Gluten-Free Arancini with Saffron

Ingredients

• 1 cup Arborio Rice
• 3 cups Vegetable Broth
• 1/2 tsp Saffron Threads
• 1/2 cup Parmesan Cheese
• 4 oz Mozzarella Cheese
• 1/2 cup Tapioca Starch
• 1 Egg
• 1 cup Gluten-Free Breadcrumbs
• 1 cup Olive Oil

Instructions

1. 1In a medium (2-3 quart) saucepan, heat 1 tablespoon of the 1 cup of olive oil over medium heat (300-325°F / 150-160°C). Add the 1 cup of Arborio Rice and toast for 2-3 minutes, stirring constantly, until the edges of the grains become translucent. Stir in the 1/2 tsp of saffron threads for 30 seconds until fragrant.
2. 2Gradually add the 3 cups of vegetable broth, about 1/2 cup at a time, stirring frequently and allowing each addition to be mostly absorbed before adding the next. Continue cooking for 18-20 minutes, or until the rice is tender but still firm to the bite (al dente) and the mixture is creamy.
3. 3Remove the saucepan from the heat, then stir in the 1/2 cup of Parmesan cheese until fully combined. Spread the risotto onto a large, flat plate or baking sheet to cool completely to room temperature, which will take at least 30-45 minutes; cooling is essential to make the arancini easy to shape.
4. 4Cut the 4 oz of mozzarella cheese into 1/2-inch (1.25 cm) cubes. In a shallow bowl, whisk the 1 egg until well combined; in a second shallow bowl, place the 1/2 cup of tapioca starch; and in a third shallow bowl, place the 1 cup of gluten-free breadcrumbs.
5. 5Take about 2 tablespoons of the cooled risotto and flatten it into a disc in the palm of your hand, then place one 1/2-inch mozzarella cube in the center. Carefully enclose the mozzarella with the risotto, shaping it into a firm, round ball about 1 1/2 to 2 inches (4-5 cm) in diameter. Roll each arancino first in the 1/2 cup of tapioca starch, then dip it into the whisked 1 egg, and finally roll it in the 1 cup of gluten-free breadcrumbs until completely covered; repeat for all the risotto and mozzarella.
6. 6Pour the remaining 1 cup of olive oil into a deep, heavy-bottomed skillet or pot (e.g., a 10-inch or 12-inch cast iron skillet or Dutch oven) until it reaches a depth of about 2-3 inches (5-7.5 cm). Heat the oil over medium-high heat until it reaches 350°F (175°C), then carefully place 3-4 arancini into the hot oil, ensuring not to overcrowd the pan. Fry for 4-6 minutes, turning occasionally with tongs, until they are golden brown and crispy on all sides; repeat with the remaining arancini.
7. 7Using tongs or a slotted spoon, transfer the fried arancini to a plate lined with paper towels to drain any excess oil. Serve the arancini warm.

Substitutions

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