Arancini with Rosina Medium Chunky Italian Sausage
Arancini with Rosina Medium Chunky Italian Sausage
  • Servings: 25 Arancini Balls
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  • 1 ½ Cup Rosina Medium Chunky Italian Sausage- Mild
  • ½ Small White Onion, chopped
  • 1 Tbsp. Olive Oil
  • 1/3 Cup Arborio Rice
  • 1/8 Cup White Wine
  • 1 ½ Cup Chicken Broth, warm
  • ¼ Cup Grated Parmesan Cheese
  • Salt and Black Pepper, to taste
  • 1/4 Cup All-Purpose Flour
  • 2 Eggs, lightly beaten
  • 1 Cup Seasoned Italian Breadcrumbs


Cooking Directions Sausage Risotto:

In a saucepan, sauté the onions over medium heat in olive oil for 2 minutes, add the rice and cook for 1 additional minute, stirring to coat with the oil. Add the wine and cook over medium heat, stirring frequently, until almost dry.

Add broth, 1 cup at a time, until the liquid is completely absorbed before adding more broth, while stirring frequently. 

After about 20-25 minutes, the rice will be tender. Mix the cheese into the rice and stir until the cheese has melted.

Spread the risotto on a baking sheet and cover with plastic wrap. Refrigerate for about 2 hours or until completely chilled.

Breading Arancini Balls:

Place the flour in a shallow bowl, the eggs in a second bowl, and the breadcrumbs in a third.

Preheat the oil in the deep fryer to 375 °F. Line a baking sheet with paper towels.

With a spoon, scoop 1 tablespoon of chilled risotto and press a piece of sausage into the center of the ball, shape into a ball with your hands, making sure it is completely covered. Dredge in flour and dip in the egg mixture, drain well, then coat with the breadcrumb.

Set them aside until ready to fry. 

Fry about eight balls at a time in the oil, until well browned, for about 2 minutes. Drain on the paper towels.

Place it on a serving dish and serve with warmed tomato sauce. Serve immediately. 

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