What our comfort food looks like: Spicy Arancini Balls made with Dibble Chipotle Mayo. They're crunchy on the outside and filled with creamy, spicy and cheesy risotto. We dare you to just stop at one! You can also enjoy this delicious arancini with arrabiata sauce, marinara, and of course, Dibble Chipotle Mayo.
Sometimes we find people get intimidated by arancini balls. Truth is, these vegan arancini balls are actually really easy and fun to make. Our tip: be patient and enjoy the process. When you are resting the vegan arancini balls in the fridge, you want to make sure they completely cool down before you form the balls, to ensure the balls don't break apart and maintain their shape. The freezing instruction is also important because it'll keep the balls intact while you coat them with the crumb and will also make sure they don't fall apart during frying.
And if you like heat, we'd definitely recommend serving it Dibble Chipotle Mayo on the side, for dipping - it will surely give that extra kick to these tasty vegan arancini balls!
Prep Time 1 hour and 30 minutes
Cook Time 15 minutes
1 cup arborio rice (risotto)
5 cups of vegetable stock
1/2 medium brown onion, finely diced
1 garlic clove, finely sliced
2 Tbsp dairy-free butter
1 tsp parsley, finely chopped
1 Tbsp fresh lemon juice
Pinch of salt and pepper
60g dairy-free cheese block, cut into about 1/2 cm cubes