Sausage and Sage Arancini Risotto Balls

Sausage and Sage Arancini Risotto Balls
Makes 24
Prep 30 m
Cook 37 m
Chill 60 m
Fry 3 m
Fry per batch



Risotto Balls

  1. 1 of 3 Heat a lidded pot over medium-high heat. Add sausage, 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. 2 of 3 Heat oil in a large, heavybottomed pot to 350 degrees (test with a fry thermometer). 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. 3 of 3 Fry arancini in batches (no more than 8 at a time) for 3 minutes each, maintaining temp around 350 degrees (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, if using.
Nutrition Information for Sausage and Sage Arancini Risotto Balls
Servings Per Recipe: 24
Per Serving: 6 g carb., 0 g fiber, 3 g pro., 183 mg sodium, 7 g Fat, total, 15 mg chol., 100 kcal cal., 2 g sat. fat