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Nutrition Facts
Serving Size 1 (0g) Recipe makes 12 servings
Calories 0
Calories from Fat 0		(0%)
Amount Per Serving		%DV
	Total Fat 0.0g	0%
	Saturated Fat 0.0g	0%
	Monounsaturated Fat 0.0g
	Polyunsaturated Fat 0.0g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 0mg		0%
Potassium 0mg		0%
Total Carbohydrate 0.0g		0%
	Dietary Fiber 0.0g	0%
	Sugars 0.0g
Protein 0.0g		0%
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Simple Arancini, Gluten Free, Egg Free

Recipe #388336 | 20 min | 10 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: canthelpmyself
Sep 1, 2009

This is a really quick and easy way to turn left over risotto into delicious gooey balls. After looking at other arancini recipes on here loaded with eggs, butter and cheese and unnessary processes I thought I'd better post this just so people know there's an alternative that is really simple and yummy and also great for kids to make (except for the frying) For vegan risotto just use olive oil and don't add cheese. Using a good quality stock will make a huge difference to the resulting flavour. Also add extra salt to taste because normally the parmesan would add a lot of salt. The rissotto should be cold and quite thick and firm. If it's a bit wetter you can roll it and put it in the freezer for a few minutes. You can also roll them way ahead of time and fry them when needed. And yes they really do hold together beautifully without eggs. Enjoy

SERVES 12 (change servings and units)

Ingredients

leftover risotto rice
gluten free breadcrumbs
oil (for deep frying)

Directions

1
roll the rissotto into walnut sized balls and coat well in the breadcrumbs rolling the breadcrumbs well into the outside.
2
Heat the oil and deep fry until dark golden brown.
3
For traditional Arancini cut mozzarella into small cubes and roll the ball with a cube inside.