Crispy on the outside, irresistibly creamy on the inside! Indulge in the magic of homemade Arancini – these delectable, golden orbs are stuffed with a rich tomato sauce, Italian sausage, and mozzarella cheese.

Course: Main, AppetizersCuisine: ItalianDifficulty: Medium
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  • Filling (Tomato Sauce):
  • 450 g Capital Italian Sausage

  • 2 tbsp Olive oil

  • 1 medium Onion, finely chopped

  • 2 stalks Celery, finely chopped

  • 3 cloves Garlic, minced

  • 2 tbsp Fresh parsley, finely chopped

  • 1 tbsp Tomato paste

  • 1 cup Whole peeled tomatoes, crushed by hand

  • 1 cup Strained tomato with basil (or crushed tomato)

  • 1/4 cup White wine (Chardonnay recommended)

  • 6 tbsp Butter

  • Salt and pepper to taste

  • For the Risotto:
  • 2 cups Arborio rice

  • 1/2 small Onion, finely chopped

  • 2 Garlic cloves, minced

  • 1 pinch Saffron threads (optional)

  • 1/4 cups White wine (Chardonnay recommended)

  • 4 cups No-salt-added chicken broth

  • Additional Ingredients for Arancini:
  • 1 1/2 cups Bread crumbs

  • 2 large Eggs, beaten

  • Oil for frying (canola or vegetable oil)


  • 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!

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