These are just 10/10 delicious and can be adapted to any flavour you want. Next up I’m going to make bolognese ones! Since Melbourne is in lockdown again with COVID – I’m using food as a way to travel on the weekends. This weekend was Italy with homemade gluten free pasta (recipe in development) and mushroom arancini balls. Next up I think we’re going to Japan for dumplings or Mexico for tacos! (In my kitchen of course :P)
The key to the success of these arancini was the crumb, that helped to give it a cripsy texture. You wouldn’t know they’re gluten free (as per the best recipe tester my non-gf fiance Simon). I used Orgran Crispi Breadcrumbs I purchased from an IGA and I was so impressed with the texture. Not sponsored or gifted they’re just really good.
To get the melted, stringy cheese when you cut them open (like the photo below) I added a cube of mozzarella in the centre, which melted perfectly.
I hope you enjoy!
Kath xx
Ingredients
- 2-3 tbs olive oil
- 300g mushrooms (I used different varieties), roughly chopped
- 1/2 onion, finely chopped
- 1 garlic clove, crushed or finely chopped
- 300g arborio rice
- 750ml chicken stock, heated (I use cubes dissolved in boiling water)
- 1/4 cup of finely grated parmesan
- 1/2 bunch chopped basil
- 200g mozzarella – cut into small cubes.
- 1 cup gluten free plain flour
- 4 eggs, lightly whisked
- 200g gluten free bread crumbs*
Instructions
- Cook mushrooms. Heat 1 tsp of olive oil in a frypan (that has a lid) over medium heat. Add the chopped mushrooms to the pan and cook stirring for about 6-8 minutes. Remove from the heat and drain off any excess liquid.
- Using the same frying pan, heat 1 tbsp of olive oil and add the garlic and onion. Cook until the onions are softened for 4-5 minutes. Then add the mushrooms cooking for 1-2 minutes. Add the arborio rice and stir for 2 minutes until the rice looks glossy. Then the liquid stock, stirring through. Bring to the boil then reduce the heat to low, cover and allow to simmer for 12-15 minutes until the water has evaporated.
- Remove the rice from the heat and stir in the parmesan, basil and season to taste with salt and pepper. Lay the rice out onto a tray, cover and place in the fridge until cooled.
- Put the flour, eggs and breadcrumbs into three different bowls.
- When the rice is cooled roll into balls, the size of a golf ball. Make an indent in the middle and add the mozzarella cube, covering up with rice. Push together until firm, washing your hands regularly can help stop sticking.
- Then roll in gluten free flour, dip in eggs and toss in gluten free breadcrumbs. Place in the fridge for 20 minutes before cooking.
If shallow frying: Heat a large frypan over medium heat, add 2-3 tbsp of a neutral oil (eg. vegetable oil, rice bran, canola). Add the arancini balls (careful not to overcrowd the pan) and cook turning until browned all over.
If deep frying: Heat 8cm of vegetable oil in a medium heavy based saucepan to 170 degrees Celsius or until a breadcrumb dropped in sizzles immediately. Add 4-5 arancini at a time and cook, turning occasionally for 6-8 minutes. Don’t add too many arancini at a time to prevent the oil temperature from dropping and the arancini from absorbing. Remove and place on paper towel to soak up excess oil.
Serve and enjoy!
Notes
* I’d recommend Orgran Rice Crispi Breadcrumbs. They gave an amazing texture.
