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sausage and sage arancini

21 Pinches 1 Photo
Starwriter avatar
Indianapolis, IN
Updated on Dec 4, 2014

Just came across these and was taken back to South Bend, Indiana, to Parisi's Italian Ristorante, and Mama Parisi's arancini, or rice balls. They were a must-order every time we dined there, and when Mama P. passed, her recipe passed with her. Though I am told that a variation lives on. Magnifico! Recipe & photo: familycircle.com 12-04-14

prep time 30 Min
cook time 40 Min
method Deep Fry
yield Makes 24 arancini

Ingredients

  • 6 ounces (2 links) sweet italian sausage, casings removed
  • 1/2 cup diced onion
  • 2 cloves garlic, minced
  • 2 tablespoons chopped fresh sage
  • 1 cup arborio rice
  • 1/2 cup dry white wine
  • 2 cups reduced sodium chicken broth
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 8 cups vegetable oil
  • 1 - egg, beaten
  • 3/4 cup plain bread crumbs
  • 3 ounces (about 24 1/2-inch cubes) fontina cheese
  • - marinara sauce (optional)

How To Make sausage and sage arancini

  • Step 1
    Add sausage to a pot over medium-high heat, 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.
  • Step 2
    Heat oil in a large, heavy-bottomed pot to 350º. 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.
  • Step 3
    Fry arancini in batches (no more than 8 at a time) for 3 minutes each, maintaining temp around 350º (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.
  • Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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