If you also don’t eat meat but don’t want to miss out on enjoying delicious “meat” arancini, I recommend my arancini with soy ragú. They are not vegan because they contain eggs in the breading and mozzarella, but they are a meat-free alternative, hence vegetarian. I prepare them for my son who is vegetarian and is very satisfied with the result. The preparation is like the classic meat arancini; of course, you prepare the soy ragú at least a day in advance to allow it to soak up the flavors well. Let’s see together in the following recipe all the details of the preparation.
- Difficulty: Medium
- Preparation time: 30 Minutes
- Portions: 12
- Cooking methods: Stovetop, Frying
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2.5 cups Carnaroli rice
- 4.2 cups vegetable broth
- 2 sachets saffron
- 2 tsp salt
- 4 tbsps butter
- 10.6 oz soy granules
- 2 tbsps extra virgin olive oil
- 1 onion
- 3.5 oz peas (also frozen)
- 2.5 cups tomato puree
- to taste salt
- to taste pepper
- 7 oz scamorza cheese
- 0.8 cup flour
- 0.75 cup water
- 2 eggs
- 5.3 oz breadcrumbs
- 3.2 quarts peanut oil
Tools
- 1 Fryer or a large pot
- 1 Pointed Tool arancinotto
Steps
Start preparing the arancini by making the soy ragú, following this RECIPE, preferably do it the day before so it can be thick and compact. PAY ATTENTION, however, to the recipe, for the arancini ragú you will need only 600 ml of tomato puree.
Start preparing the soy ragú arancini by pouring the broth, butter, and saffron into a pot and bringing it to a boil. Then add the rice, stir, and let it cook on low heat until the rice absorbs all the broth. At this point, the rice will be cooked, and you can spread it out on a tray or cutting board to cool completely. Now cut the scamorza cheese into cubes.
When both the rice and soy ragú are well cooled, proceed to form the arancini: if you don’t have the suitable tool, you can also shape them by hand: place some rice in the palm of your hand to form a half-sphere, then add a spoonful of filling, 1-2 cubes of scamorza, and cover with more rice to form rice balls or make the elongated shape as I did. Apply light pressure with your hands so they’re well sealed.
After forming all the arancini, place them in the refrigerator for a couple of hours. Then prepare a batter by mixing the flour, eggs, and water in a bowl. Whisk well until the batter is smooth and lump-free. In a second bowl, place the breadcrumbs. Then dip the arancini first in the batter and then in the breadcrumbs.
At this point, heat plenty of oil in a fryer (or a large pot) to a temperature of 375°F and fry a maximum of 3 arancini at a time. Cook your arancini until golden brown, then place them on absorbent paper. Let them cool slightly before serving.
The soy ragú arancini are ready and delicious, enjoy your meal.
If you love arancini, check out my other RECIPES HERE.
Saby advises…
With this recipe, you will get about 12 arancini, so you can simultaneously prepare one or more different fillings and stuff them with other flavors.
