Gluten-Free Mozzarella Arancini

Gluten-Free Mozzarrella Arancini in a bowl with Bread SRSLY Classic Gluten-Free Sourdough and Lotus Foods Organic White Jasmine Rice
If you’re intimidated by making Arancini, this recipe is for you! Start by making a shortcut risotto using Lotus Foods' precooked Jasmine Rice, white wine, and parmesan. The best part is a hidden center of melted mozzarella cheese surrounded by crispy gluten-free breadcrumbs. Dip in your favorite marinara sauce or pesto, and I guarantee you won’t want to eat just one!

 

Recipe created by Micah Siva // @noshwithmicah

 

Gluten-Free, Vegetarian, Nut-Free

Serves: 4 

 

INGREDIENTS

2 tbsp olive oil

½ medium yellow onion, finely chopped

2 cloves garlic, chopped

2 Lotus Foods Organic White Jasmine Rice Heat and Eat Pouches

¾ cup dry white wine

¾  cup vegetable stock

1 cup parmesan grated

¼ cup heavy cream

1/3 cup fresh parsley, chopped

1 large egg

½ cup mozzarella, cut into 12, ¼ inch cubes

1 ½ cups Gluten Free Breadcrumbs made from Bread SRSLY Classic Gluten-Free Sourdough

1 tsp smoked paprika

1 tsp garlic powder

1 tsp dried basil

¼ tsp sea salt

Vegetable oil, to fry

  

DIRECTIONS

  1. Heat oil in a large frying pan over medium heat. Add onion and garlic, cooking until the onion begins to soften, about 3-4 minutes.
  2. Add Lotus Foods' precooked Organic White Jasmine Rice, stirring to break up the grains.
  3. Combine white wine and stock in a large measuring cup. Pour into the rice ¼ -1/3 cup at a time, stirring well between each addition, waiting until the liquid is fully absorbed before adding more liquid. Add the parmesan, cream, and parsley.
  4. Remove from heat and refrigerate for 2 hours or overnight.
  5. Once cooled, add the egg and ¼ cup breadcrumbs.
  6. Add the remaining breadcrumbs to a shallow dish with smoked paprika, garlic powder, dried basil, and sea salt.
  7. Scoop ¼ cup of the mixture, roll into a ball around a cube of mozzarella cheese, and roll firmly into the breadcrumbs to ensure they are firmly coated.
  8. Repeat with remaining rice mixture.
  9. Heat 2 inches of oil in a saucepan over medium-high heat. To test if the oil is hot enough, add a small piece of breadcrumb, it should start sizzling right away.
  10. Fry the arancini in batches, turning every 1-2 minutes, until they are fully cooked (about 6-8 minutes) and all sides are golden.
  11. Transfer to a paper towel lined baking tray.
  12. Serve with marinara sauce and fresh basil, and enjoy!
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