Vegan arancini

Instructions

1. Heat the oil in a large, heavy-based saucepan over a medium heat, then add the rice. Stir well to coat in the oil, then pour in the wine. Cook until reduced by half, then pour in all the stock. Bring to the boil, then cover the pot and reduce the heat to a gentle simmer.
2. After about 15 minutes, check the rice. The liquid should be fully absorbed. If not, continue cooking for a few more minutes until tender. Once cooked, add the cheese, butter, 1 tsp salt and some cracked black pepper, and stir well to combine. The rice should be soft and slightly sticky.
3. Spoon the rice onto a large plate or tray, then cover the surface with plastic wrap and refrigerate until cold. This can be done a day in advance.
4. Divide the rice into however many arancini you want to make. Roll into small balls for canapé (this is how you’ll get thirty of them) or roll the mixture into equal portions for a main meal.
5. Fill a small bowl with water and keep it nearby so you can keep your hands wet while shaping the arancini. This will stop the rice sticking to your hands and make them much easier to shape.
6. Place a portion of the rice in the palm of your hand and flatten it out. Place the filling of your choice in the centre, then slowly start wrapping the rice around the filling, shaping it into a point towards your fingertips.
7. Once the filling is completely surrounded by the rice, sit the cone on a plate and push down slightly to create a flat bottom. Shape the remaining rice and filling.
8. For the crumb, whisk the flour and soy milk in a bowl until you have a smooth paste. Season with the salt and cracked black pepper. Pour the breadcrumbs into another bowl. Dip the arancini first in the batter, making sure they are completely coated, then dip in the breadcrumbs and coat well. At this point they can be frozen, refrigerated or cooked immediately.
9. Heat enough oil for deep-frying in a large stockpot or deep-fryer until it reaches 170˚C (340˚F). Gently lower the arancini into the oil and fry, in batches if needed, until golden brown all over. Remove and drain on paper towel. Season with a good pinch of salt flakes.