- Leftover Vegan Risotto x 300g
- Dukka x 50g
- Lemon x 1
- Gram Flour x 200g
- Vegan Mozarella x 200g
- Water x 100ml
- Breadcrumbs x 200g
- Vegetable Oil x 1 litre (for frying)
- Orange In A Pear Tree Chutney
Combine any leftover vegan risotto with dukka and a squeeze of fresh lemon juice and spread out onto a tray and cool in the fridge. Separate the mixture into 4 balls each slightly larger than a golf ball. Flatten each risotto ball in your hand one by one and put a piece of the vegan mozzarella in the centre, then enclose the cheese in the rice and roll it into a ball.
In one bowl place the breadcrumbs and in another place a mixture of gram flour and water. Roll the balls first in the flour mix and then the breadcrumbs until the entire ball is covered.
Then half-fill a deep heavy-based saucepan with the vegetable oil and place over a medium-low heat until it reads 170C on a cooking thermometer or until a piece of bread turns golden brown within a minute. Lower the risotto balls into the oil and cook for 10 mins, or until golden brown. Remove from the oil and set aside on a tray lined with a clean kitchen towel to absorb any excess oil. Break apart the arancini, garnish with coriander and dip into Orange In A Pear Tree Chutney.
Recipe & Styling: @RobtheSnack