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Clinton Kelly's Spicy Italian Sausage Arancini

Spicy Italian Sausage Arancini Clinton Kelly
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Fried Sausage Bites
skill level
Easy
time
30-60min
servings
cost
$
Contributed by : Clinton Kelly
What's not to love about a fried mouthful of rice, sausage, and parmigiano-regiano? Serve in shot glasses with a touch of marinara sauce for a festive appetizer.
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things you'll need.
ingredients
  • For the Arancini:
  • Olive Oil
  • 1/2 pound Spicy Italian Sausage (removed from casing)
  • Salt and Pepper 
  • 2 Shallots (finely minced) 
  • 1 cup Arborio or Carnaroli Rice
  • 3 cups Chicken Stock (hot)
  • 2 tablespoons Butter
  • 1 cup Parmigiano-Regiano
  • Vegetable Oil 
  • 1 cup Bread Crumbs (for frying)
  • For the Dipping Sauce:
  • Basic Tomato Sauce
kitchenware
  • dutchovenpng
  • slottedspoonpng
  • 9x9png
  • icecreamscooppng
step by step directions. We've Made Cooking As Easy As 1-2-3! print recipe 
  • step 1
    ingredients Olive Oil
    1/2 pound Spicy Italian Sausage (removed from casing)
    Salt and Pepper
    instructions For the Arancini: In a medium-sized Dutch oven, heat 3 tablespoons of olive oil. Add the sausage, season with salt and pepper, and break up into small bits. Cook until golden brown, about 6 to 8 minutes. Remove with a slotted spoon to a plate.
  • step 2
    ingredients 2 Shallots (finely minced) 
    1 cup Arborio or Carnaroli Rice
    instructions Add the shallots and season with salt. Cook for 2 minutes then add the rice. Toast the rice, stirring constantly for about 2 minutes.
  • step 3
    ingredients 3 cups Chicken Stock (hot)
    instructions Add the stock, 1/2 cup at a time, stirring and adding liquid each time the level drops to almost dry. The rice should take about 20 to 25 minutes. Add more water if the rice seems like it needs more time (you want to cook the rice until there is no bite left in the grain, unlike risotto).
  • step 4
    ingredients 2 tablespoons Butter
    1 cup Parmigiano-Regiano
    instructions Once the rice is completely cooked through, stir in the sausage, butter and about 2 tablespoons of olive oil. Take the pot off the heat and stir in the Parmigiano. Taste and adjust for seasoning.
  • step 5
    ingredients  
    instructions Pour the risotto into a casserole dish and allow to cool completely (this can be done a day ahead and stored in the refrigerator, covered with plastic).
  • step 6
    ingredients Vegetable Oil
    instructions Pour vegetable oil into a Dutch oven and heat until the temperature reaches 375 degrees F.
  • step 7
    ingredients  
    instructions Using a small ice cream scoop or a spoon, scoop out the risotto and form into 1 inch balls. Have a bowl of water handy so you can dip your hands so the rice won't stick.
  • step 8
    ingredients 1 cup Bread Crumbs (for frying)
    instructions Put the bread crumbs in a bowl or casserole dish. After all the balls are rolled, toss the rice balls in the bread crumbs.
  • step 9
    ingredients  
    instructions Working in batches, fry the rice balls until golden brown, about 2 to 3 minutes. Remove with a slotted spoon to a paper towel lined plate and season immediately with salt.
  • step 10
    ingredients Basic Tomato Sauce
    instructions For the Dipping Sauce: Serve with the tomato sauce.
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