Arancine with sausage and mushrooms

Introduction to the recipe

Both tagliatelle and risotto, when prepared with sausage and mushrooms, are great classics of Italian culinary tradition. Sausage and mushrooms have flavours that pair beautifully, creating incomparable tastes and aromas.

So why not transform this combination into a filling for mouthwatering arancini? The addition of fresh cheese makes the centre even more meltingly delicious.

Gourmet

Easy

160 grams

Meat

Ingredients for about 12 arancini

For rice:

500 grams of rice ("Roma" and "Originario" rices, mixed in equal doses)
1.1 liter of vegetable stock
2 bags of saffron
10 grams of salt
60-100 grams of butter

For the finish:

100 gr of flour
180 ml of water
2 eggs
150 gr of bread crumbs

For the filling:

250 gr of sausage
250 gr of champignon mushrooms
½ onion
½ glass of white wine
some tufts of fresh parsley
150 gr of provolone
extra virgin olive oil
salt, black pepper

Preparation of rice and filling

Rice

How to prepare the rice:

In a saucepan, put the broth, the butter, the saffron and the salt
When the stock is boiling, add the rice and mix well
Cover and cook over low heat until the rice absorbs all the broth and is cooked but al dente
When cooked, stir, pour the rice on a cold surface and spread evenly to allow rapid cooling
When the rice is cool down, it is ready to prepare the arancini

Important

It is important to let the rice dry well during cooking. It should not be too hot or too wet, or it could stick to the mold.

For more informations about rice, Click here.

The filling

Remove the sausage from its casing and crumble it into bits using your fingers
Clean the mushrooms by brushing off the soil with a damp cloth
Cut the mushrooms into thin slices
Mince the onion
Sauté the onion in a pan with a drizzle of oil
Add the mushrooms and let them brown for a few minutes
Add half a cup of water to the mushrooms and let them simmer until the water has evaporated (about 5 minutes)

Add the crumbled up sausage, let it brown, then add the white wine and simmer until reduced
When the wine has evaporated completely, remove the pan from the heat and let it cool
As a finishing touch, toss in the finely chopped fresh parsley
Chop the cheese into fine cubes and add it to the sausage and mushrooms

How to shape the arancini

1 - Fill the base of the Arancinotto with rice and use a spoon to pack it down firmly.

2 - Put the lid on the base and insert the plunger as far as it will go.

3 - Remove the plunger and spoon your filling into the central hole, packing it in with a teaspoon to ensure there is a generous amount.

4 - Cover the top with a thin layer of rice and press it down using the other end of the plunger.

5 - Take the cover back off of the Arancinotto and gently remove your arancino.

How to frying the arancini

The finishing touch

Put the arancini in the batter and in the bread crumbs as follows:

In a bowl, place the flour
Add the egg and water and beat well with whips
When the batter is smooth and dense, pass the arancini
Immediately after having passed them in the batter, pass the arancini in bread crumbs

Frying

Fry in plenty of oil until golden brown, to ensure your arancini fry up perfectly, use one of the following oils: peanut oil, olive oil, or palm oil.
Heat the oil to the ideal temperature, 190°C, either in a frying pan or by setting the temperature on your deep fryer.
If using a pan, you can make sure that the oil has reached the proper temperature by dropping in a bread crumb. If it sizzles, then the oil is ready.
Immerse the arancini gently in the oil, only a few at a time, so as to prevent the temperature of the oil from falling too low.
When they are done, place the arancini on absorbent paper, then serve.
Serve the arancini with sauce on the side.