Gluten-Free Arancini Recipe

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!

What is Arancini?

Originating from Sicily as street food, Arancini is a popular Italian appetizer and finger food traditionally made with risotto, meat ragu, peas, and mozzarella, and served with marinara sauce. It's then dipped in a mixture of flour, breadcrumbs, egg, and fried in olive oil.

How To Make Arancini Gluten-Free

Wheat flour and breadcrumbs make most arancini recipes not gluten-free. Risotto, fortunately, is made from rice instead of wheat. We make this recipe without flour, swapping instead 100% with gluten-free breadcrumbs. Flour, while it acts as a binder, isn't totally necessary. We don't have meat in our filling which means we have one less thing to worry about not sticking together appropriately.

The core ingredient here is jasmine rice which is starchy, and with parmesan and heavy cream, we're able to create a sticky base that holds together well. Instead of dipping in egg after shaping the mixture, we put an egg directly into the mixture to be absorbed by our breadcrumb coating.

What Gluten-Free Breadcrumbs Do I Use?

Since breadcrumbs are the only coating in this recipe , we need a good gluten-free breadcrumb. Homemade breadcrumbs are much tastier than store-bought. We make ours using this gluten-free breadcrumb recipe made from Bread SRSLY's gluten-free sourdough. Sourdough has a slightly tangy flavor profile and its combinations of gluten-free flours create a perfectly absorbent quality. Toasted beautifully golden brown in the oven, these breadcrumbs are flavorful and create a crispy coating on arancini.

 

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!