Gluten-Free Arancini with Saffron

Ingredients

• 1.5 cups Arborio Rice
• 4 cups Chicken Broth
• 0.5 teaspoon Saffron Threads
• 0.5 lb Ground Beef
• 0.5 cup Onion
• 2 tablespoons Tomato Paste
• 0.5 cup Peas
• 4 oz Mozzarella Cheese
• 0.25 cup Grated Parmesan Cheese
• 0.5 cup Tapioca Starch
• 2 Eggs
• 2 tablespoons Olive Oil
• 0.5 teaspoon Salt
• 0.25 teaspoon Black Pepper

Instructions

1. 1In a medium saucepan, bring the 4 cups of chicken broth to a boil over high heat. Once boiling, add the 0.5 teaspoon of saffron threads and reduce the heat to low. Let the saffron steep in the broth for 5 minutes.
2. 2While the broth is steeping, heat the 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the 0.5 cup of onion and cook, stirring occasionally, until softened, about 5 minutes. Add the 0.5 lb of ground beef and cook, breaking it up with a spoon, until it is browned all over, about 7-10 minutes. Stir in the 2 tablespoons of tomato paste, 0.5 cup of peas, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper. Reduce the heat to low and simmer for 10 minutes, stirring occasionally.
3. 3Add the 1.5 cups of Arborio rice to the saucepan with the saffron-infused chicken broth. Stir well and cook over medium heat, stirring frequently, until the rice is tender and the broth has been absorbed, about 18-20 minutes. The rice should be creamy.
4. 4Remove the saucepan from the heat and let the rice cool slightly for about 10 minutes. Stir in the 0.25 cup of grated Parmesan cheese until well combined.
5. 5Prepare your filling station: place the meat mixture in one bowl and have the 4 oz of mozzarella cheese cut into 1-inch cubes nearby. Take about 2 tablespoons of the cooled rice mixture into your hands. Flatten it into a disc, place one 1-inch cube of mozzarella and about 1 tablespoon of the meat mixture in the center, and carefully form the rice around the filling to create a ball shape. Repeat this process until all the rice and filling are used.
6. 6Set up your breading station: place the 0.5 cup of tapioca starch in one shallow dish, whisk the 2 eggs in another shallow dish, and place the remaining 0.5 cup of tapioca starch in a third shallow dish. Carefully roll each rice ball first in the tapioca starch, then dip it into the beaten eggs, and finally roll it again in the tapioca starch, ensuring an even coating.
7. 7Heat about 3 inches of olive oil in a large, heavy-bottomed pot or deep fryer to 350°F (175°C). Carefully add the coated arancini to the hot oil, working in batches to avoid overcrowding the pot. Fry for 4-6 minutes, or until they are golden brown and crispy on all sides. Use a slotted spoon to remove them from the oil.
8. 8Transfer the fried arancini to a plate lined with paper towels to drain any excess oil. Let them rest for 2-3 minutes before serving hot.

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