Arancini is a breaded and fried rice ball, usually stuffed with cheese and peas. It originates from Sicily. The name translates to “orange” because of its appearance. Cheesy sausage arancini is my variation of this dish. I threw in some pea, carrot, and corn mix because that was what I had in my freezer.
I recommend eating arancini with lots of sauces as the rice makes it eat dry. Pesto is a great accompaniment. Another idea is to serve with a mornay sauce or my Ricotta Parmesan Cream.
Cheesy Sausage Arancini
Italian-inspired fried rice balls stuffed with cheese and sausage
Equipment
- 1 rice cooker
Ingredients
Riceball
- 1 cup uncooked glutinous short grain rice
- 1 cup water
- 1 egg
- 1/2 cup plain bread crumbs
- 1/2 cup Parmigiano Reggiano grated
- 1/2 tsp salt
Filling
- 1 Italian sausage casings removed
- 1/4 onion diced
- 1 tsp tomato paste
- 1/2 cup crushed tomato
- 1 pinch salt
- 1 pinch red pepper flake
- 8 cubes mozzarella cheese cut into 1-inch cubes
Instructions
Rice
- Cook white rice in a rice cooker. Then allow to cool to room temperature.
- Then add in egg, breadcrumbs, salt, and Parmigiano cheese. Mix thoroughly.
- Divide into 8 even portions/balls and set aside.
Filling
- Heat a pan on high heat. Remove casing from 1 Italian sausage, and crumble into the pan.Add in diced onion and saute. Brown for 5 minutes, breaking sausage into small pieces as you cook.
- When onions become softened, add in tomato paste, saute for a minute. Then add in crushed tomato, salt, and red pepper flake. Saute another 5 minutes to reduce.
- Allow filling mixture to cool completely.
Assembly
- Flatten each rice ball into a thin disk. About 1/4 inch thick. Allow the center to be slightly thicker. Add in 2 tsp of sausage filling and 1 cube of cheese. Then close the rice up into a ball again, making sure to seal the closure well. Gently use your hands to re-shape it into an even ball. Continue until you have 8 balls.
- Then roll each ball into a plate of bread crumbs, making sure to press the bread crumbs onto the surfaces.
- Fry in 350 degree oil for about 7-10 minutes or until golden brown and crispy. If oil does not cover the arancini completely, flip in oil halfway to achieve even browning.
- Remove arancini from oil and serve with pesto vinaigrette. See pesto recipe and add 1 tsp sugar and 1 tsp white vinegar.
