Sausage Arancini
Sausage Arancini
Ingredients
- 1 onion, chopped
- 2 tablespoons (30 ml) olive oil
- 3/4 cup (180 ml) Arborio rice
- 1/4 cup (60 ml) white wine
- 3 cups (750 ml) chicken broth, warm
- 1/2 cup (125 ml) grated Parmigiano-Reggiano cheese
- 1/4 cup (60 ml) chopped fresh basil
- 2 spicy Italian sausages (225 g / 1/2 lb), casing removed
- Salt and pepper
- 1 onion, chopped
- 1 clove garlic, chopped
- 2 tablespoons (30 ml) olive oil
- 1 can 19 oz (540 ml) crushed tomatoes
- 1/2 cup (125 ml) unbleached all-purpose flour
- 4 eggs, lightly beaten
- 2 cups (500 ml) sifted breadcrumbs
Instructions
- In a saucepan, soften the onion in the oil. Add the rice and cook for 1 minute, stirring to coat with the oil. Deglaze with the wine and cook over medium heat, stirring frequently, until almost dry.
- Add broth, 250 ml (1 cup) at a time, stirring frequently until the liquid is completely absorbed before adding more broth.
- After about 30 minutes, the rice should be tender. Add the cheese and basil and stir until the cheese has melted.
- Meanwhile, in a skillet, brown the sausages, crumbling the meat with the back of a spoon, until golden brown. Transfer to the risotto and stir to combine. Adjust the seasoning.
- Spread the risotto on a baking sheet and cover with plastic wrap. Refrigerate for about 2 hours or until completely chilled.
Sausage Arancini