As part of our KISS Campaign, I came up with another starter idea. I was looking for something to make with rice and found many recipes for Arancini (Italian rice balls). I changed the recipe to make it gluten, wheat and dairy free. As always my recipes aren’t designed to be definitive, but inspirational.
GLUTEN FREE, WHEAT FREE AND DAIRY FREE
1 x 500g packet of risotto rice – I used Arborio rice found in all major supermarkets
Dairy free spread for frying
1.2 litres gluten free vegetable stock
2 x tbs cornflour
Sunflower oil for dipping and frying
For the Salsa
1 x onion
2 x cloves garlic
2 x sticks celery
2 x carrots
½ red pepper
½ green pepper
1 x tin plum tomatoes
½ litre gluten free vegetable stock
Splash red wine
Handful fresh basil
Preparation time: 30 minutes
Cooking time: 20 minutes
Serves / makes: eight portions
1. Fry the rice in a little dairy free spread.
2. Add the stock a little at a time until all the stock is absorbed and the rice is tender.
3. Set the rice aside to cool.
4. Prepare the salsa by sautéing the vegetables and adding the herbs and seasoning to taste.
5. Add the tomatoes and stock. Lastly add the wine to taste. Leave to simmer gently.
6. Add a little water to the cornflour to make a thin runny paste.
7. Dip your hands in a little oil and then spoon handfuls of the still warm rice into your hands to make golf-ball sized balls. I found it easier to work the rice when it was warm, rather than when it had been chilled. I flattened the balls slightly to make them disc-shaped.
8. Dip the discs into the cornflour-water mix and then fry in a little sunflower oil.
9. Fry both sides until golden brown ensuring the centre is piping hot.
10. Chop fresh basil into the salsa and serve immediately with the hot rice balls.