250g/9oz risotto rice, preferably Arborio or carnaroli
200ml/7fl oz white wine
handful fresh flat-leaf parsley, roughly chopped
1 bunch fresh chives, finely chopped
1 bunch fresh mint, finely chopped
55g/2oz Parmesan, finely grated, plus extra for serving
100g/3½oz Taleggio, cut into 1cm/½in pieces
100g/3½oz gluten free plain flour
2 free-range eggs, beaten
125g/4½oz gluten free breadcrumbs
vegetable oil for deep fat frying
1 lemon, cut into wedges
Serves - 2
Bring the stock to the boil in a large saucepan then maintain it at a gentle simmer. Meanwhile, heat the oil in a saucepan on a medium to low heat, add the rice and cook for 2 minutes mixing well and coating all the rice, then add the wine and simmer until evaporated.
Add the hot stock to the rice mixture one ladle at a time, stirring continuously and allowing the rice to absorb the stock before adding the next ladle.
Keep repeating the process until all the stock has been used up, the rice mixture should be almost cooked and thick. Stir the herbs and parmesan into the mixture. Spread the risotto onto a tray, allow to cool, then refrigerate until completely cold.
To shape the arancini, roll tablespoons of the risotto into balls, then press a piece of Taleggio into the centre of each ball and enclose the cheese in the rice completely.
Place the gluten free flour, egg and gluten free breadcrumbs into 3 separate bowls. Lightly dust each arancini in the gluten free flour, then dip into the egg and roll in the breadcrumbs until evenly coated.
Fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with the oil. Heat to 180C (a cube of bread should turn brown in one minute when dropped in.)
Deep fry the arancini in batches, for 3 minutes at a time, turning constantly, until heated through and golden brown. Drain on a plate lined with kitchen paper. Serve with grated parmesan and the lemon wedges and some baby leaves drizzled with balsamic vinegar.