Gluten free Arancini balls with tomato sauce.

Ingredients for Arancini balls ( Makes 12):

 2 shallots

400g of risotto rice

600ml of vegetable stock

50ml of gin of white wine

40 grams of parmesan

1tbsp of olive oil

A knob of butter

2 eggs

50g of flour

100g of gluten free breadcrumbs ( more if needed)

one ball of mozzarella

Ingredients for Tomato sauce

1 tin of tinned tomatoes

3tbsp of tomato puree

3tbsp of sugar

1tbsp of basil

season to taste

Method for the Arancini balls:

To begin with put all of the stock into a saucepan and simmer.

Whilst waiting for the stock to simmer, dice the shallots and cook in a separate saucepan with the butter and olive oil.

Once the shallots are soft and translucent add a few sprigs of Thyme and add the rice, stirring so that all grains are coated with the butter and oil. Add the gin or white wine at this stage and wait until the liquid is absorbed.

Once the liquid has been absorbed add the stock ladel at a time until all the stock is absorbed by the rice.

Once you have done add the parmesan and leave to cool ( About an hour)

Once the risotto is cooled separate into 12 equal portions and put a piece of mozzarella in the middle and make into balls.

Once they are in balls coat in flour, then the eggs (whisked in a bowl) and then the breadcrumbs.

Once all Arancini balls are bread crumbed place in the fridge to firm up for an hour before placing them in the air-fryer for 20 minutes at 200c or in the oven for 25 minutes at 180c .

Method for the tomato sauce:

Mix all the ingredients into a small saucepan and cook on a lower heat for 25 minutes stirring occasionally.