Dairy-Free Arancini with Saffron

Ingredients

• 1 cup Arborio Rice
• 3 cups Vegetable Broth
• 1/4 teaspoon Saffron Threads
• 4 oz Dairy-Free Mozzarella
• 1/2 cup All-Purpose Flour
• 1 cup Breadcrumbs
• 2 tablespoons Egg Replacer
• 2 cups Vegetable Oil
• 1 cup Marinara Sauce

Instructions

1. 1In a saucepan, bring vegetable broth to a simmer. Add saffron threads and let steep for 10 minutes.
2. 2In a separate saucepan, toast the arborio rice over medium heat for 2-3 minutes. Gradually add the saffron-infused broth, one ladle at a time, stirring constantly until each ladleful is absorbed before adding the next. Cook until the rice is creamy and al dente, about 20-25 minutes. Let cool.
3. 3Cut the dairy-free mozzarella into small cubes.
4. 4Take a small handful of the cooled risotto and flatten it in your palm. Place a cube of dairy-free mozzarella in the center and mold the risotto around it to form a ball.
5. 5In three separate shallow dishes, place flour, egg replacer mixture, and breadcrumbs.
6. 6Roll each arancini ball in flour, then dip in the egg replacer mixture, and finally coat with breadcrumbs.
7. 7Heat vegetable oil in a deep pot or fryer to 350°F (175°C).
8. 8Fry the arancini balls in batches for 3-4 minutes, or until golden brown and crispy. Drain on paper towels.
9. 9Serve hot with marinara sauce.

Substitutions

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