Be sure to select a fresh Della Terra Premium Extra Virgin Olive Oil to fry the arancini. Not only will it give you a higher smoke point, but you will also gain fantastic flavour.
- 3-3/4 to 4 cups chicken stock
- 4 tbsp Della Terra Premium Extra Virgin Olive Oil (Medium to Robust Intensity)
- 3/4 cup finely chopped onion
- 1 cup arborio rice
- 1/2 cup dry white wine
- 1/2 cup finely grated fresh Parmesan
- 2 tbsps chopped fresh basil
- 3 eggs
- 1/3 cup cubed Fontina
- 1/2 cup fully-cooked Italian sausage meat, browned and drained (casings removed)
- Della Terra Premium Extra Virgin Olive Oil
- 1/2 cup flour
- 1 cup dry bread crumbs
- Salt and freshly ground black pepper
- Tomato sauce for serving
Bring stock to a simmer in a medium sauce pan. Cover and set aside to keep hot. In a heavy Dutch oven or large saucepan, heat 3 tbsps of the olive oil over medium-high heat. Add chopped onion and sauté until transparent, about 4 minutes. Add rice and cook, stirring constantly, until rice is opaque and fragrant, about 1 minute. Add wine and cook, stirring, until absorbed. While continually stirring, begin adding stock in 1/2 cup increments, allowing liquid to become completely absorbed between additions. Cook until rice is just tender and the risotto is still loose and creamy, about 20 minutes. Add grated Parmesan, basil and salt and pepper. Stir to combine well. Transfer to a mixing bowl or baking dish and allow to cool completely. Refrigerate until thoroughly chilled.
Remove the chilled rice from the refrigerator and stir in 1 of the eggs. Using a small scoop or large spoon, divide the risotto into approximately 3 tablespoon portions. Using your hands, form the portions into rough ball shapes.
Press a hole into the center of each risotto ball and stuff the center with a cube of the cheese and the browned sausage. Press the opening closed and roll the ball between your hands until it is smooth. Set aside while you prepare the other arancini.
In a large saucepan, heat 2 inches of oil until a deep-fry thermometer reads 360ºF.
Place the flour, remaining 2 eggs and bread crumbs in 3 separate bowls. Season each with salt and pepper to taste. Using a fork, lightly beat the eggs. One by one, lightly dredge each rice ball in the flour, then the beaten egg mixture, then the bread crumbs, so that each ball is completely coated.
Transfer to a plate or baking sheet until you are ready to fry the arancini. Fry the balls in batches, a few at a time, turning once during cooking so that they are evenly browned, about 2 minutes. Transfer to paper-lined plates to drain, and then serve immediately. Serve with a garnish Parmesan cheese and some tomato sauce.