Gluten-Free Arancini

Elevate your appetizer game with these irresistible Gluten-Free Arancini! Made with creamy Arborio rice infused with rich stock, savory Parmesan, and a hint of white wine, these Italian-inspired rice balls are a crunchy, melty masterpiece. Each arancini is filled with gooey mozzarella, coated in golden gluten-free breadcrumbs, and fried to perfection, offering a delightful contrast of textures. Perfect for those with gluten sensitivities, this recipe transforms traditional arancini into a safe yet indulgent treat. Serve them warm, garnished with fresh parsley, as an impressive party starter, snack, or side dish that everyone will love.

Nutriscore Rating: 56/100

Prep Time:30 mins

Cook Time:40 mins

Total Time:70 mins

Servings: 4

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

Directions

Step 1

Heat the stock in a saucepan over medium heat until it starts simmering, then reduce the heat to low to keep warm.

Step 2

In a separate heavy-bottomed saucepan, melt the butter with 1 tablespoon of olive oil over medium heat.

Step 3

Add the chopped onion and cook until softened, about 5 minutes. Stir in the minced garlic and cook for another 1-2 minutes.

Step 4

Add the Arborio rice to the pan and stir for 2 minutes, ensuring the grains are coated with the oil and butter.

Step 5

Pour in the white wine, stirring continuously until it is absorbed by the rice.

Step 6

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.

Step 7

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.

Step 8

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.

Step 9

Roll each ball first in whisked eggs then in gluten-free breadcrumbs until fully coated. Repeat with remaining risotto balls.

Step 10

Heat oil for frying in a deep saucepan or a deep fryer to 350°F (175°C).

Step 11

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.

Step 12

Serve the gluten-free arancini warm, topped with chopped fresh parsley.

Nutrition Facts

Serving size	2403.2 grams (2403.2g)

Amount per serving	% Daily Value*
Calories	6512

Total Fat 585.10g	750%
Saturated Fat 110.70g	554%
Polyunsaturated Fat 3.40g
Cholesterol 567mg	189%
Sodium 9265mg	403%
Total Carbohydrate 255.10g	93%
Dietary Fiber 11.10g	40%
Total Sugars 15.60g
Protein 81.90g	164%

Vitamin D 87IU	433%
Calcium 1384mg	106%
Iron 10mg	54%
Potassium 1053mg	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.

Source of Calories

Fat: 79.6%

Protein: 5.0%

Carbs: 15.4%