Vegan Arancini

Dice the onion, mince the garlic, finely chop the mushrooms, roughly chop the spinach, and chop the sun-dried tomatoes; set aside separately.

Heat 30ml olive oil in a large pan over medium heat until shimmering.

Add the diced onion and sauté for 5 minutes until soft and translucent.

Add the minced garlic and cook for 1 minute until fragrant.

Add the finely chopped mushrooms and sauté for 8 minutes, stirring occasionally, until they release their moisture and begin to brown.

Stir in the tomato paste and dried oregano, cooking for 1 minute until well combined.

Add the chopped spinach and sun-dried tomatoes, stirring for 2 minutes until the spinach is wilted.

Remove the ragù from heat and set aside to cool slightly.

Heat the remaining 30ml olive oil in another large pan over medium heat until shimmering.

Add the arborio rice and toast for 2 minutes, stirring constantly, until the grains are translucent at the edges.

Pour in 200ml of the warm vegetable stock and stir frequently until the liquid is mostly absorbed, about 3-4 minutes.

Add another 200ml of stock and continue stirring for 3-4 minutes until absorbed.

Add the remaining 350ml of stock (with saffron threads if using) and stir frequently for 8-10 minutes until the rice is creamy and al dente and the stock is absorbed.

Remove from heat and stir in the nutritional yeast powder, salt, and black pepper.

Transfer the risotto to a shallow dish and refrigerate for at least 15 minutes until cool and firm enough to handle.

Once cooled, wet your hands and scoop about 2 tablespoons of risotto into your palm.

Press a small indentation in the center, place about 1 teaspoon of the mushroom ragù inside, and cover with more risotto, then gently roll into a ball.

Repeat until all risotto and ragù are used (you should have 12 arancini).

Mix the plant-based milk with 1 tablespoon water in a small bowl.

Place the panko breadcrumbs in another shallow bowl.

Brush each arancini lightly with the plant-based milk mixture.

Roll each arancini in the panko breadcrumbs until evenly coated, pressing gently so the crumbs adhere.

Preheat an air fryer to 200°C (390°F).

Arrange the breaded arancini in a single layer in the air fryer basket, leaving space between each ball.

Air-fry for 10-12 minutes, shaking the basket halfway through, until the arancini are golden brown and crispy on all sides.

Remove from the air fryer and let cool for 2 minutes before serving.