Categories: main dish

Ingredients

• 2 qts. vegetable stock
• 1 Tbsp. olive oil
• 1/2 medium yellow onion, diced
• 1 Tbsp. chopped garlic
• 1 lb. arborio rice
• 1 oz. white wine
• 1/8 bunch Italian parsley, chopped
• 1/8 bunch thyme, chopped
• 1/8 bunch rosemary, chopped
• 1 Tbsp. salt
• 1 tsp. black pepper
• 1/2 cup soy Parmesan cheese
• 6 oz. soy gorgonzola-style cheese
• 11/2 cups Egg Replacer(mix with 2 cups water until medium-thick)
• 2 cups bread crumbs
• 1 qt. canola or peanut oil for frying

Directions

1. • Simmer the vegetable stock over low heat.

2. • In a large-bottom pan (roundeaux or Dutch oven works best), heat the oil, add the onion, and sauté until slightly brown. Stir, add the garlic, and sauté for about 2 minutes.

3. • Add the rice, sauté about 1 minute, and stir constantly.

4. • Deglaze with the white wine, add 2 cups of the vegetable stock, reduce the heat to medium-high, and stir occasionally until the liquid is gone.

5. • Continue to add 1 to 2 cups of vegetable stock at a time until the rice is cooked and creamy and the liquid is gone. Add the chopped herbs and nondairy “Parmesan.” Spread the rice mixture on a cookie sheet and cool.

6. • While the rice is cooling, form the “gorgonzola” into little balls about the size of a ½ tsp.

7. • Mix the egg replacer with water.

8. • Form the risotto into 1-oz. balls, then put the “gorgonzola balls” in the center.

9. • Coat the balls with the egg replacer and coat again with the bread crumbs.

10. • Heat the canola or peanut oil in a deep pan to 350°F. Deep-fry the arancini until brown.

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