain. Sprinkle with salt and serve with duck sauce for dipping, if desired.

VEGAN ARTICHOKE ARANCINI

Steps:

• Heat a 3 1/2-quart Dutch oven over medium-high heat. Add the olive oil, shallots, garlic and salt. Cook until soft and fragrant, stirring often, about 2 minutes. Add the rice and toast for 2 minutes, stirring constantly. Add the white wine and soy sauce and cook, stirring often, until the wine is almost entirely absorbed. Combine the vegetable broth and 1 cup water in a measuring cup. Add 1/2 cup of the broth mixture to the pot and cook, stirring, until almost completely absorbed, about 4 minutes. Continue adding the broth mixture, 1/2 cup at a time, stirring constantly and allowing each addition to be absorbed before adding the next. Cook until the rice is tender but not mushy, about 20 minutes in all. Stir in the artichokes. Remove the pot from the heat and let cool for 15 minutes. Stir in the basil and then spread the rice out on a baking sheet to cool completely, about 20 minutes.
• In a heavy-bottomed saucepan or Dutch oven over medium heat, heat the olive oil and vegetable oil until they register 350ºF on a deep-fry thermometer.
• Set up a breading station with the flour, almond milk and breadcrumbs in separate, shallow containers. Using a small ice cream scoop, scoop about 2 tablespoons of the cooled rice mixture into your hands and gently roll into a ball. Dredge the rice ball in the flour, then in the almond milk and finally in the breadcrumbs, packing them firmly. Repeat with the remaining rice.
• In batches of 4 or 5, fry the rice balls until golden brown on the outside and warmed through, about 3 minutes. Drain on paper towels.
• Serve with marinara for dipping, if desired.