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Leeks
Sausage arancini with leeks
Author:
Les Cultures de chez nous
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Preparation
45
Baking
30
Portions
4
Freezing
No
Calories
Sodium
Protein
Fiber
Cholesterol
Fat
Sugar
Carbohydrate
Iron
Calcium
Ingredients
Preparation
Ingredients
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
Coating:
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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Sausage arancini with leeks
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Jan 19
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Jan 01
Preparation
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.
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.
Chef's notes
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