Preparation

Start the base

If you’re not using leftover risotto, cook the rice in
vegetable stock with a drizzle of olive oil, salt and pepper until al dente.

Spread the cooked rice onto a baking tray lined with parchment paper, forming a
thin layer. Let it cool evenly until just warm.

Shape the arancini

Take a generous spoonful of rice and gently flatten it in
the palm of your hand.

Place 2 small pieces of plant based alternative to mozzarella and 1 teaspoon of
pesto in the centre.

Cover with another spoonful of rice and seal well, shaping into a compact ball.

Prepare the coating

In a bowl, mix the flour and corn starch.

Gradually add the plant based
alternative to milk, whisking until you get a smooth, lump-free batter.

Coat

Dip each rice ball first into the batter, then roll it in
the breadcrumbs, pressing lightly so they adhere well.

Bake

Arrange the arancini on a baking tray lined with parchment
paper.

Lightly spray with oil.

Bake in a preheated oven at 200°C for about 20 minutes, until golden and
crispy, turning once if needed.

Rest

Remove from the oven and let them rest for 1–2 minutes to
set the crust and keep the centre perfectly creamy.

Serve

Enjoy hot, with extra pesto on the side or a fresh green
salad.

Storage

Best enjoyed freshly baked.

If needed, store in the fridge for up to 24 hours and reheat in the oven to
restore crispiness.