Gluten-Free Classic Italian Arancini Balls
Indulge in the irresistible charm of these Gluten-Free Classic Italian Arancini Balls, a delightful twist on the beloved Sicilian delicacy! Made with rich, creamy gluten-free arborio rice infused with Parmesan and stuffed with gooey mozzarella centers, these crispy golden bites are a feast for the senses. Coated in gluten-free breadcrumbs and fried to perfection, they boast a crunchy exterior that gives way to a soft, cheesy interior. Perfect as a crowd-pleasing appetizer or a satisfying snack, these arancini offer all the authentic flavors of Italy without the gluten. Paired with your favorite dipping sauce, they’re a celebration of comfort food at its finest!
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Recipe Information
Ingredients
- 1.5 cups gluten-free arborio rice
- 4 cups gluten-free chicken or vegetable broth
- 1 medium onion, finely chopped
- 3 tablespoons olive oil
- 0.5 cup grated Parmesan cheese
- 1 cup mozzarella cheese, cut into small cubes
- 0.5 cup gluten-free flour
- 1.5 cups gluten-free breadcrumbs
- 3 eggs
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 3 cups vegetable oil, for frying
Instructions
In a large saucepan, heat 2 tablespoons of olive oil over medium heat. Add the finely chopped onion and cook until translucent, about 5 minutes.
Add the gluten-free arborio rice to the saucepan and stir for 1-2 minutes to coat the rice with oil.
Gradually add the gluten-free chicken or vegetable broth, one cup at a time, stirring constantly. Allow each addition to be absorbed before adding the next.
Continue this process until the rice is creamy and tender, about 18-20 minutes.
Stir in the grated Parmesan cheese, salt, and black pepper. Transfer the risotto to a large bowl and let it cool to room temperature.
Once cooled, take a small handful of risotto and shape it into a ball around a cube of mozzarella cheese. Repeat until all the risotto is used.
Set up a dredging station with three bowls: one with gluten-free flour, one with beaten eggs, and one with gluten-free breadcrumbs.
Dip each arancini ball first into the flour, then the eggs, and finally coat with breadcrumbs.
In a large, deep skillet, heat vegetable oil over medium-high heat until shimmering.
Carefully fry the arancini balls in batches until golden and crispy, about 3-4 minutes per batch. Remove with a slotted spoon and drain on a paper towel-lined plate.
Serve hot and enjoy your gluten-free arancini!
Nutrition Facts
Calories |
9750 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 850.8 g | 1091% | |
| Saturated Fat | 153.1 g | 765% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 786 mg | 262% | |
| Sodium | 9689 mg | 421% | |
| Total Carbohydrate | 412.2 g | 150% | |
| Dietary Fiber | 19.6 g | 70% | |
| Total Sugars | 26.3 g | ||
| Protein | 125.5 g | 251% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 2096 mg | 161% | |
| Iron | 13.7 mg | 76% | |
| Potassium | 1148 mg | 24% | |
*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.
