Truffle, Parmesan and Pork Vegan Arancini

Heat the vegetable broth in a pot.
In a different pot, heat up the truffle oil to medium heat. Add the minced garlic and cook until it becomes fragrant. Add in the rice and stir mixing it together. Pour the wine and reduce until the liquid is almost all gone.
Pour a cup of vegetable stock at the time, stirring constantly adding more vegetable broth as the rice absorbs the liquid.
Add in the nutritional yeast, and salt and pepper. Stir to combine it all together.
Remove the risotto from the head and stir in the vegan pork and vegan parmesan cheese.
Allow the risotto to cool before chilling in the fridge for an hour.
Make your breading station, place the vegan liquid egg in a bowl, and the breadcrumbs mixed with the minced onion, garlic powder, chili flakes and pepper to taste seasoning in another.
Form about 2 tbsp of risotto in a ball. Dip in the liquid egg, then cover with breadcrumbs. Repeat this process with the remaining risotto.
Heat up the frying oil to 350F and fry the arancinis for 2-3 minutes on each side or until golden brown.
Sprinkle extra vegan parmesan cheese on top of the arancinis.
Serve hot.

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