#arborio rice

[fullcravings]

Pastiera di Riso - Italian Rice Pie

[paulpingminho]

[mayadawn]

~Seafood Arancini Balls~

Recipe by: 'Mangia Bedda'

[foodfarrago]

caramelized shiitake mushroom risotto

[fcukfodmap]

Low-FODMAP Gluten-free Waffled Arancini

Arancini are (apparently) an Italian street food made of balls of risotto rice stuffed with stuff and deep fried, kinda like a croquette. And you can make them in the waffle iron! I mean, maybe these shouldn't be called arancini anymore, because they're neither ball-shaped nor deep fried. Whatever, they were so freaking tasty you call them anything, just not late for dinner. Ba dump tss.

To the recipe!

Waffled Arancini

2 c cooked arborio rice, cooled

1/2 c grated Parmesan

1/4 tsp ground pepper

3 large eggs

2 oz fresh mozzarella, cut into 8 chunks

4-5 slices gluten-free bread

2 tbsp Italian seasoning

cooking spray, salt

marinara for dipping

Combine cooked rice, Parmesan, pepper, and one of the eggs. Mix to combine. Form the dough into 8 rice balls, stuffing the mozzarella into the middle of each. (I put the rice mixture in my hand, made a divot, put the cheese in the middle, and then basically closed my hand around the cheese. Wet hands help.) Set on aside on a plate.

Tear the bread into chucks and put in a blender or other enclosed chopping apparatus with the Italian seasoning. Blend until the bread and seasoning are well mixed, and the bread is fine crumbs. Place crumbs in a shallow bowl. In another shallow bowl, whisk the remaining eggs. Working one at a time, gently roll the rice balls in first the eggs, then the seasoned bread crumbs.

Spray the waffle iron with cooking spray and heat on medium. Place one ball in the center of each waffle square, close and lock the lid. Cook for 4 minutes. Remove the waffled arancini to a plate, and repeat with the 4 remaining rice balls. Serve with warm marinara.

Admittedly I was hungry because the return to normal time from Daylight Savings has messed up everyone's circadian rhythms, but for serious, these were so good the household started fighting over them. Two each was not enough, and they're fairly decently sized. I'd be willing to bet if I made a double batch, those would be gone too. Like any appetizer-y thing, these require a fair amount of putzing, but they're not tricky nor require finesse. Complete win.

Couple few notes re: FODMAP. Everything here is FODMAP friendly. The only thing which could potentially be iffy is the Italian seasoning. I've been able to source an Italian mix which has no garlic, but I know some of the commercially available ones include it in the mix. If you want to make some at home, a mix of dried basil, oregano, thyme marjoram, rosemary, parsley, and sage -- omitting or including whatever pleases you, in whatever ratio -- can sub for a store-bought mix. Otherwise, everything is copacetic.

I think you can use any short-grained rice, like sushi rice -- it doesn't have to arborio -- but I would not sub with regular long-grained rice. I suspect these rices have different starch contents or something, and the rice balls won't hold together right if you use the wrong kind. I suppose you could try it out, but only if you're willing to frustrated-cry in the kitchen when everything goes to hell.

So! I'm making these again, maybe tomorrow. I cannot stress enough how freaking good they are.

Resigned disclaimer: I am no dietician. I'm doing my best to minimize FODMAPs in my diet, but it's possible for me to be misinformed or mistaken about various ingredients.

[yasssss-food]

Arancini di Riso (Sicilian Rice Balls)

[certifiedceliac]

Guyanese Sweet Rice Pudding (via Metemgee)

[morethansalad]

Butternut Risotto with Leeks (Vegan)