One of the most extraordinary things about cooking is having leftovers to make other delicious dishes, such as taking leftover risotto to make Arancini, a breaded, fried to golden perfection rice croquette. This savory popular Sicilian street food makes an excellent pre-dinner starter or on-the-go snack. Its name, like its size, comes from the translation of ‘small oranges.’ Each crispy, cheese-filled bite is greeted with an explosion of meat ragu’ and peas. Pair these heavenly rice balls with a nice glass of Devay, a savory Sangiovese+Montepulciano blend from Lumavite.
To make this vegan-friendly, substitute the eggs with an egg replacement. Use vegan ground meat, like Beyond Meat or Impossible Meat. Substitute the Parmesan cheese with vegan cheese. I use Violife Plant-Based Parmesan cheese.
See ingredients, directions and pairings.
1/2 Onion, chopped
1/2 cup Tomato or Arrabiatta Sauce
1/2 cup Ground Meat; Beef, Chicken, or Turkey work best, or Beyond Meat to make this vegan
1 cups Peas, fresh or frozen
2 Eggs, beaten with a pinch of Sea Salt
1 Partially Skim Mozzarella Ball, cut into 1/2 inch cubes
Breadcrumbs or Panko
Sea Salt and Pepper. to taste
EVOO or Vegetable Oil, for frying
1 Recipe Homemade Tomato or Arrabiatta Sauce, to serve with Arancini. Reserve 1/2 cup to add to the meat filling, see above.