Recipe of the Week

Sausage and cheese arancini

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CHRIS PARKER/THISWEEKNEWS
Sausage and cheese arancini.
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Risotto balls

 

  • 1 lb Risotto, cooked
  • 12 oz Sausage, cooked then fine diced
  • 12 oz Swiss cheese, shredded
  • 3 oz Parmesan cheese, grated
  • 1 T Salt and pepper
  • 2 C Panko bread crumbs
  • As needed Vegetable oil

 

Method:

 

Flatten sausage on a baking sheet and bake in oven till cooked through, about 15 minutes.Remove from the oven and pour off any liquid and discard. Place sausage into the refrigerator to cool thoroughly.

Cook risotto according to directions on package. Once cooked, place risotto in a large mixing bowl and let cool until it is cool enough to handle. While the risotto is cooling, dice the sausage. Add the sausage, cheeses, and salt and pepper to the risotto and mix thoroughly.

Spread out on a baking tray and place in the refrigerator and allow to cool completely (All of this can be done a day ahead of time).

Once cold, portion into 2oz. balls and roll each ball in panko breadcrumbs to coat. Place on a parchment lined tray.

Heat vegetable oil in a high sided sauce pan. Using a candy thermometer heat the oil to 360 degrees.

Place risotto balls in the hot oil, a few at a time, and fry for 3 or 4 minutes, or until hot all the way through.

Remove from oil and place on paper towels to drain the excess oil. Keep warm in a low oven while frying the remaining risotto balls.

Spoon marinara sauce (Recipe follows below) on a plate and place the risotto balls on top of the sauce. Sprinkle with parmesan cheese and fresh parsley and serve immediately.

 

Marinara


  • ¼ C Olive oil
  • 2 Tb Garlic, minced
  • ¼ C Onion, fine diced
  • 1 Tb Basil, dry
  • 1 Tb Oregano, dry
  • 1 Tb Thyme, dry
  • ½ C  Red wine
  • 1/3 C Tomato paste
  • 2 large cans diced tomatoes, drained of juice
  • 4 oz Tomato juice
  • To taste salt and black pepper
  • ¼ C Fresh basil, chopped

 

Heat the olive oil in a large pot over medium heat. Once hot, add the garlic and onion and sauté until soft, being careful not to burn the garlic.

Add the dry spices and stir to mix with the onions and garlic. Deglaze the pan with the red wine and add the remaining ingredients.

Reduce heat to low and allow marinara to simmer for 45 minutes.

If the sauce is too thick, add a little tomato juice. If it is too thin, add more tomato paste.

Using a hand blender, puree the marinara until it is smooth. Add the fresh basil and stir to incorporate.

Adjust seasoning to your taste.

Serve hot.

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