For the arancini
2 tbsp olive oil
1 tbsp garlic infused oil
250g/9oz arborio rice
125ml/4½oz dry white wine
700ml/1lb 9oz fresh chicken stock, hot
pinch of saffron
2 tbsp lactose free butter
30g/1oz parmesan, grated
2 rashers pancetta
1 fresh rosemary sprig, leaves only
150g/5½oz gluten free ciabatta, chopped into pieces
50g/1¾oz ball Buffalo mozzarella, finely chopped
25g/1oz fontina cheese, grated
1 egg, lightly beaten
salt and freshly ground black pepper
For the arrabiata sauce
½ tbsp olive oil
1 tsp garlic infused oil
1 red chili, finely chopped
25g/1oz fresh basil, leaves picked, stalks finely chopped
400g tin plum tomatoes
Serves - 4
Heat the oil in a heavy-based pan over a medium heat and stir in the garlic infused oil and rice and toast for a few minutes. Pour in the wine and cook, stirring, until evaporated.
Meanwhile, heat the chicken stock. Stir a ladleful of hot stock into the rice until it has been absorbed.
Keep adding the stock, a ladleful at a time, adding the saffron halfway through cooking, until the rice is nearly cooked.
Remove the rice from the heat, stir in the lactose free butter and leave covered for 4 minutes.
Stir in the Parmesan and then spread the mixture onto a cool baking sheet until ready to use.
Meanwhile, to make the sauce, heat the oil in a pan over a medium heat and fry the chili and basil stalks lightly for 5 minutes.
Stir in the garlic infused oil, tomatoes and simmer for 20 minutes.
Remove the tomatoes from the heat and blend using a hand blender. Stir in the basil leaves and leave to one side in a warm place until ready to serve.
Fry the rashers of pancetta with the rosemary until crisp in a pan.
Tip into a food-processor with the gluten free ciabatta and blend into breadcrumbs. Tip the mixture into a bowl.
In a bowl, combine all the remaining ingredients, other than the egg, mix well and form into 16 balls.
Pack the cooled rice around the filling ball and brush each with beaten egg and then roll through the gluten free breadcrumb mixture until covered.
Heat a deep fryer to 180C, or until a cube of bread browns in 20 seconds.
Deep fry the arancini in batches for 2–3 minutes until golden.
Remove from the oil with a slotted spoon and drain on kitchen paper. Serve with the arabiatta sauce.
Recipe adapted from: Good Food