Fellow Italian-lovers will agree that there is nothing more enticing than arancini balls. If creamy risotto coated in crispy bread crumbs, exploding with gooey cheese sounds good to you, you’ll go crazy for these scrumptious snacks.
1 - Put the water, rice and salt into a pan. Bring to a boil and cook over a very low heat, stirring frequently, until the water has been absorbed. Set aside to cool slightly.
2 - Stir in the parmesan, butter and 1 egg.
3 - Beat the remaining egg in a deep plate and season lightly with salt and pepper.
4 - Form the cooled rice into 10 balls. Make a depression in the centre with your finger and fill with the diced cheese. Seal the opening.
5 - Dust the rice balls with flour and roll first in beaten egg and then in breadcrumbs.
6 - Heat the oil in a deep heavy-based pan and fry the rice balls, a few at a time until golden and crisp. Drain on absorbent kitchen paper.
7 - Place on a serving plate and garnish with thyme.
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- 500 ml water
- 300 g | 1 1/3 cups arborio rice
- 1 pinch salt
- 50 g | 1/2 cup grated parmesan cheese
- 2 tbsp butter
- 2 eggs
- Salt and pepper
- 150 g mozzarella cheese, diced
- 2 - 3 tbsp gluten free plain (all purpose) flour
- 4 - 5 tbsp gluten-free breadcrumbs
- Vegetable oil, for deep frying
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