Ingredients (for 12 arancini):
- 500 g of arborio or carnaroli rice
- 1.2 litres of water
- 30 g of margarine / vegetable butter
- 2 tablespoons nutritional yeast
- 1 sachet of saffron
- salt to taste
For the filling:
- a jar of Natura e Bontà seitan ragù
For the batter:
- 200 g type 0 flour (or rice for a gluten-free version)
- 300 ml of water
- 1 pinch of salt
For the breading:
- breadcrumbs to taste (also gluten-free for a GF version)
For the filling:
- 1L sunflower seed oil
Procedure
- Pour the rice into a pan with cold, salted water, cook for about 15 minutes, then dissolve the saffron in very little hot water and add it to the now cooked rice. *
*To prepare arancini, cooking the rice is essential: it must be cooked by absorption, so that all the starch remains inside the preparation; this will result in a very dry and compact rice. The rice will be cooked when all the water is absorbed.
- Also add the vegetable butter and nutritional yeast, mix well to combine everything.
- Pour and level the rice on a baking tray and cover with cling film, to let it cool completely, the film will prevent the surface of the rice from drying out. Let the rice rest for a couple of hours outside the refrigerator.
- Once the rice has cooled completely, form the arancini (to help you form them, keep a bowl of water nearby so you can moisten your hands).
- Take a couple of spoonfuls of rice at a time (about 120 g of rice), press the pile in the center of your hand to form a hollow and pour a couple of spoonfuls of N&B seitan ragù inside.
- Close the base of the arancini with the rice and shape it into a point.
- Prepare the batter: pour the sifted flour, a pinch of salt and the water into a bowl, stirring with a whisk to avoid lumps forming.
- Dip the arancini in the batter, taking care to cover them completely, and then coat them in breadcrumbs.
- In a saucepan, heat the oil to 170°, then fry one arancini at a time until they are golden brown, drain them by placing them on a tray lined with absorbent paper and serve piping hot.
