Arancini: Crispy bites of risotto, Italian fennel sausage,
bell peppers and romano cheese. Served with marinara sauce
Carrabba's Restaurant Recipe
5 cups chicken stock or broth
2 cups Arborio rice
1/4 pound cooked Tuscan sausage, casings removed, crumbled
1 1/4 cups Parmigiano Reggiano cheese
3 eggs,lightly beaten
3/4 cup cubed fontina cheese
2 cups breadcrumbs
extra virgin oil for deep frying
Bring the stock to a boil, in a deep saucepan and cook the rice until all the liquid has been absorbed, about 14 minutes, stirring frequently. Remove from the heat, add the sausage and cheese. When cooled slightly, stir in one egg. Let the mixture cool on a plate.
In a bowl, beat the remaining eggs with a pinch of salt. Using a tablespoon, form the rice mixture into balls the size of walnuts. Press a cube of cheese into the center, closing the mixture around it.Roll each ball in the beaten egg and then coat with bread crumbs.
Heat the olive oil in a deep heavy pan to 350 degrees and deep fry the balls in batches until golden brown. Drain on paper towels and serve hot.