Baked Arancini Appetizers

Baked Arancini Appetizers, Lundberg Family Farms

Developed as a use for leftover risotto, Arancini are fried rice balls filled with meat or cheese.


Gluten-free Arancini recipe courtesy of Lundberg Family Farms 


Ingredients: Makes 24 Arancini or 8 servings of 3 Arancini

1 cup Lundberg Family Farms Arborio Rice

1 Tbsp. olive oil

4-5 cups hot stock (or water)

½ cup white wine (optional)

¼ cup Parmesan cheese, grated

½ tsp. ground cumin (or Italian spice blend)

1 Tbsp. sundried tomatoes, minced

4-5 ounces cheese (cheddar, mozzarella, or pepper jack), cut into ½” cubes

4-5 ounces Lundberg Rice Chips (any flavor to complement your cheese choice), finely crushed (or seasoned bread crumbs)

Tip: Place Rice Chips In a plastic baggie and use rolling pin to crush.

Salsa or Marinara sauce for dipping



Heat olive oil in a heavy non-stick 2 quart pot. Sauté Lundberg Arborio Rice until grains are coated with oil. Add wine and stir constantly on medium heat until wine is absorbed. Add 1 cup of hot stock, stirring until liquid is absorbed. Continue cooking for about 20 minutes, adding remaining liquid 1 cup at a time. Remove from heat, stir in grated parmesan cheese, then allow to cool or refrigerate.

Pre-heat oven to 400 degrees Fahrenheit.

Stir in cumin and sundried tomatoes into cooled risotto. Scoop 1 level tablespoon risotto mixture into moistened hands and flatten. Center cheese cube in risotto and form a ball, sealing well. Continue making balls until all risotto and cheese cubes are used. Roll risotto balls in crushed rice chips and place on ungreased cookie sheet. Bake for 13-14 minutes.

Cool slightly before serving (melted cheese will be hot). Serve with salsa or marinara sauce.

Posted on WholeFoods Magazine Online 7/13/2016