Gluten-Free Arancini
Discover the irresistible charm of Gluten-Free Arancini, a crispy and gooey Italian snack made to delight everyone—especially those steering clear of gluten. These golden risotto balls are infused with the rich flavors of Parmesan cheese and white wine, enveloping a molten mozzarella center that oozes with every bite. Coated in gluten-free breadcrumbs and fried to perfection, they're both crunchy and creamy, offering a luxurious yet approachable recipe perfect for entertaining or a cozy dinner appetizer. With tips on crafting the perfect risotto base and achieving that signature crispy crust, this recipe guarantees restaurant-quality results right in your kitchen. Serve warm with a sprinkle of fresh parsley for a crowd-pleasing, gluten-free indulgence!
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Recipe Information
Ingredients
- 1 cup Arborio rice
- 4 cups Chicken or vegetable stock
- 2 tablespoons Butter
- 2 tablespoons Olive oil
- 1 Small onion, finely chopped
- 2 Garlic cloves, minced
- 0.5 cup White wine
- 0.5 cup Parmesan cheese, grated
- 4 ounces Mozzarella cheese, cubed
- 1 cup Gluten-free breadcrumbs
- 2 Eggs
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 cups Oil for frying
- 2 tablespoons Chopped fresh parsley
Instructions
Heat the stock in a saucepan over medium heat until it starts simmering, then reduce the heat to low to keep warm.
In a separate heavy-bottomed saucepan, melt the butter with 1 tablespoon of olive oil over medium heat.
Add the chopped onion and cook until softened, about 5 minutes. Stir in the minced garlic and cook for another 1-2 minutes.
Add the Arborio rice to the pan and stir for 2 minutes, ensuring the grains are coated with the oil and butter.
Pour in the white wine, stirring continuously until it is absorbed by the rice.
Begin adding the warm stock, one ladle at a time, stirring constantly, until each addition is absorbed before adding the next. This process should take about 20 minutes, resulting in creamy, al dente risotto.
Remove the risotto from the heat, stir in the grated Parmesan cheese, and season with salt and black pepper. Let it cool to room temperature.
Once cooled, form the risotto into golf ball-sized rounds, pressing a cube of mozzarella cheese into the center of each ball and sealing it inside.
Roll each ball first in whisked eggs then in gluten-free breadcrumbs until fully coated. Repeat with remaining risotto balls.
Heat oil for frying in a deep saucepan or a deep fryer to 350°F (175°C).
Carefully lower the risotto balls into the hot oil, frying in batches for about 3-4 minutes or until golden and crispy. Drain on paper towels.
Serve the gluten-free arancini warm, topped with chopped fresh parsley.
Nutrition Facts
Calories |
6512 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 585.1 g | 750% | |
| Saturated Fat | 110.7 g | 554% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 567 mg | 189% | |
| Sodium | 9265 mg | 403% | |
| Total Carbohydrate | 255.1 g | 93% | |
| Dietary Fiber | 11.1 g | 40% | |
| Total Sugars | 15.6 g | ||
| Protein | 81.9 g | 164% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 1384 mg | 106% | |
| Iron | 9.7 mg | 54% | |
| Potassium | 1053 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
