Chorizo & Cheese Arancini

To make chorizo and cheese arancini from scratch, start by sautéing finely diced onions in vegetable oil until golden brown. Then, add diced chorizo and cook for about 5 minutes. Stir in Arborio rice and gradually add water while stirring until the rice absorbs the liquid. Once cooked, let the mixture cool, then mix in grated Parmesan cheese. Form small balls, coat them in flour, egg, and panko crumbs, and deep fry until golden brown. Serve with a lemon mayo dip made from mayonnaise, lemon zest, and lemon juice.

Traditional chorizo and cheese arancini are not gluten-free due to the use of all-purpose flour and panko breadcrumbs. However, you can make them gluten-free by substituting the all-purpose flour with a gluten-free flour blend and using gluten-free breadcrumbs instead of panko. Always check the labels of your ingredients to ensure they are gluten-free.

If you're looking for a substitute for chorizo in arancini, consider using Italian sausage, cooked bacon, or even a plant-based sausage for a vegetarian option. You can also add spices like smoked paprika and garlic to mimic the flavor of chorizo. Just be sure to adjust the cooking time based on the substitute you choose.

To store leftover chorizo and cheese arancini, let them cool completely before placing them in an airtight container. They can be stored in the refrigerator for up to 3 days. For longer storage, consider freezing them. Place the cooled arancini in a single layer on a baking sheet, freeze until solid, then transfer to a freezer-safe bag. They can be reheated directly from frozen in the oven or air fryer.

Chorizo and cheese arancini pair well with a variety of side dishes. Consider serving them with a fresh salad, such as a simple arugula salad with lemon vinaigrette, or roasted vegetables for a balanced meal. You can also serve them with a tangy dipping sauce, like the lemon mayo dip included in the recipe, or a spicy marinara sauce for added flavor.