30 October 2008

Boulettes de riz sans gluten ou Arancini Sicilienne

	Ingredients for 15 gluten-free rice balls 450g de riz pour risotto 16cl wine blanc 90 cl chicken stock 1 onion 20 g of butter to the onion 20 g of the butter 30g parmesan 1 tablespoon of oil salt pepper
	For the filling :1 egg 25g parmesan 80g of mozzarella (half a ball)
	Preparation before frying :of cornstarch 3 beaten eggs gluten-free breadcrumbs oil for frying
	All cooking is done over low heat (N ° 2 for hotplates).Saute chopped onion in the oil and 20g butter.
	Add the rice and fry : it will become transparent.
	Then add the white wine into the rice and mix.
	The rice has completely absorbed the wine.
	Pay 2 ladles of chicken stock, mix, until completely absorbed.
	Continue to pay 2 ladles of stock, once absorbed, continue until the liquid.
	The rice is cooked.
	Pay off the heat 20g butter and 30g parmesan. Stir. Taste and season to taste.
	Cool.
	Prepare stuffing. Mix 1 egg, 25g parmesan and mozzarella 80g (half a ball) cut into small cubes.
	Here is the farce.
	Prepare the ingredients for the meatballs panner : starch, 3 beaten eggs and breadcrumbs.
	Make a ball of rice and dig with your finger, and pour a teaspoon of stuffing. Close the ball. With slightly wet hands on work is easier.
	Roll the ball in the starch.
	Then roll in beaten egg and then breadcrumbs.
	Ask the meatballs on a platter.
	Brown in a pot with hot oil.
	Once golden, place them on absorbent paper.
	Your gluten-free rice balls are ready.
	When you crunch the rice dumpling you will discover the mozzarella melts, délice.Cette an Italian specialty is easy to perform, but we have unfortunately, time to prepare this recipe. You can also change the stuffing and put in place small pieces of chicken in tomato sauce and parmesan.