About the Recipe
A Italian classic normally served as a starter, these cheese filled arancini are crispy on the outside and soft and gooey on the inside. A perfect lunch box filler
Ingredients
Risotto rice
vegetable stock
onions and garlic
salt, pepper and italian herbs
saffron
fresh basil and parsley
grated cheese
cream cheese
eggs
gluten free flour
oil to fry
white wine
Preparation
STEP 1
Cook a whole bag of risotto rice in the rice cooker with the saffron, a dash of oil and salt. Fry the onions, garlic and grated carrot until golden and mix with the rice in a large bowl.
STEP 2
Dissolve two vegetable stock cubes in half a cup of hot water and add this to the mix, mix in a tub of cream cheese, grated cheese, egg and a few tablespoons of gluten free flour to bind the mixture together.
STEP 3
Leave the mixture in the fridge for half an hour to set and make it easier to make into balls without sticking to your hands. Roll the mixture into balls the size of golf balls and then coat the outside in flour before frying.