Say hello to one of the best things you will have ever eaten! We take the ever delicious Risotto, form into balls, and fry them to perfection!
Ingredients:
12oz of mushrooms, chopped
1 tbl of chopped garlic
2 cups of arborio rice
4-6 cups of vegetable broth, (I used Better Than Bouillon No Beef Broth)
4 tbl of Earth Balance Butter
Salt and Pepper
1/4 cup nutritional yeast
1/4 cup of Follow Your Heart Vegan Cream Cheese
1-2 cups of breadcrumbs or cracker crumbs
Juice from large can of chickpeas (Aquafaba)
Flour
Marinara Sauce
Risotto Directions:
In a large pot add your broth
Cook until heated, then keep warm on low burner
In a large frying pan add 1 tbl of butter and heat over medium high
Add in your mushrooms
Cook down for roughly 8-10 minutes
Add in your garlic and cook for an additional 1-2 minutes
Season with salt and pepper
Remove from pan and set aside
Return pan to heat and add in 1 tbl of olive oil
Add in your rice
Mix until starting to turn opaque
Slowly start add in your warm broth, 1/3 cup at at time
Mix in broth every time
Cook until no liquid and repeat
Continue the same process for roughly 25-30 minutes until rice is tender
Once tender turn off heat
Add in 2 tbl of butter and your mushroom mix
Mix well
Add in your nutritional yeast, cream cheese and season with salt and pepper
Mix well
Remove from heat and cool
Risotto Balls Directions:
Place your flour in one bowl, bread crumbs in a bowl and your aquafaba in a bowl
Take your cooled risotto and form into roughly 1 inch balls
Place into flour to coat
Then into aquafaba
Followed by your breadcrumbs, making sure to fully coat
Place onto a baking sheet
Repeat with remaining balls
Heat oil in a frying pan
(Enough oil to cover at least half the ball)
Once oil is hot add in your balls
Fry on each side until golden, roughly 2 minutes
Remove and repeat
Serve with Marinara Sauce