Categories: main dish
Ingredients
- 2 qts. vegetable stock
- 1 Tbsp. olive oil
- 1/2 medium yellow onion, diced
- 1 Tbsp. chopped garlic
- 1 lb. arborio rice
- 1 oz. white wine
- 1/8 bunch Italian parsley, chopped
- 1/8 bunch thyme, chopped
- 1/8 bunch rosemary, chopped
- 1 Tbsp. salt
- 1 tsp. black pepper
- 1/2 cup soy Parmesan cheese
- 6 oz. soy gorgonzola-style cheese
- 11/2 cups Egg Replacer(mix with 2 cups water until medium-thick)
- 2 cups bread crumbs
- 1 qt. canola or peanut oil for frying
Directions
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• Simmer the vegetable stock over low heat.
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• In a large-bottom pan (roundeaux or Dutch oven works best), heat the oil, add the onion, and sauté until slightly brown. Stir, add the garlic, and sauté for about 2 minutes.
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• Add the rice, sauté about 1 minute, and stir constantly.
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• Deglaze with the white wine, add 2 cups of the vegetable stock, reduce the heat to medium-high, and stir occasionally until the liquid is gone.
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• Continue to add 1 to 2 cups of vegetable stock at a time until the rice is cooked and creamy and the liquid is gone. Add the chopped herbs and nondairy “Parmesan.” Spread the rice mixture on a cookie sheet and cool.
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• While the rice is cooling, form the “gorgonzola” into little balls about the size of a ½ tsp.
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• Mix the egg replacer with water.
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• Form the risotto into 1-oz. balls, then put the “gorgonzola balls” in the center.
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• Coat the balls with the egg replacer and coat again with the bread crumbs.
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• Heat the canola or peanut oil in a deep pan to 350°F. Deep-fry the arancini until brown.