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1
For the rice: Heat a 3 1/2-quart Dutch oven over medium-high heat.
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2
Add the olive oil, shallots, garlic and salt.
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3
Cook until soft and fragrant, stirring often, about 2 minutes.
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4
Add the rice and toast for 2 minutes, stirring constantly.
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5
Add the white wine and soy sauce and cook, stirring often, until the wine is almost entirely absorbed.
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6
Combine the vegetable broth and 1 cup water in a measuring cup.
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7
Add 1/2 cup of the broth mixture to the pot and cook, stirring, until almost completely absorbed, about 4 minutes.
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8
Continue adding the broth mixture, 1/2 cup at a time, stirring constantly and allowing each addition to be absorbed before adding the next.
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9
Cook until the rice is tender but not mushy, about 20 minutes in all.
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10
Stir in the artichokes.
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11
Remove the pot from the heat and let cool for 15 minutes.
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12
Stir in the basil and then spread the rice out on a baking sheet to cool completely, about 20 minutes.
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13
For frying: In a heavy-bottomed saucepan or Dutch oven over medium heat, heat the olive oil and vegetable oil until they register 350 degrees F on a deep-fry thermometer.
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14
Set up a breading station with the flour, almond milk and breadcrumbs in separate, shallow containers.
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15
Using a small ice cream scoop, scoop about 2 tablespoons of the cooled rice mixture into your hands and gently roll into a ball.
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16
Dredge the rice ball in the flour, then in the almond milk and finally in the breadcrumbs, packing them firmly.
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17
Repeat with the remaining rice.
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18
In batches of 4 or 5, fry the rice balls until golden brown on the outside and warmed through, about 3 minutes.
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19
Drain on paper towels.
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20
Serve with marinara for dipping, if desired.
