Arancini

Ingredients for 4 servings:

• 250 g risotto rice
• 2 onions
• 4 garlic cloves
• olive oil
• 120 ml white wine
• 600 ml vegetable stock
• 240 ml soy cream (Soy Cream Cuisine) or oat cream
• 5 tbsp nutritional yeast or vegan parmesan
• 330 ml beer (may be past its best before date)
• 8 tbsp flour
• 300 g stale bread
• 500 ml oil for frying (any refined vegetable oil, e.g. rapeseed oil)

Instructions

Working time approx. 30 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 15 minutes

vegan, zero-waste

Dice the onions and garlic. Cover the bottom of a pan or pot with olive oil. Add the onions and sauté for 1 minute until translucent. Then add the risotto rice and toast for 2-3 minutes, stirring occasionally. Then add the garlic and sauté for 1 minute (don’t let the garlic brown!). Deglaze with white wine and reduce until the wine has almost evaporated. Then add 150 ml of vegetable stock and simmer over low heat, stirring frequently (really, frequently!), until the stock has almost disappeared. Immediately add another ladleful of stock and simmer for about 15 minutes. Continue this process until the stock is used up and the risotto is al dente. Now stir in the soy or oat cream and season with nutritional yeast, salt, and pepper. Set the risotto aside and let it cool. For a quick solution, spread the risotto on a baking tray and freeze for 15 minutes. To coat the arancini, chop the stale bread in a food processor until it resembles coarse breadcrumbs. For the beer batter, mix the beer with the flour and season with salt. Place both the breading and the beer batter in a deep plate. When the risotto has cooled, form arancini (rice balls) about the size of a tennis ball, then dip each in the beer batter and then the breading. Then place a pan of deep-frying oil on the pan and heat to approximately 170°C. When the oil is hot enough (simply dip the handle of a wooden spoon in it; when bubbles form, the oil is ready!), deep-fry the arancini, one at a time, for 2-4 minutes until golden brown. As a side dish (optional!), try a vegan mayo with fried capers! Enjoy! This recipe is intended to serve as inspiration for what you can do with old bread and expired beer, for example. However, if you already have leftovers from a risotto, a rice and vegetable stir-fry, or a bulgur salad, you could also transform them into wonderful zero-waste arancini.