These crunchy breaded rice balls, deep fried and dipped in a chilli sauce, are a little pop of heaven. Stop! Why can’t restaurants provide this sort of dish for us GF people? These melting-middle balls are the best dinner party starter, and also go great with pre-dinner party drinks! Serve with my Chilli Dip.
MAKES ABOUT 12
375 ml (12 fl oz) gluten-free
60 g (2. oz) unsalted butter
1/2 onion, diced
1 garlic clove, crushed
125 g (4.1/2 oz) carnaroli rice
1/4 teaspoon salt
60 ml (2 fl oz) dry white wine
125 g (4. oz) Parmesan cheese, grated
2 tablespoons double cream
zest of 1 lemon
1/2 tablespoon lemon juice
1/2 teaspoon black pepper
125 g (41/2 oz) mozzarella cheese, cut into 12 equal pieces
30 g (1 oz) gluten-free plain flour
1 large egg, beaten
200 g (7 oz) gluten-free breadcrumbs
rapeseed or vegetable oil, for deep-frying
Bring your stock to a simmer in a saucepan, then keep warm over a very low heat.
Melt half your butter in a separate pan, then fry your onion for 4 minutes, until slightly softened. Add your garlic and fry for 1 minute.
Stir in your rice and salt, and cook for about 3 minutes, stirring often, until the grains start to become translucent. It’s really important to keep stirring so your rice doesn’t stick!
Add your wine and stir for about 2 minutes, until the pan is almost dry.
Now add a cupful of your warm stock and continue cooking and stirring until most of the liquid is absorbed; this will take about 4 minutes. Continue adding the stock a cupful at a time, allowing each addition to be almost fully absorbed before adding the next.
When all the stock has been used, the risotto should be moist but not loose, with al dente grains.
Take the pan off the heat and stir in your Parmesan, cream, lemon zest and juice, the black pepper and your remaining butter.
Spread your risotto evenly in a baking tray, cover with clingfilm and set aside to cool for 1 hour. Transfer to the refrigerator and leave until completely chilled.
Set out another baking tray. Scoop a heaped tablespoon of the chilled risotto into your hand, place a piece of mozzarella in the centre, then press the risotto around it to form a ball about the size of a golf ball. The mixture should make around 12 balls.
Place the balls in the empty baking tray, then freeze for 10 minutes. Meanwhile, set out another baking tray and line it with non-stick baking paper.
Grab three bowls and put your flour in one, your beaten egg in another, and your breadcrumbs in the third. Season each bowl with salt and pepper.
Dip each arancini first in the flour, shaking off any excess, then coat well in the egg, and finally roll in the breadcrumbs. Transfer to your prepared baking tray and chill until you’re ready to cook the arancini.
Fill a deep-fat fryer with oil and heat to 180.C (350.F) degrees. Alternatively, pour the oil into a deep saucepan, filling it no more than one-third full, and heat until a cube of bread browns in 40–45 seconds.
Using a slotted spoon, carefully lower half the arancini into the hot oil and cook for 7 minutes, until golden brown and crisp all over. Drain on kitchen paper , season with a little salt, if you like, and transfer to a serving plate. Cooking the remaining arancini in the same way.
FOR THE CHILLI DIP
Now if you like a bit of extra zing, then this recipe is for you – a light spicy dip for your arancini balls. Whatever you wanna dip in it, this finishes off your tasting bites perfectly and is SO easy to make.
1 red bird’s eye chilli (this is very hot), finely diced
2 mild red chillies, finely diced
1/2 garlic clove, finely diced
1/2 teaspoon lemon zest
2 teaspoons lemon juice
2 tablespoons extra virgin olive oil
Place your chillies and garlic in a bowl.
Add your lemon zest, lemon juice and olive oil and mix well.
Cover tightly with clingfilm and place in the refrigerator to chill until ready to serve.
This recipe is from Can You Make That Gluten-Free? by Megan McKenna.