Gallery

Recipe Summary

prep:
30 mins
cook:
37 mins
chill:
1 hr
fry:
3 mins
total:
2 hrs 10 mins
Servings:
24
Yield:
arancini
Advertisement

Ingredients

Ingredient Checklist

Directions

Risotto Balls
  • Heat a lidded pot over
    medium-high heat. Add
    sausage, breaking up with a
    spoon. Cook 6 minutes, until
    browned. Reduce heat to
    medium and stir in onion. Cook
    3 to 5 minutes, until softened.
    Mix in garlic and sage; cook
    1 minute. Stir in rice and wine,
    scraping bottom of pan to
    release brown bits. Cook until
    liquid evaporates. Pour in broth
    and 1 1/2 cups water. Bring to a
    boil. Cover, reduce to a simmer
    and cook 25 minutes, until
    liquid is absorbed and rice is
    tender. Stir in salt and pepper.
    Spread rice on a rimmed
    baking sheet to cool 10
    minutes, then refrigerate 1 hour.

    Advertisement
  • Heat oil in a large, heavybottomed
    pot to 350° (test
    with a fry thermometer).
    Scrape risotto into a large bowl
    and mix with egg and 1/4 cup
    of the bread crumbs. Using
    hands, form a ball around a
    cube of cheese with 2 tbsp of
    the mixture. Roll in remaining
    1/2 cup bread crumbs. Place on
    a baking sheet while continuing
    to form arancini.

  • Fry arancini in batches (no
    more than 8 at a time) for
    3 minutes each, maintaining
    temp around 350° (it will drop
    when arancini are added).
    Place on a paper-towel-lined
    plate; allow to cool slightly
    (cheese will continue to melt
    inside). Serve hot with marinara
    on the side for dipping, if using.

Nutrition Facts

100 calories; fat 7g; cholesterol 15mg; saturated fat 2g; carbohydrates 6g; protein 3g; sodium 183mg.
Advertisement
Advertisement