Recipes

Arancini

Gluten-Free Arancini with Cheese

Product: Sunflower Seed Crumbs & All-Purpose Gluten-Free Flour 

Servings per recipe:  10 arancini 

Nutritional Information per tater tot: 

Nutritional Information 
Calories  296 
Sugar  2.7g 
Protein 12.2g 
Fat 17.1g 

Ingredients: 

  • 1 cup Arborio Rice 
  • 4 tablespoons butter 
  • ½ cup white wine 
  • 3 cups vegetable or chicken stock  
  • ¾ cup grated parmesan cheese 
  • 10 ¾” cubes of mozzarella  
  • ¼ cup Just About Foods All-Purpose Gluten Free Flour 
  • ½ cup Just About Foods Sunflower Seed Crumbs 
  • 2 eggs, beaten.  
  • Enough oil for deep-frying  
  • Salt and pepper 
  • 1 cup Marinara sauce, for serving  

Instructions: 

Bring the stock to a boil in a saucepan and then turn off the heat.  

For the risotto, in a large skillet over medium heat, add two tablespoons of butter and let it melt, add the Arborio rice and stir-fry for one to two minutes until it slightly changes color. Add the wine and stir until it evaporates; as soon as it evaporates, add the warm stock a little at a time, continuously stirring between additions until all the stock has been used and the rice is cooked, add salt and pepper to taste. The rice will be slightly al dente.  

Take the risotto out of the stove and add the rest of the butter and the parmesan cheese, mix until everything is melted and well combine; place the risotto on a baking dish and spread it into a uniform layer, cover with plastic wrap, and let it cool on the fridge for at least 2 hours to overnight.  

To form the Arancinis, divide the risotto into 10 portions, take one portion and shape it into a ball, make an indentation in the center of the rice ball with your thumb and add one mozzarella cube, close the indentation, and roll it into a uniform ball.  

Roll the rice ball into the rice, then into the eggs, and finally into the Sunflower Seed Crumbs; repeat for the rest of the arancini. 

Heat your oil over medium-high heat to 355°F and fry the rice balls in batches until golden brown, about 3-4 minutes. 

Let the arancini drain over a cooking rack and serve immediately over marinara with marinara sauce. Enjoy!  

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