Gluten-Free Italian Rice Balls (Arancini)

Savor the taste of Italy with these Gluten-Free Italian Rice Balls (Arancini), a mouthwatering spin on a classic Sicilian delicacy! Made with creamy gluten-free Arborio rice infused with the rich flavors of Parmesan, white wine, and a savory stock, these golden bites are stuffed with gooey mozzarella for a delightful cheesy center. Coated in crispy gluten-free breadcrumbs and fried to perfection, these arancini offer a delectable crunch with every bite. Perfect as an appetizer, snack, or party dish, this recipe is ideal for those following a gluten-free diet while staying true to authentic Italian flavors. Serve them piping hot with your favorite tomato sauce for a crowd-pleasing treat that’s sure to impress!

Nutriscore Rating: 53/100

Prep Time:60 mins

Cook Time:30 mins

Total Time:90 mins

Servings: 8

Ingredients

• 1.5 cups Gluten-free Arborio rice
• 4 cups Chicken or vegetable stock
• 0.5 cup Parmesan cheese, grated
• 4 ounces Mozzarella cheese, cubed
• 2 large Eggs, beaten
• 1.5 cups Gluten-free breadcrumbs
• 2 tablespoons Unsalted butter
• 2 tablespoons Olive oil
• 1 medium Onion, finely chopped
• 0.5 cup White wine
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 4 cups Vegetable oil (for frying)

Directions

Step 1

In a medium saucepan, warm the chicken or vegetable stock over low heat. Keep it warm but not simmering.

Step 2

In a large pan, melt the butter and olive oil over medium heat. Add the finely chopped onion and cook until it becomes translucent, about 5 minutes.

Step 3

Stir in the gluten-free Arborio rice and cook for another 2 minutes, ensuring each grain is coated with the oil and butter.

Step 4

Pour in the white wine and stir until it is mostly absorbed by the rice.

Step 5

Add a ladleful of warm stock to the rice, stirring constantly, until the liquid is absorbed. Continue adding the stock, one ladle at a time, stirring until absorbed before adding the next ladle. This process should take about 20-25 minutes, or until the rice is creamy and al dente.

Step 6

Stir in the grated Parmesan cheese, salt, and black pepper. Mix well and adjust seasoning if necessary.

Step 7

Transfer the risotto to a large baking sheet and spread it into a thin layer. Let it cool to room temperature, then refrigerate for at least 1 hour or until cold.

Step 8

Once the risotto is chilled, take about 2 tablespoons in your palm and flatten it. Place a cube of mozzarella cheese in the center and close the rice around it to form a ball. Repeat with the remaining risotto and cheese.

Step 9

Set up a breading station with beaten eggs in one bowl and gluten-free breadcrumbs in another.

Step 10

Dip each rice ball into the beaten eggs, then roll it in the gluten-free breadcrumbs, ensuring even coating.

Step 11

In a deep saucepan or fryer, heat the vegetable oil to 350°F (175°C). Fry the rice balls in batches, turning them occasionally, until they are golden brown and crispy, about 3-4 minutes.

Step 12

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

Step 13

Serve hot and enjoy your gluten-free Italian Rice Balls!

Nutrition Facts

Serving size	(3081.0g)

Amount per serving	% Daily Value*
Calories	11085.4

Total Fat 1065.2g	0%
Saturated Fat 179.4g	0%
Polyunsaturated Fat 2.7g
Cholesterol 561.1mg	0%
Sodium 9990.6mg	0%
Total Carbohydrate 364.1g	0%
Dietary Fiber 16.6g	0%
Total Sugars 20.1g
Protein 90.4g	0%

Vitamin D 80IU	0%
Calcium 1420.8mg	0%
Iron 10.8mg	0%
Potassium 1000.7mg	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: 84.1%

Protein: 3.2%

Carbs: 12.8%