Recipes

Sausage  Arancini

  • Prep time

    30 min

  • Cook time

    45 min

  • Servings

    5
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Ingredients

  • 1 onion, chopped
  • 30 ml (2 tbsp) of olive oil
  • 180 ml (3/4 cup) of arborio rice
  • 60 ml (1/4 cup) of white wine
  • 750 ml (3 cups) of hot chicken broth
  • 125 ml (1/2 cup) of grated Parmigiano Reggiano
  • 60 ml (1/4 cup) of fresh basil, chopped
  • 1 package (375 g) of spicy Italian ROMA sausages, meat removed from casings
  • Salt and pepper
  • 4 eggs, lightly beaten
  • 500 ml (2 cups) of breadcrumbs, sifted
  • 500 ml (2 cups) roasted tomato and red pepper sauce

Preparation

  • In a saucepan, soften the onion in the oil. Add the rice and cook for 1 minute, stirring to coat well with oil. Deglaze with the wine and continue cooking over medium heat, stirring frequently, until the liquid is completely absorbed.
  • Add the broth, about 250 ml (1 cup) at a time, stirring frequently and allowing the liquid to be fully absorbed between each addition.
  • After about 30 minutes, the rice should be tender. Add the Parmesan and basil, stirring until the cheese is melted.
  • Meanwhile, in a skillet, cook the sausage meat, breaking it up, until browned. Transfer to the risotto and mix well. Adjust seasoning.
  • Spread the risotto onto a baking sheet and cover with plastic wrap. Refrigerate for about 2 hours.
  • Place the flour in a shallow bowl, the eggs in a second bowl, and the breadcrumbs in a third.
  • Using a spoon, scoop about 15 ml (1 tbsp) of risotto for each arancini and shape into balls with your hands. Coat in flour, dip in the egg mixture (letting excess drip off), then coat with breadcrumbs.
  • Sift the breadcrumbs, then dip the balls again in the egg and coat once more with breadcrumbs.
  • Fry in oil, about eight balls at a time, until golden brown, about 2 minutes. Drain on a tray.
  • Serve with the roasted tomato and red pepper sauce.
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Roma  products  used  in  this  recipe

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