Ingredients

• 75g Onion
• 2 Garlic Cloves
• 700g Vegetable Stock
• 30g Vegan Parmesan
• 100g Vegan Mozzarella
• 1 tablespoon Fresh Parsley
• ½ tablespoon Fresh Thyme
• 1 teaspoon Fresh Rosemary
• 2 tablespoons Lemon Juice
• 1 tablespoon Olive Oil
• 200g Risotto Rice
• Salt as needed
• Black Pepper as needed
• 200g Plain Flour
• 350g Water
• 100g Breadcrumbs
• Peanut Oil as needed

Tools

• Parchment paper
• Paper towels
• Cooking Chef XL
• Baking tray - large
• Cooking chef xl bowl
• Medium bowl
• Medium bowl
• Small bowl
• Plate
• Saucepan

Method

1. Line a clean baking tray with parchment paper
2. Attach the Stir Tool and Stir Assist Clip
3. Add olive oil to the Cooking Chef XL Bowl
4. Lift the Cooking Chef head and fit the heat shield
5. Heat with splashguard fitted until hot - 1 min, 110°C, Speed OFF
6. Then add onion and garlic clove to the Cooking Chef XL Bowl
7. Cook with splashguard fitted until translucent - 4 min, 110°C, Stir 2
8. Then add risotto rice to the Cooking Chef XL Bowl
9. Cook until combined - 1 min, 110°C, Stir 2
10. Then add vegetable stock to the Cooking Chef XL Bowl
11. Cook until reduced - 18 min, 100°C, Stir 3
12. Transfer rice to medium bowl
13. Add vegan parmesan, salt and black pepper to the medium bowl
14. Stir until combined and let cool for 20 minutes
15. Add vegan mozzarella, fresh parsley, fresh thyme, fresh rosemary and lemon juice to the medium bowl
16. Stir until combined
17. Add plain flour and water to a clean medium bowl
18. Stir until combined
19. Add breadcrumbs to a clean small bowl
20. Shape the risotto mixture into 12 balls
21. Dip each ball in the flour mixture, followed by the breadcrumbs
22. Place the balls on the lined baking tray
23. Line a clean plate with paper towels
24. Add peanut oil to a clean saucepan
25. Heat - 175°C
26. Using a slotted spoon, carefully place 4 arancini balls into the pot
27. Work in batches and do not put too many balls in the pot as this will lower the oil temperature
28. Fry until golden brown - 4 min
29. Using a slotted spoon, transfer the balls onto the lined plate to drain
30. Repeat the same process with the rest of the arancini balls
31. Serve

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