Ricetta Arancini senza glutine (GLUTEN FREE)

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Gluten Free Arancini (provisional translation)

Who is gluten intolerant, how can you taste this delicacy?

Here is a guide to make classic arancini with meat sauce, but we will also include some good advice for making arancini with butter (with béchamel sauce).

Tradizional

Medium

160 grams

Meat

Ingredienti per circa 25 arancini di 160 grammi

For rice:

1 Kg of rice (we usually use 500 gr of the Roma variety and 500 gr of Originario)
2.2 liters of vegetable stock (gluten free nut)
2 bags of saffron
20 grams of salt
150-200 grams of butter

For the sauce:

1 onion
1 carrot
1 stalk of celery
2 bay leaves
a pinch of powdered cloves
250 grams of minced beef
250 grams of minced pork
half a glass of white wine
2 tablespoons of tomato paste
200 grams of peas
salt as required
pepper enough

Alternative to meat sauce: arancini with béchamel sauce

Ingredients for 1 liter of gluten-free béchamel:

100 g of butter
80 g of cornstarch (corn starch) or starch
1 liter of whole milk
1 pinch of salt
1 pinch of nutmeg

Procedure: look at the box in the "procedure" section below.

For frying:

180 ml of water
100 gr of gluten-free flour, such as cornmeal or rice flour (read below)
1 egg (optional)
150 grams of gluten-free breadcrumbs

Here is a list of flours, but read carefully the label and make sure that there are no traces of wheat flour or other contaminants dangerous for people with celiac disease:

Brown rice flour
White rice flour
Broad bean flour
Bean flour
Amaranth flour
Potato flour
Soy flour
Tapioca flour
Granothurn flour or corn flour
buckwheat flour
Millet flour
Quinoa flour
Sorghum flour
White or red teff flour
Pea flour
Lentil flour
Hemp flour
Absolutely to be avoided are wheat flour (wheat), spelled flour, barley flour,
of rye and wheat khorasan (kamut flour).

Alternative: baked arancini instead of fried

If you prefer to cook baked arancini instead of fried, here's how to prepare puff pastry. To cook baked arancini is not obligatory, but gives the arancino its beauty and rigidity.

Recipe of gluten-free puff pastry:
Ingredients for about 350 g of gluten-free puff pastry, ideal for a 22 cm diameter base:

100 g of butter
100 g of gluten-free flour for the dough (corn or rice flour)
80 g of gluten-free flour to work the dough (corn or rice flour)
80 ml of very cold water

Procedure

Rice

How to prepare the rice:

In a saucepan, put the broth, the butter, the saffron and the salt
When the stock is boiling, add the rice and mix well
Cover and cook over low heat until the rice absorbs all the broth and is cooked but al dente
When cooked, stir, pour the rice on a cold surface and spread evenly to allow rapid cooling
When the rice is cool down, it is ready to prepare the arancini

Importante

It is important to let the rice dry well during cooking. It should not be too hot or too wet, or it could stick to the mold.

For more informations about rice, Click here.

The filling

Finely chop the onion and fry in a oil thread
Add the minced pork and veal and brown over high heat
Add the peas and mix well
Add some white wine and let it reduce
Dissolve the tomato concentrate in a glass of water and add to the meat
Lower the heat, add salt and pepper and cook until the stock is creamy, then turn off the heat and allow to cool
Shape the arancini and put in the freezer a couple of hours before passing the arancini in the batter

Alternative: Bechamel sauce

Put the butter into small pieces in a pan and melt on a low heat.
When it is completely melted remove the pan from the heat and slowly add the cornstarch, preferably sieved to avoid lumps.
Mix well to make it melt and when it is well blended with butter put the pan on the stove and cook for a couple of minutes, stirring constantly.
Then add the cold milk to the wire, continuing to mix.
Add a pinch of salt and nutmeg.
Cook for about 15 minutes on low heat, stirring constantly, until the béchamel is thickened or until the desired consistency is obtained.
If you prefer, add gluten-free ham cubes to the béchamel.

How to shape the arancini

1 - Fill the base of the Arancinotto with rice and use a spoon to pack it down firmly.

2 - Put the lid on the base and insert the plunger as far as it will go.

3 - Remove the plunger and spoon your filling into the central hole, packing it in with a teaspoon to ensure there is a generous amount.

4 - Cover the top with a thin layer of rice and press it down using the other end of the plunger.

5 - Take the cover back off of the Arancinotto and gently remove your arancino.

Frying or cooking

The finishing touch

Put the arancini in the batter and in the bread crumbs as follows:

In a bowl, place the flour
Add the egg and water and beat well with whips
When the batter is smooth and dense, pass the arancini
Immediately after having passed them in the batter, pass the arancini in bread crumbs

Alternative: baked instead of fried

It is possible to cook baked arancini, and in this case the procedure is different.

Roll out the puff pastry and, with a pastry rings a little larger than the arancine (alternatively you can use saucers as molds), cut out two circles
Place a circle on the top and the other on the bottom of an arancina and make sure to adhere well
Proceed in the same way with all the arancine and place them on a baking sheet lined with parchment paper
Brush the egg yolks on the surface of the arancine

Frying

Fry in plenty of oil until golden brown, to ensure your arancini fry up perfectly, use one of the following oils: peanut oil, olive oil, or palm oil.
Heat the oil to the ideal temperature, 190°C, either in a frying pan or by setting the temperature on your deep fryer.
If using a pan, you can make sure that the oil has reached the proper temperature by dropping in a bread crumb. If it sizzles, then the oil is ready.
Immerse the arancini gently in the oil, only a few at a time, so as to prevent the temperature of the oil from falling too low.
When they are done, place the arancini on absorbent paper, then serve.
Serve the arancini with sauce on the side.