Sausage arancini with leeks

Author: Les Cultures de chez nous
Arancinis à la saucisse et aux poireaux avec sauce tomate
Preparation 45
Baking 30
Portions 4
Freezing No


  • 1 small chopped onions
  • 1 package of 250 g (3 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
Tomato sauce:
  • 1/2 package (1 1/2 cups) of Les Cultures de chez nous sliced leeks
  • 1 chopped garlic clove
  • 30 ml (2 tablespoons) of olive oil
  • 1 box of 540 ml (19 oz) of crushed Italiano tomatoes
  • 125 ml (1/2 cup) of unbleached all purpose flour
  • 4 eggs, lightly scrambled
  • 500 ml (2 cups) of screened bread crumbs
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  • 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.
Sauce tomate :
  • 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.
  • 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.

Chef's notes