Arancini

Finely chop the onion and mince the garlic before cooking; line a baking sheet with parchment paper.

Heat the olive oil in a medium saucepan over medium heat, then cook the onion for 3 minutes and stir in the garlic for 30 seconds.

Add the Arborio rice and toast for 1 minute, then pour in the 32-ounce carton vegetable broth and 1 teaspoon salt.

Bring to a simmer, cover, and cook for 18 to 20 minutes until the rice is tender and sticky; spread on the baking sheet and cool for 30 minutes.

While the rice cools, in a small saucepan combine the 8-ounce package frozen peas, the 8-ounce can tomato sauce, and the remaining 1/2 teaspoon salt; simmer for 10 to 12 minutes, stirring and lightly mashing some of the peas, until the filling is very thick with little loose liquid.

Spread the pea-tomato filling in a shallow bowl and cool for 15 to 20 minutes until it is safe to handle.

Stir the flour and water in a bowl until smooth and pourable, then place the plain dairy-free and egg-free panko breadcrumbs in a separate bowl.

Divide the cooled rice into 12 portions and divide all of the cooled pea-tomato filling into 12 portions. For each arancini, flatten one rice portion in your palm, make a deep well, add one portion of filling, and seal the rice completely around the filling; press firmly into a ball. Repeat with the remaining rice and filling.

Dip each rice ball in the flour slurry, then roll in the plain dairy-free and egg-free panko breadcrumbs until fully coated.

Pour the 48-fluid-ounce bottle canola oil into the large heavy deep pot, making sure the oil fills the pot no more than halfway, and heat to 350°F.

Fry the arancini in batches for 4 to 5 minutes until deep golden and crisp, keeping the oil near 350°F and avoiding crowding; transfer with a slotted spoon to paper towels.

Let the arancini rest for 5 minutes before serving so the centers are hot but settled.