Directions

• Tomato Sauce Filling:
• In a medium-sized pot, heat olive oil over medium heat.
• Add Italian sausage, breaking it into smaller pieces with a spatula. Cook until browned.
• Add onion and celery. Sauté for 3-4 minutes or until softened.
• Mix in garlic and parsley and cook for another 2 minutes.
• Stir in tomato paste until well incorporated.
• Add crushed tomatoes and strained tomatoes. Mix well.
• Pour in white wine, then reduce heat and simmer for approximately 45 minutes.
• Season with salt and pepper to taste.
• Risotto:
• In a separate large pan, melt butter over medium heat.
• Add Arborio rice and sauté for 2-3 minutes, or until slightly translucent.
• Add onion and garlic. Sauté for another 2 minutes.
• Stir in white wine and cook until it's almost fully absorbed.
• Begin adding chicken broth, one cup at a time, stirring continuously until each cup is almost fully absorbed before adding the next.
• Once the rice is cooked through and has a creamy texture, remove it from the heat and spread it on a tray to cool.
• Arancini Balls:
• Take about a golf-ball-sized portion of cooled risotto in your hand, and flatten it into a disc. Press your thumb into the center to make a well, careful not to pinch the risotto too thin. Aim for 1/3rd of an inch thickness.
• Place a teaspoon of the tomato sauce filling in the center, with a pinch of mozzarella cheese on top. Grab a new flat portion of risotto and place it over top of the half-ball in your hand like a hat, and lightly pack the ball together until a ball is formed.
• Dip the ball first into beaten eggs, ensuring it's fully covered, then roll in bread crumbs.
• In a deep frying pan, heat about 2-3 inches of oil to 350°F (175°C).
• Fry the arancini balls in batches for 3-4 minutes or until golden brown.
• Remove with a slotted spoon and drain on paper towels.
• Serve the arancini warm, with extra tomato sauce on the side for dipping. Enjoy!