Arancini with mushroom sauce
Crispy and flavourful rice balls stuffed with cheese, combined with the delicate Nemoloko oat cream mushroom sauce, make a great dinner for any occasion, especially if you want to indulge yourself with something tasty and unusual.
- — Rice - 250 g.;
- — Vegetable broth - 850 ml.;
- — Nemoloko oat liquid cream 12% - 250 ml.;
- — Onion - 1 piece;
- — Garlic - 4 cloves;
- — Black pepper - 1 tsp.;
- — Nutritional yeast (not baking) - 2 tbsp.;
- — Turmeric - 1/3 tsp.;
- — Soy sauce - 1.5 tbsp.;
- — Garlic powder - 1 tsp.;
- — Salt to taste;
- — Cheese - 40 g.;
- — Breadcrumbs - 150 g.;
- — Corn starch - 3 tbsp.;
- — Water - 4 tbsp.;
- — Parsley - 1 bunch;
- — Mushrooms - 200 g.
Method of preparation
Fry onion with garlic in hot vegetable oil until bright aroma, add rice.
Fry the rice with onions and garlic so that the rice is soaked in oil, pour in some of the vegetable broth and cook, stirring occasionally, adding a little broth each time ~ 15 minutes.
Add soy sauce, garlic powder, nutritional yeast, pepper and continue cooking until the rice is cooked, adding broth as well.
Add parsley to the finished rice, salt and pepper additionally if necessary. Stir and flatten with a thin layer, remove to cool.
While the rice is being cooled, cook the sauce: fry onions and mushrooms until soft, add Nemoloko liquid cream, black pepper and soy sauce, cook until lightly boiled and blend until smooth, we prepare a mixture of starch and water, breadcrumbs and pieces of cheese.
Roll balls from rice, make a deepening in which we put cheese, cover or add more rice, form a ball, dip in a starch mixture and breadcrumbs.
Fry the balls in heated vegetable oil until golden or bake in an oven preheated to 180 ° C for ~ 15 minutes, but depending on your oven, the time may vary.
Use in recipe