Vegan Pesto Rice Balls (Print Version)

# Ingredients:

→ For the Risotto

01 - 1 l hot water
02 - 1.5 tablespoon plant-based stock powder
03 - ½ tablespoon light olive oil
04 - ½ onion, chopped small
05 - 1 clove garlic, minced or smashed
06 - 215 g short-grain rice
07 - 65 ml non-alcoholic white wine
08 - 1 teaspoon grated lemon peel
09 - 1 tablespoon savory yeast flakes

→ For the Pesto

10 - 30 g whole basil (including stems)
11 - 30 g roasted pine nuts
12 - ¼ teaspoon regular sea salt
13 - 1 tablespoon savory yeast powder
14 - 2.5 tablespoon quality olive oil
15 - 2 teaspoon fresh lemon juice
16 - 1.5 tablespoon plain water

→ For the Vegan Mozzarella

17 - 110 g soft tofu
18 - 70 ml plant milk
19 - ¼ teaspoon powdered garlic
20 - ¼ teaspoon regular sea salt
21 - 25 g neutral coconut oil
22 - 2 tablespoon nutritional yeast
23 - 3 tablespoon root starch
24 - ½ teaspoon apple vinegar

→ For the Coating

25 - 3 tablespoon chickpea flour
26 - 1 tablespoon all-purpose flour
27 - 10 tablespoon non-dairy milk
28 - 80 g dried bread bits
29 - ¼ teaspoon regular sea salt
30 - Cooking oil for deep frying

# Instructions:

01 - Mix hot water with stock powder in a pot over low flame. In another pot, warm olive oil on medium heat, then cook chopped onion for two minutes till soft. Throw in garlic and cook two more minutes.
02 - Put your rice in with the onions and garlic, stirring well. Let it warm for about a minute, then pour in the wine and stir till it's mostly gone. Now add hot stock one big spoonful at a time, always stirring and waiting for the liquid to soak in before adding more. Keep doing this for 10-15 minutes till you've used all your stock.
03 - Taste a bit of rice to see if it's done. It should feel smooth but have a tiny bit of bite, not gritty. If needed, add more hot water and keep cooking. When done, turn off heat and mix in lemon peel and yeast flakes. Lay the rice flat on a baking sheet and stick it in the fridge for at least an hour to get cold.
04 - While your rice gets cold, make pesto by dumping all pesto stuff in a fast blender. Mix until it's blended but still has some chunks. Pop it in the fridge to get cold.
05 - Throw all cheese stuff in a strong blender and whiz until totally smooth. Pour into a pot on medium heat. Keep whisking until it gets thick and stretchy when bubbles show up. Take it off the heat.
06 - Put your cold rice in a big bowl and add the plant cheese. Stir really well so the cheese gets mixed into all the rice.
07 - In one bowl, mix chickpea flour, regular flour, and plant milk. In another bowl, put your bread bits.
08 - Cover your hand with plastic wrap or baking paper. Spread some rice mix on your palm, about 2 inches across. Make a dent in the middle and drop in half a spoon of cold pesto. Cover with more rice, making sure to close any gaps. Use the wrap to form a ball, squeezing gently. Take off the wrap.
09 - Softly roll each rice ball in the flour mix first, then in bread bits till totally covered. Put on a baking sheet. Do this with all your rice.
10 - Heat 2-3 inches of cooking oil in a pot to 170°C. Turn heat down and carefully drop one ball into the hot oil using a mesh spoon. Fry till golden, about 2 minutes per side. Take out and put on paper towels. Do the same with all balls.
11 - Enjoy your rice balls while they're hot with extra pesto or tomato sauce for dipping.

# Notes:

01 - Don't have a cooking thermometer? Just drop a tiny bread piece in the oil. It should bubble right away and turn light brown when the oil's ready.
02 - You can make your rice mix a day early and leave it in the fridge overnight so it's easier to shape.

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