Sausage arancini with leeks
45
30
4
No
Ingredients
- 1 small chopped onions
- 1 package of 250 g (4 cups) of Les Cultures de chez nous sliced leeks
- 30 ml (2 tablespoons) of olive oil
- 180 ml (3/4 cup) of arborio rice
- 60 ml (1/4 cup) of white wine
- 750 ml (3 cups) of warm chicken broth
- 125 ml (1/2 cup) of grated parmigiano reggiano
- 60 ml (1/4 cup) of fresh chopped basil
- 2 spicy italiano sausages (225 g or 1/2 pound), sausage only
For the tomato sauce:
- In a casserole, tender leeks and garlic in oil. Salt and pepper. Add tomatoes. Bring to a boil and let simmer for about 15 minutes. Rectify seasonings
- Heat the oil of the fryer at 375°F (190°C). Cover an oven plate of absorbent paper.
For the coating:
- Put flour in a bowl, eggs in another one and bread crumbs in a third one.
- With a spoon, withdraw aproximatively 15 ml (1 tablespoon) of risotto for each arancini and shape them into balls with hands. Floured and soak into eggs mix. Drain. Then cover with bread crumbs.
- Pass the bread crumbs with the sieve and soak once again the balls in the eggs then in the bread crumbs.
- Fry in oil aproximatively eight balls at a time or till it golden, so aproximatively 2 minutes. Drain on the plate.
- Lay on a serving plate and accompany with tomato sauce.
Preparation
Side-by-side mode- In a casserole, tender onions and sliced leeks in oil. Add rice and cook 1 minute while stirring to well cover with oil. Deglaze with wine and continue the baking at meadium heat while stirring frequently till liquids gets completely absorb.
- Add broth aproximatively 250 ml (1 cup) at time, while stirring frequently till liquids gets completely absorb between each adding.
- After aproximatively 30 minutes, rice should be tender. Add parmesan, basil and stirring till cheese melt.
- In between, in a pan, brown sausage by undoing it till it golden. Transfer in risotto and mix. Rectify seasonings.
- Lay down risotto on a cookie plate and cover with a plastic wrap. Refrigerate aproximatively 2 hours or till it completly cools down.
For the tomato sauce:
- In a casserole, tender leeks and garlic in oil. Salt and pepper. Add tomatoes. Bring to a boil and let simmer for about 15 minutes. Rectify seasonings
- Heat the oil of the fryer at 375°F (190°C). Cover an oven plate of absorbent paper.
For the coating:
- Put flour in a bowl, eggs in another one and bread crumbs in a third one.
- With a spoon, withdraw aproximatively 15 ml (1 tablespoon) of risotto for each arancini and shape them into balls with hands. Floured and soak into eggs mix. Drain. Then cover with bread crumbs.
- Pass the bread crumbs with the sieve and soak once again the balls in the eggs then in the bread crumbs.
- Fry in oil aproximatively eight balls at a time or till it golden, so aproximatively 2 minutes. Drain on the plate.
- Lay on a serving plate and accompany with tomato sauce.
