Gluten-Free Arancini with Saffron Risotto
Crispy fried risotto balls filled with mozzarella and peas, made with gluten-free ingredients and flavored with saffron for a vibrant color and rich taste.
Ingredients
- 1 cup Arborio rice
- 4 cups Vegetable broth
- 0.25 teaspoon Saffron threads
- 0.5 Onion
- 2 tablespoons Butter
- 0.5 cup Grated Parmesan cheese
- about 113 g Mozzarella cheese (cubed)
- 0.5 cup Frozen peas
- 1 cup Gluten-free breadcrumbs
- 2 Eggs
- for frying Olive oil
- to taste Salt and pepper
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Prepare saffron risotto: Heat butter in a saucepan over medium heat. Add chopped onion and cook until softened.
- 2Add Arborio rice and cook for 1-2 minutes, stirring constantly.
- 3Add saffron threads. Gradually add warm vegetable broth, one ladle at a time, stirring constantly until each addition is absorbed before adding the next. Cook until rice is creamy and al dente, about 20-25 minutes.
- 4Stir in Parmesan cheese, salt, and pepper. Let cool completely.
- 5Shape risotto into small balls. Make a small indentation in the center of each ball and fill with mozzarella and peas. Seal the edges to enclose the filling.
- 6Dip each arancini ball in beaten egg, then dredge in gluten-free breadcrumbs, pressing to adhere.
- 7Heat olive oil in a deep fryer or large pot to 175°C.
- 8Fry arancini balls until golden brown and crispy, about 3-4 minutes. Drain on paper towels.
- 9Serve hot.
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This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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