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.
Ingredients for about 12 arancini
- 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 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
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
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.
- 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
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
- 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.
Enjoy your arancini!
You can add a couple of tablespoons of tomato paste to give these arancini the classic “red centre”.
Those who love creamy fillings can make the centre of this arancino richer with a few tablespoons of béchamel sauce.
What do you think of the recipe? Send us the photos!
- Arancinotto Staff