Vegan Fried Risotto Balls with Dried Tomatoes
Ingredients
- 2 tablespoons olive oil
- 1 small yellow onion, finely chopped
- 2 garlic cloves, minced
- 1 1/2 cups / 300 g arborio rice
- 4 1/2 cups / 1125 ml water
- 4 tablespoons tomato paste
- 3 tablespoons fresh oregano leaves
- 25 dried tomatoes in olive oil
- 2 tablespoons vegan butter
- 1/4 cup / 35 g vegan parmesan style cheese, grated
- salt and pepper to taste
- bread crumbs as needed
- vegetable oil (such as canola or sunflower oil) for frying
Preparation
Heat a large pot over medium heat
Add 2 tablespoons of olive oil, chopped onion and minced garlic
Cook over medium heat until aromatic
Add rice and cook for another minute, stirring constantly
With a food processor blend 15 of the dried tomatoes until smooth
Add water, tomato paste, oregano leaves, smooth dried tomato paste and chopped dried tomatoes
Cook on low to medium heat until rice is soft and fluid is soaked
Add 2 tablespoons of vegan butter and vegan parmesan style cheese
Season with salt and pepper
Allow to cool completely (you can also prepare it a day ahead)
In a large pot heat about 2 quarts / 2 liters of vegetable oil until thermometer shows 350 °f / 180 °c
Form small rice balls and cover them with bread crumbs
Transfer the rice balls (in batches) to the pan and fry them golden brown, 1 to 2 minutes per side
Serve with dried tomato paste or your favorite dip and a green salad, if desired
Enjoy!