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
Directions:
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
