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Sausage Arancini

Michael Symon
Servings: 8
30 to 45 min

These cheesy sausage bites are perfect for leftover risotto!

  • Ingredients
  • step-by-step directions
Sausage Arancini
  • 2 cups risotto (chilled)
  • 1 egg (plus one egg yolk)
  • 1/2 cup Parmigiano-Reggiano (freshly grated)
  • 8 ounces fresh mozzarella cut into 1/4 inch x 1/4 inch cubes
  • 1 cup finely ground breadcrumbs
  • 1 jar marinara sauce (hot, to serve)
  • 2 tablespoons olive oil (divided)
  • 4 ounces sweet Italian sausage
  • 1 cup onion (minced)
  • 1 cup Arborio rice
  • 3 cup chicken stock (hot)
  • 1/2 cup Parmigiano-Reggiano (freshly grated)
  • In a large mixing bowl, add leftover risotto, egg, egg yolk and parmesan.
  • Begin forming the arancini. Keep a small bowl of water near for your hands. Wet hands and scoop about 2 tablespoons of the rice mixture into your hand and form it into a ball. Make an indent in the center, and place about 1 teaspoon of mozzarella in the center. Push the indent closed by reforming the arancini around it into a ball, keeping the mozzarella in the center, covered on all sides. You will get about 16 arancini. Keep them in the refrigerator until ready to bread. They can stay in the refrigerator like this, unbreaded, for up to a day.
  • Fill a large, heavy-bottomed pot. Preheat oil to 350ºF.
  • Fill shallow bowl or baking dish with breadcrumbs. Coat the arancini in the breadcrumbs, making sure to shake off any excess. Working in batches, immediately drop breaded arancini into preheated oil. Fry until golden brown, about 2 to 3 minutes. Using a spider, remove arancini to a paper towel-lined plate and season with salt.
  • Serve with marinara sauce on the side.
  • For the Risotto: place a medium saucepan over medium heat. Add 1 tablespoon olive oil and sausage. Break up the sausage into small pieces and brown on all sides. Add onion and season with salt. Sauté until translucent, about 2-3 minutes. Add the rice and toast for 1 minute, stirring constantly with a wooden spoon. Add the chicken stock, a ladle-full at a time, stirring constantly. Continue adding stock until the rice is al dente and creamy, about 15 minutes. Remove from heat. Add parmesan cheese and remaining olive oil stir to combine. Cover and store leftovers in the refrigerator.
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