Arancini

Gluten Free Arancini (feat. Bob’s Red Mill)

Ingredients:

Risotto:

• 1 cup arborio rice

• 3-4 cups broth/stock

• 1 large white onion

• 3-4 garlic cloves

• 1-2 Tbsp butter

• 1-2 Tbsp olive oil

• ¼ cup white wine

• 5 oz. grated Parmesan

• Salt to taste

Dredging and Frying:

• 1 ½ cup Bob’s Red Mill Chickpea Flour

• 3 eggs beaten

• 2-3 oz. fresh mozzarella, 1 in. cubes

• Oil of choice for frying

Yields 6-8, depending on size

To start, preheat a large skillet over medium heat with the oil and butter. In a separate pot, heat up the broth/stock until very warm. Dice the onion and saute in some salt until translucent. Add the garlic and cook 1-2 minutes until aromatic. Add the arborio rice and toast for a few minutes. Pour in the white wine and let the rice start to absorb the liquid.

Gradually add the broth/stock and begin the stirring process. Cooking risotto definitely takes patience since it is a slow process of the rice releasing its natural starches, creating that signature creaminess. When the pot looks a little dry, add more liquid. If the pot ever starts to get dark brown, lower the heat and add more liquid. By the time all the liquid is absorbed, the risotto should be light and creamy with just a little bit of bite to it. Turn off the heat and fold in the parmesan cheese. Season to taste and store the finished risotto in the fridge to firm up for several hours.

When ready, beat three eggs in one bowl and measure 1 ½ cups of Bob’s Red Mill Chickpea Flour into another. Dice your mozzarella into 1 inch cubes. Pull the risotto out of the fridge. To avoid sticking, apply cold water to your hands. Scoop a handful of the risotto and flatten it into your palm. Place a piece of mozzarella in the center and scoop more risotto to cover. Roll into a ball making sure the mozzarella is completely covered and that the ball is firmly intact. Drop in the chickpea flour, then into the egg mixture, and then back into the chickpea flour. Continue this process until all the risotto balls are formed and dredged. Store them in the freezer for 15 minutes to firm up before frying.

In a dutch oven, or frying-friendly pot, preheat your oil of choice. When the oil has those swirly marks, it’s ready to go. Carefully place 2-3 arancini at a time into the oil and fry for 8-10 minutes, moderating your heat as you go. They may sink to the bottom and brown a bit, so keep an eye on them. Pull them out and let them rest on a sheet of paper towels to drain any excess oil. Top with some grated parmesan and enjoy piping hot!