Arancini

Directions for Arancini

1. Start by making a big pan of risotto. Recipe here.
2. Leave the Truffle Mushroom or Sweet Roasted Corn Risotto in the fridge for 2 days.
3. Heat 1 cup of sunflower oil (or other high heat oil) over medium high heat in a shallow, wide pan.
4. Remove risotto from fridge and scoop risotto in balls the size of a golf ball.
5. Roll balls in vegan tempura flakes.
6. Place the risotto balls into the high heat and rotate them to brown on all sides.
7. Remove fried risotto balls and place on a plate with paper towels to absorb the excess oil.