Dairy-Free Arancini with Saffron and Peas

Ingredients

• 1 cup Arborio rice
• 3 cups Vegetable broth
• 1/4 tsp Saffron threads
• 1/2 cup Green peas
• 1/2 cup Dairy-free mozzarella shreds
• 1/2 cup All-purpose flour
• 1/4 cup Aquafaba (chickpea brine)
• 1 cup Panko breadcrumbs
• 2 cups Olive oil
• 1/2 tsp Salt
• 1/4 tsp Black pepper

Instructions

1. 1In a medium saucepan, combine the 1 cup Arborio rice and the 3 cups Vegetable broth. Add the 1/4 tsp Saffron threads. Bring the mixture to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for 20 minutes, or until the rice is cooked and the broth is absorbed. Stir in the 1/2 cup Green peas and the 1/2 cup Dairy-free mozzarella shreds until the cheese is melted.
2. 2Spread the rice mixture onto a large baking sheet and let it cool completely. This will take about 30 minutes at room temperature, or you can speed it up by placing it in the refrigerator for 15-20 minutes. Cooling the mixture makes it easier to handle and form into balls.
3. 3Once the rice mixture is cool, measure out about 2 tablespoons at a time and roll it between your palms to form small balls, about 1-inch in diameter. You should have about 12-16 balls. Place the formed balls back onto the baking sheet.
4. 4Prepare three shallow dishes. Place the 1/2 cup All-purpose flour in the first dish. In the second dish, whisk the 1/4 cup Aquafaba (chickpea brine) until lightly frothy. Place the 1 cup Panko breadcrumbs in the third dish.
5. 5Working with one rice ball at a time, gently roll it in the 1/2 cup All-purpose flour, shaking off any excess. Then, dip it into the 1/4 cup Aquafaba, letting any extra drip off. Finally, roll it thoroughly in the 1 cup Panko breadcrumbs, pressing gently to ensure it's fully coated.
6. 6Heat the 2 cups Olive oil in a large, heavy-bottomed skillet or a medium pot over medium-high heat until it reaches 350°F (175°C). The oil is ready when a small piece of panko breadcrumb sizzles immediately upon contact.
7. 7Carefully place 3-4 coated arancini into the hot oil using a slotted spoon, making sure not to overcrowd the skillet. Fry for 2-3 minutes per side, until they are a deep golden brown and crispy. Use the slotted spoon to turn them gently.
8. 8Remove the fried arancini from the oil with the slotted spoon and place them on a plate lined with paper towels to drain any excess oil. Immediately season the hot arancini with the 1/2 tsp Salt and 1/4 tsp Black pepper.
9. 9Serve the arancini warm.

Substitutions

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