Vegan Artichoke Arancini Recipes

VEGAN ARTICHOKE ARANCINI

Vegan Artichoke Arancini image

Arancini is one of Italy's best snack foods: a crispy fried ball of risotto. This delicious spin with artichoke just happens to be vegan!

Provided by Giada De Laurentiis

Categories Appetizer Side Dish

Time 1h40m

Yield 25

Number Of Ingredients 17

Ingredients

3 tablespoons extra virgin olive oil
3 shallots (minced)
1 garlic clove (minced)
1/2 teaspoon kosher salt
1 cup Arborio rice
1 cup dry white wine (such as pinot grigio)
1 tablespoon soy sauce
1 cup unsalted vegetable broth
1 cup water
3/4 cup chopped marinated artichoke hearts (cut into 1/4 inch pieces)
1/4 cup basil leaves (chopped)
1 jar marinara (optional, for dipping)
1 cup extra virgin olive oil
1 cup vegetable oil
½ cup flour
½ cup unsweetened almond milk
1 cup bread crumbs

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.

Nutrition Facts : ServingSize 25, Calories 246

FRIED RICE ARANCINI

Fried Rice Arancini image

With a little Italian influence, leftover fried rice is transformed into crunchy, golden brown nuggets similar to arancini (fried balls made from Arborio rice). Dip them in duck sauce or even some hot mustard if you have a few packets kicking around.

Provided by Food Network Kitchen

Categories appetizer

Time 30m

Yield 8 servings

Number Of Ingredients 9

Ingredients

Vegetable oil, for frying
1/3 cup panko
Kosher salt
2 cups leftover refrigerated fried rice
1/4 cup all-purpose flour
1 tablespoon red chile sauce, such as Sriracha
1 teaspoon soy sauce
1 large egg, lightly beaten
Duck sauce, for serving

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

Vegan Artichoke Arancini image

Makes about 25 rice balls.

Provided by Giada De Laurentiis

Categories appetizer,Fry,Italian,Party Favourites,rice and grain,snack,vegan,vegetables,vegetarian

Time 2h5m

Yield 25 servings

Number Of Ingredients 16

Ingredients

3 Tbsp extra-virgin olive oil
3 shallots, minced
1 clove garlic, minced
½ tsp kosher salt
1 cup arborio rice
1 cup dry white wine, such as pinot grigio
1 Tbsp soy sauce
1 cup vegetable broth, unsalted
¾ cup chopped (¼-inch pieces) marinated artichoke hearts
¼ cup fresh basil leaves, chopped
1 cup extra-virgin olive oil
1 cup vegetable oil
½ cup all-purpose flour
½ cup unsweetened almond milk
1 cup breadcrumbs
1 jar marinara sauce, warmed, for dipping, optional

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.

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