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
3 Tbsp Dibble Chipotle Mayo(or more for extra spice!)
1 cup all-purpose flour
1/3 cup tapioca flour
1 cup water
1 cup bread crumbs
vegetable oil (for deep frying)
In a medium pot on medium heat, melt 1 Tbsp dairy-free butter and cook the onions until glassy. Add the garlic, salt, pepper and cook until aromatic.
Add the arborio rice and lightly toast them, stirring continuously.
Turn down the heat slightly and add in 1 cup of the stock. Stir continuously and making sure the sides are scraped down.
When the stock is fully absorbed, add in another cup of stock, stirring continuously.
Repeat until all the stock has been absorbed and the risotto is al dente.
Remove from the heat and stir in 1 Tbsp of dairy-free butter and lemon juice.
Pour the risotto on a tray lined with baking paper and spread evenly to help the risotto cool down quicker.
Refrigerate for 60 minutes.
Using a 1/4 cup measurement, scoop the risotto into the palm of your hand, flatten and add the cheese and 1 tsp of Dibble Chipotle Mayo to the centre.
Gently push the edges to the centre, covering the cheese and Chipotle Mayo and form a ball. Place the ball onto a plate lined with baking paper. Repeat until all the risotto has been used.
Freeze for 10 minutes.
Mix the tapioca and water in a small bowl. Place the flour in a small bowl on the left of the tapioca solution and bread crumbs in a bowl to the right of it.
With your left hand, coat the risotto balls in the flour and then place it into the tapioca solution.
Using your right hand, coat the risotto ball with the tapioca solution and place the ball into the bread crumbs.
Using your dry left hand, thoroughly coat the risotto ball with the bread crumbs and put aside on a clean plate. Repeat until all the risotto balls are coated.
Heat the vegetable oil in a medium pot to about 175°C and deep fry, 3 balls at a time, for 6 minutes or until golden brown. Let them rest on paper towels.
Top with finely chopped parsley, salt and pepper.
Check our shop for more condiments to try on your next dish!