In a large mixing bowl, add the cooked risotto, using a spatula to break it up.
Add the leftover turkey and brie, stirring to combine.
Lightly moisten your hands with water, rolling the mixture into 12 balls. Continue to wet your hands frequently to prevent sticking.
Place the arancini mixture on a tray and store in the fridge to chill for 30-60 minutes,
Prepare 3 bowls, one with the gluten free flour, the second with the beaten eggs, and third with the dry stuffing mix.
Dip the arancini balls into the flour, tapping to remove excess, then coat in egg wash and dry stuffing.
Heat the oil in a pan to shallow fry on a medium-high heat. It should be about 175°C. You may not need to use all the oil, just enough to cover ½ inch to ¾ inch of the pan.
Carefully add the arancini to the hot oil, 3-4 balls at a time. Cook each side 3-4 minutes until golden and crunchy before flipping over to do the same to the other side.
Remove from oil and drain on kitchen towel.
Top Tip – Serve with cranberry dipping sauce for a dreamy Christmas themed treat!
