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sausage and sage arancini

Starwriter avatar
Recipe by
Ellen Gwaltney Bales
@Starwriter
Indianapolis, IN

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

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yield serving(s)
prep time 30 Min
cook time 40 Min
method Deep Fry

Ingredients For sausage and sage arancini

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

How To Make sausage and sage arancini

  • 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.
  • 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.
  • 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.
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