You really shouldn't be restricted when eating on a gluten free diet. Gluten free breads are now readily available and tasting good, so bread-crumbed products are no longer off limits. You might just have to put a bit of effort in, but the results are definitely worth it.
My fiancée made these fantastic Arancini (risotto balls), using a leftover mushroom risotto I had frozen.
Ingredients you'll need:
- Leftover risotto
- Gluten Free Breadcrumbs (whizz a couple of slices of genius bread in a food processor)
- 2 eggs, whisked
- Gluten Free plain flour
- Vegetable oil for deep drying
- 1 onion chopped
- 1 clover of garlic chopped
- 1 tin chopped tomatoes
- Salt and pepper
For the tomato sauce fry the onion in and garlic in a pan till soft, add the chopped tomatoes and a pinch of salt and pepper and simmer to reduce. This should take around 15 to 20 minutes.
For the Arancini roll some risotto into a golf ball shape then push in a cube of mozzarella and re-roll. Repeat this until you have rolled all your risotto balls. Then roll in flour, dip in the egg mix and finally roll in the bread crumbs. Once you have your risotto balls ready, heat a large pan of vegetable oil. The oil needs to be hot, you can test this by dropping a small cube of gluten free bread in, it should brown in around 30 seconds. Once your oil is hot use a spoon to lower the risotto balls in (you might need to do them in batches), they should only take a few minutes and are done when golden brown.
Serve as below with a green salad. Enjoy!