Arancini With Sausage (per Dozen) Recipe

Cooking Directions

1. 1

   Prepare the Risotto

   In a saucepan, bring the chicken broth to a simmer. In a separate pot, heat a tablespoon of oil and add the risotto rice, stirring to coat. Gradually add the simmering broth, one ladle at a time, stirring frequently until absorbed. Continue until the rice is al dente, about 18-20 minutes. Remove from heat.

2. 2

   Mix the Filling

   Once the risotto is cool, fold in the cooked sausage, peas, Parmesan cheese, and half of the mozzarella cheese. Season with salt and black pepper. Form the mixture into balls, about the size of a golf ball, and place them on a tray.

3. 3

   Prepare for Frying

   Set up a breading station with three bowls: one with flour, one with beaten eggs, and one with breadcrumbs. Roll each risotto ball first in flour, then dip into the egg, and finally coat in breadcrumbs.

4. 4

   Fry the Arancini

   In a deep skillet or pot, heat the vegetable oil to 350°F (175°C). Fry the arancini in batches until golden brown and crispy, about 3-4 minutes per batch. Drain on paper towels.

5. 5

   Serve

   Serve the arancini warm, with the remaining mozzarella cheese melted on top, and your favorite marinara sauce on the side for dipping.