Originally served as street food in Sicily, these little rice balls are now available at most Italian Delis around the country. But none of them makes a gluten free version. I always buy one or two and finally decided to make them for Victoria and Isabella.
All you do is make a Risotto Milanese (just add some Saffron), let it cool for the night. Next day take a scoop of the COLD Risotto, flatten it, put a chunk of cheese inside, bread crumb them and deep fry until golden brown. Please note that any food that you deep fry, should be at room temps, for faster and more even cooking.
Yes, you could theoretically bake them in the oven and get the same results, but really, baking foods is for Sissies. Grease always adds flavor. Bake a cake but deep fry the rest.
In Italy you can choose from many versions, many of them add Ragu inside, which is Bolognese sauce. Cheese is fine though. On our last trip to the Italian Store, we found this great, flavorful Cherry Tomato sauce. Perfect with these gluten free Arancini.
Here are instructions for the Risotto, in case you forgot:
PREPARE A RISOTTO MILANESE, LET IT COOL
MAKE NICE FIRM KUGELN
FLOUR, EGG, GF BREAD CRUMBS
THE FUN PART. DEEP FRYING WITHOUT SETTING THE HOUSE ON FIRE
SERVE WITH TOMATO SAUCE
BOUGHT AT THE ITALIAN STORE, EXCELLENT!
PERFECT LEFTOVERS, NUKE FOR 60 SECONDS, EAT!