You might not think Arancini are suitable for picnics, but I can eat them cold. What is rice salad after all but cold rice with some flavourings? Of course, they are yummy warm too, and the cheese is more fluid, but either way, they are yum. You will get 12 from this mix.
I use my basic risotto recipe, with some modifications.
Leave out the bbq chicken and the peas. Leave out the fire-roasted capsicums, and just use olive oil, or flavoured olive oil to start the risotto. Cut up the spring onions very very finely. For added colour, you can put a tiny pinch of saffron into the stock, otherwise your arancini might look a bit sickly when cooked.
Make up the rest of the risotto according to the recipe, but do this the day before you need it. When the risotto is done, place in a greased dish, cover with plastic wrap, and put in the fridge overnight. It needs to dry a little, and to ‘set’ as you will have to get your hands in it to finish it off, and obviously you can’t do this when it is hot and slippery.
To make the arancini:
Preheat the oven to 160 celcius fan forced, 180 if not. (I don’t like to deep fry them, I prefer to bake them).
I quantity risotto
Olive oil spray
100g mozzarella, cut into 12 cubes
1 cup gluten free breadcrumbs (you can use regular if you prefer) – have some extra on hand in case you need it
1/2 cup gluten free plain flour
2 eggs – small or medium
Divide your cold risotto into 12. Form each into a ball around a cube of mozzarella, then roll around on a cutting board or your bench to form a conical shape (or if you are really clever, a pear shape, I have never mastered this). Roll the arancini in flour, then dip in egg, then roll to coat in the breadcrumbs. Place on a greased baking tray, then repeat with the other portions. Spray all over well with olive oil, then put in fridge for a few minutes. Bake for 20-25 minutes or until crisp.
Cooked arancini can be wrapped in plastic wrap and frozen for up to three months.