Monday 8 August 2016


vegan, gluten free
Arancini orginaly from Sicily, are stuffed rice balls which are coated with bread crumbs and then deep fried. Arancia is the Italian word for an orange, and the real-deal in Sicily are not far off the size, with their golden breadcrumbs they are not a dissimilar colour either, so it is easy to understand where the name comes from. A number of regional variants exist which differ in fillings and shape.
The most common type of arancino sold in Sicilian cafés are arancini con ragù, which typically consist of meat in a tomato sauce, rice, and mozzarella. Many cafés also offer arancini con burro (with butter or béchamel sauce) or specialty arancini, such as arancini con funghi (mushrooms), con pistacchi (pistachios), or con melanzane (aubergine).
Today we going to make our version arrancini con Bristol :)

olive oil
1 garlic clove, chopped
1 small onion, finely chopped
200g araborio rice
2 liters vegetable stock
1 tablespoon finely chopped fresh rosemary leaves
2 tablespoon finely chopped fresh flat - leaf parsley
250ml soya milk
oil for frying
salt and peper to taste

For the tomato sauce:
Follow recipe- click here


To make the arancini, heat the olive oil in a pan and sauté the garlic and onion until transparent. Add the rice and sauté for a further minute or so until the grains are also transparent. Add the rice and stock and cook for 15 minutes. Add the herbs and season with salt and pepper, testing and adjusting the seasoning if necessary. Leave to cool before transferring to the fridge to chill.

When the mixture chills, make the tomato sauce. Follow recipe here

Next prepare two small bowls, one for the milk and one for the breadcrumbs. Mould a heaped tablespoon of the arancini mix into a ball shape, and then dunk it in the milk before rolling in the breadcrumbs. Repeat until they are all coated – you should end up wit 10-12 risotto balls.

Heat the vegetable oil, when a cube of bread will brown in 30-40 seconds. Fry the balls in oil in batches until golden brown. Keep the temperature constant. Serve with tomato sauce.

Recipe taken from:
The Fresh Vegan Kitchen
David&Charlotte Bailey
2015 by Pavilion Books Company

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