‘Gorgonzola’ Arancini (Risotto Balls)

5.0 (1 reviews)

2 qts. vegetable stock
1 Tbsp. olive oil
½ 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
½ cup soy Parmesan cheese
6 oz. soy gorgonzola-style cheese
1½ cups Egg Replacer(mix with 2 cups water until medium-thick)
2 cups bread crumbs
1 qt. canola or peanut oil for frying

• Simmer the vegetable stock over low heat.
• 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.
• Add the rice, sauté about 1 minute, and stir constantly.
• 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.
• 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.
• While the rice is cooling, form the “gorgonzola” into little balls about the size of a ½ tsp.
• Mix the egg replacer with water.
• Form the risotto into 1-oz. balls, then put the “gorgonzola balls” in the center.
• Coat the balls with the egg replacer and coat again with the bread crumbs.
• Heat the canola or peanut oil in a deep pan to 350°F. Deep-fry the arancini until brown.

Makes approximately 55 balls

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 Ingrid E. Newkirk

“Almost all of us grew up eating meat, wearing leather, and going to circuses and zoos. We never considered the impact of these actions on the animals involved. For whatever reason, you are now asking the question: Why should animals have rights?” READ MORE

— Ingrid E. Newkirk, PETA President and co-author of Animalkind