Whenever I cook I tend to cook too much. One of the dishes that this always happens with is Risotto. I end up with a dish of leftovers sitting in the fridge that no one is interested in eating. That is why I love this recipe. It is perfect for leftover risotto. Arancini are delicious moist balls of risotto with a surprise in the middle and a crunchy deep fried exterior. You can easily make this a gluten free meal by using gluten free flour and gluten free bread crumbs, available in the health food aisle at your supermarket. I have put an olive in the middle of these balls but sometimes I put a piece of gorgonzola. They make a fantastic snack with drinks. Ingredients

  • 1L (4 cups) chicken stock
  • 1 tbs olive oil
  • 1 brown onion, finely chopped
  • 2 garlic cloves, crushed
  • 330g (1 1/2 cup) arborio rice
  • 40g (1/2 cup) shredded parmesan
  • 2 eggs
  • 180g (2 cups) dried (packaged) breadcrumbs ( Make these Gluten free is necessary)
  • 150g (1 cup) plain flour (Make this Gluten free flour too)
  • pitted green olives
  • Vegetable oil, to deep-fry
  1. Place the stock in a medium saucepan over high heat and bring just to the boil. Cover and reduce heat to low. Hold at a gentle simmer.
  2. Meanwhile, heat the oil and 50 grams of unsalted butter in a large saucepan over medium heat. Add the onion and garlic and cook, covered, stirring occasionally, for 5 minutes or until the onion is soft.
  3. Add the rice to the onion mixture and cook, stirring, until the grains appear slightly glassy. Add a ladleful (about 125ml/1/2 cup) of the simmering stock to the rice mixture and stir constantly with a wooden spoon until the liquid is completely absorbed. Continue to add the stock, 1 ladleful at a time, stirring constantly and allowing the liquid to be absorbed before adding the next ladleful, for 20 minutes or until the rice is tender yet firm to the bite and the risotto is creamy. Stir in the parmesan. Set aside for 2-3 hours to cool completely.  Leave this to cool Or as I have suggested use leftovers
  4. Place the breadcrumbs on a large plate. Place the flour in a bowl. Crack the 2 eggs into a separate bowl  add 2 tablespoons of milk and use a fork to lightly whisk. Use wet hands to shape 2 tablespoons of the risotto mixture into a ball. Press your thumbs into the centre of the ball to make an indent. Place an olive or half an olive  in the indent, then mould the risotto mixture around olive to enclose. Repeat with the remaining risotto mixture and olives to make all the balls.
  5. Roll the risotto balls in the flour and shake off any excess. Dip in the egg, then in the breadcrumbs, pressing to coat. Place on a large plate. Place in the fridge for 30 minutes to chill.
  6. Add enough oil in a large saucepan to reach a depth of 5cm. Heat to 190°C over medium-high heat (when the oil is ready a cube of bread will turn golden in 10 seconds). Add 7 risotto balls to the oil and cook, turning occasionally, for 4-5 minutes or until golden. Use a slotted spoon to transfer to a plate lined with paper towel. Repeat,until all the balls are fried. They can be served with a sauce if you desire.
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