Italian Arancini Risotto Balls
My friend Tess and I were touring in Rome this past fall and we found an outlying neighborhood market that was selling the most amazing native food. We fell for these rice balls!
Arancini, as they are known, are a popular snack among the locals in Italy. Typically these Arancini are deep-fried. I told Tess I would come up with a recipe for them, hopefully a bit healthier. I make mine gluten-free, add some extra veggies, and I bake mine instead of frying. Being so unique, they are a great complement to a festive meal. They infuse some culture and great taste!
You can always switch out the tomatoes and make your risotto with mushrooms, peas, or even olives. For a dairy-free version, simply omit the Parmesan. They will still taste great.
Ingredients
1 c Arborio rice (see tips below)
3 T olive oil (divided)
½ c diced onions
¼ c dry white wine
2 c chicken broth
2 t salt (divided)
½ c shredded Parmesan (omit for dairy-free)
1 plum tomato (diced, about ¾ c)
½ c fresh basil (diced)
1 c gluten-free bread crumbs
2 t Italian seasoning
¾ c brown rice flour
2 eggs (beaten)
Marinara sauce for serving (optional)
Instructions
Preheat oven to 350°. Heat 2 T of olive oil in a medium saucepan, add onions and cook until softened. Add dry rice and continue stirring for a minute. Add wine and stir until it is absorbed. Add broth one cup at a time, allowing for complete absorption of the first cup before you add the second. Once the second cup is completely absorbed, stir in the Parmesan. Then fold in the tomatoes and the basil. Allow the risotto to completely cool, chill if you have the time.
Prepare a baking sheet with cooking spray. Combine the bread crumbs, Italian seasoning, and remaining 1 t of salt. Set up a station with a bowl each for the bread crumb mixture, the brown rice flour, and the beaten eggs. Form golf ball-sized balls with your risotto mixture. Roll in the flour, dip, and cover in the egg and then roll in the bread crumb mixture. Place on the prepared baking sheet.
Use the remaining 1 T of olive oil to brush the top of each ball. This helps give a crispy texture. Bake for 30 minutes. Serve immediately. If serving with marinara sauce, put a splash of sauce on the plate and place a warm rice ball on top of the sauce. Makes 12 Arancini balls.