Ricetta Arancini senza glutine (GLUTEN FREE)
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).
Ingredienti per circa 25 arancini di 160 grammi
- 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.
- 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
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
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.
- 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
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
- 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.
Alternative: baked instead of fried
If instead you have decided to bake them, it will be enough:
- Bake in preheated oven at 200 degrees for 15 minutes
- Remove from the oven, leave to slightly cool and taste.
Enjoy your arancini!
You can make your ragù richer by adding a cheese that melts well or, as is the tradition in some cities, hard-boiled eggs and ham.
To make your sauce creamier and sweeter, substitute the tomato paste with about 300 ml of cherry-tomato purée.
- Arancinotto Staff