Vegetarian Arancini (serves 4 to 6)

Ingredients:

For the risotto:

• 250 g arborio rice

• 1 medium onion, finely chopped

• 2 tbsp olive oil

• 100 ml dry white wine (optional)

• 800 ml hot vegetable broth

• 50 g grated Parmesan cheese (or nutritional yeast for vegan version)

• Salt and pepper to taste

For the filling:

• 100 g mozzarella (or vegan cheese alternative)

• 100 g cooked peas or sautéed spinach

• 2-3 chopped sun-dried tomatoes (optional)

For the coating:

• 2 eggs (or flaxseed + water mixture for vegan version)

• Flour

• Breadcrumbs (panko or regular)

• Oil for frying

Preparation:

1. Make the risotto:
   In a large pan, sauté the onion in olive oil until translucent. Add the rice and stir for 1-2 minutes to coat.
   Pour in the white wine and let it evaporate.
   Add the broth ladle by ladle, stirring frequently, until the rice is cooked (about 20 minutes).
   Remove from heat, stir in Parmesan, season with salt and pepper, and let cool completely (can be made ahead).

2. Shape the arancini:
   Take a portion of risotto (about 2 tbsp), make a hollow in the center.
   Add a piece of mozzarella and some peas or chosen filling.
   Close and form a compact ball.

3. Coat the balls:
   Roll each ball in flour, then beaten egg, then breadcrumbs.
   Chill for 15-30 minutes to help hold the shape (optional).

4. Cook:
   Fry in hot oil until golden (3-4 minutes), drain on paper towels.
   Or bake at 200°C for 20-25 minutes, turning halfway and brushing with a little oil for crispiness.

Suggestions:
Serve with homemade tomato sauce, green salad, or lemon-yogurt sauce.
Try different fillings like sautéed mushrooms, roasted peppers, pesto, etc.