Vegan Arancini

Notes: -Oil for frying Choose something with a high smoke point. Vegan mozzarella – Make sure this is room temperature before starting the recipe. - Getting the arancini to hold together. My leftover risotto was creamy and sticky, so I didn’t need to add anything to keep it together. If you feel that yours isn’t sticking, you can add a flax egg and/or 1/4 cup of breadcrumbs to help it all stick together. -Scooping the risotto If the leftover risotto is too hard to scoop out of the container, you can add a tablespoon of vegetable broth or water to loosen it up just a bit. - Serving You can add a simple marinara sauce or arrabbiata sauce for dipping. They would also be delicious with a vegan aioli or even a spoonful of pesto over the top. -Storing These vegan arancini are best served hot, straight out of the pan (or air fryer), but leftovers can be stored in an airtight container in the fridge for up to 5 days. Reheat them in a 176.7ºC oven or air fryer until they’re hot. -Freezing Before frying Place them on a baking sheet lined with parchment paper and freeze for 2-3 hours, or until solid. Then transfer them to an airtight container or freezer bag and store in the freezer for up to 3 months. When ready to fry, there is no need to thaw, simply cook as directed in the recipe. Freezing after frying Place the arancini in an airtight container and store in the freezer for up to 3 months. Heat them in your air fryer or a 176.7C

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