Gluten-Free Fried Risotto Balls (Arancini)

Crispy on the outside with a molten, cheesy center, these Gluten-Free Fried Risotto Balls (Arancini) are a delicious twist on the classic Italian appetizer! Perfectly creamy Arborio rice is infused with Parmesan and a hint of white wine, then wrapped around gooey cubes of mozzarella for a decadent bite. Coated in gluten-free breadcrumbs and fried to golden perfection, these arancini deliver all the indulgence without the gluten. Quick and easy to prepare using simple ingredients, they’re great for entertaining, snacking, or pairing with your favorite marinara sauce. Whether served as a party appetizer or a satisfying dinner side, these gluten-free risotto balls are sure to impress!

Nutriscore Rating: 55/100

Prep Time:30 mins

Cook Time:30 mins

Total Time:60 mins

Servings: 6

Ingredients

• 1.5 cups Arborio rice
• 4 cups Chicken or vegetable broth
• 2 tablespoons Olive oil
• 1 medium Onion, finely chopped
• 0.5 cups Dry white wine
• 0.5 cups Parmesan cheese, grated
• 4 ounces Mozzarella cheese, cubed
• 2 cups Gluten-free breadcrumbs
• 3 large Eggs
• 0.5 cups Gluten-free all-purpose flour
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 4 cups Vegetable oil for frying

Directions

Step 1

In a medium saucepan, bring the chicken or vegetable broth to a simmer. Keep warm over low heat.

Step 2

In a large pan, heat 2 tablespoons of olive oil over medium heat. Add the finely chopped onion and cook until translucent, about 3-4 minutes.

Step 3

Add the Arborio rice to the pan and cook, stirring constantly, until the edges are translucent, about 2 minutes.

Step 4

Pour in the white wine and cook until the liquid is absorbed.

Step 5

Begin adding the warm broth, one ladle at a time, stirring frequently and allowing each addition to be absorbed before adding more. Continue this process until the rice is creamy and al dente, about 18-20 minutes.

Step 6

Stir in the Parmesan cheese, season with salt and pepper, and set aside to cool completely.

Step 7

Once cooled, using a tablespoon, scoop some rice mixture and flatten it slightly in your hand. Place a cube of mozzarella cheese in the center and shape the rice around the cheese to form a ball.

Step 8

Repeat with the remaining rice mixture and mozzarella.

Step 9

Set up a dredging station with three bowls: one with the gluten-free flour, one with beaten eggs, and one with gluten-free breadcrumbs.

Step 10

Roll each risotto ball first in the flour, then dip into the eggs, and finally coat with breadcrumbs. Ensure each ball is evenly coated.

Step 11

In a large pot, heat vegetable oil to 350°F (175°C). Carefully place a few rice balls into the hot oil and fry until golden brown and crispy, about 3-4 minutes.

Step 12

Remove the arancini from the oil with a slotted spoon and drain on a paper towel-lined plate. Serve the arancini warm.

Nutrition Facts

Serving size	(3312.8g)

Amount per serving	% Daily Value*
Calories	11652.3

Total Fat 1052.3g	0%
Saturated Fat 167.2g	0%
Polyunsaturated Fat 2.7g
Cholesterol 687.1mg	0%
Sodium 10941.0mg	0%
Total Carbohydrate 512.9g	0%
Dietary Fiber 20.8g	0%
Total Sugars 24.8g
Protein 107.2g	0%

Vitamin D 123IU	0%
Calcium 1536.8mg	0%
Iron 13.8mg	0%
Potassium 1130.4mg	0%

*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: 79.2%

Protein: 3.6%

Carbs: 17.2%