Crispy on the outside, molten in the middle – arancini are the best thing you can do with leftover risotto. Fogdog's Premium Gluten Free Breadcrumbs give these a genuinely golden, crunchy coating that holds up beautifully whether you fry or bake them. Serve with a rich tomato dipping sauce and you've got a bonafide crowd-pleaser.
Ingredients (makes roughly 16)
For the arancini:
- 600g cold risotto
- 100g taleggio (or mozzarella) cut into 16 small chunks
- 100g frozen peas, thawed
- 1 lemon, zested
- 2 eggs, lightly beaten
- 150g Fogdog Premium Gluten Free Breadcrumbs
- Neutral oil, for frying
- Flaky sea salt and finely grated parmesan, to finish
For the tomato dipping sauce:
- 2 x 400g cans crushed tomatoes
- 3 cloves garlic, crushed
- 250ml red wine
- 250ml stock
- 2 tbsp tomato paste
- 1 tbsp sugar
- 1 tsp finely chopped parsley
- 1 tsp thyme leaves
- Salt and freshly ground black pepper
Method
- Start with the tomato sauce. Combine all the sauce ingredients in a pot and simmer uncovered for 30 minutes, stirring occasionally, until thickened and deep in flavour. Season to taste and set aside – it reheats beautifully, so this can be made a day ahead.
- Tip the thawed peas and lemon zest into the cold risotto and mix well to combine.
- To make the arancini, take about 40g of cold risotto in the palm of your hand and press a chunk of taleggio into the centre. Add another 20g or so of risotto on top to fully enclose the cheese, then roll firmly into a ball. Repeat until all the risotto is used.
- Dip each ball in beaten egg, then roll in Fogdog Premium Gluten Free Breadcrumbs until well coated all over. Arrange in a single layer on a lined tray, cover, and refrigerate for at least 1 hour – or up to 12 hours if you've got time.
- To fry, pour enough neutral oil into a heavy-based pot to reach about 4cm deep. Heat until a breadcrumb dropped in sizzles immediately. Cook the arancini in batches, turning occasionally, until deep golden all over and the cheese inside has melted. Don't overcrowd the pot. Drain on paper towels or a metal rack.
- Sprinkle with flaky salt and a little grated parmesan. Serve immediately with the warm tomato dipping sauce alongside.
To bake instead: Preheat oven to 180°C fanbake. Arrange arancini on a lined tray, brush or spray with oil, and bake for 20 minutes until golden and crisp.