If you already have leftover risotto, skip to Step 2. We recommend making the risotto the day before and letting it cool in the fridge overnight to have a compact rice mixture that is easy to shape.Wash and dry the eggplant, then cut it into ¼-inch (0.6 cm) dice. You can also use mushrooms, peas, or zucchini here.
Add the vegetable stock to a pot, bring to a boil and keep hot throughout the recipe.In a large pan fry the finely chopped onion with olive oil for 3 minutes, then add finely chopped garlic and fry for two more minutes.Add the risotto rice, and stir on medium heat for 2 minutes until translucent.
Add two ladlefuls of vegetable broth, tomatopassata, and diced eggplant to the pan. Season with salt, pepper, and oregano, and stir well.Cook the rice on a gentle simmeruntil al dente (15 to 20 minutes), stirring almost continuously, adding two ladlefuls of vegetable broth at a time as soon as the previous broth is absorbed.
When the rice is al dente, turn the heat off and add freshbasilleaves, parmesancheese, and butter, or their vegan alternatives.
Stir for 2 minutes with the heat off until the cheese and butter melt completely.Add an extra ladleful of vegetable broth if necessary; however, remember that the risotto should be a little thicker for making rice balls, and there should be no liquid floating around in the pan.
Transfer onto a large oven dish, let cool down at room temperature, then store in the fridge overnight or for at least an hour before making the Italian rice balls.Tip: we like to make this the night before, have about half of the freshly made risotto for dinner, then store the remaining risotto in the fridge overnight.
STEP 2: PREPARE YOUR WORKSTATION.
Take the risotto out of the refrigerator. It should look like a compact and sticky rice mixture.To a small bowl with low edges, add the plant milk. In a separate container with low edges, mix breadcrumbs with salt, pepper, garlic powder, and oregano.
STEP 3: SHAPE THE RICE BALLS
Take a heaping tablespoon of risotto into the palm of your hand, shape it into a compact ball, dip it in milk, then roll it into the breadcrumbs mixture.Ensure the breadcrumbs stick to the rice ball by pressing the ball well between your hands.
Repeat until you run out of risotto, arranging the balls on a platter.
STEP 4: FRY THE RICE BALLS
To a pot, add the frying oil. It needs to be enough oil to cover the rice balls.Warm up the oil to 320°F or 160°C. Check the temperature with a kitchen thermometer.Gently dip 3 to 4 riceballs in the hot oil and fry for 5 minutes, moving them around so that they don't stick to the bottom of the pot.Please check the oil temperature every 5 minutes to ensure it's around 320°F or 160°C.
When golden brown and crisp outside, take them out of the oil with a slotted spoon and arrange them on a tray or cooling rack with paper towels to drain excess fat.We recommend serving Italian rice balls with a sprinkle of freshly chopped parsley and homemade marinara sauce on the side.