SAUSAGE AND SAGE ARANCINI

SAUSAGE AND SAGE ARANCINI image

Provided by Ellen Bales @Starwriter

Number Of Ingredients 14

6 ounce(s) (2 links) sweet italian sausage, casings removed
1/2 cup(s) diced onion
2 clove(s) garlic, minced
2 tablespoon(s) chopped fresh sage
1 cup(s) arborio rice
1/2 cup(s) dry white wine
2 cup(s) reduced sodium chicken broth
1/2 teaspoon(s) salt
1/4 teaspoon(s) black pepper
8 cup(s) vegetable oil
1 - egg, beaten
3/4 cup(s) plain bread crumbs
3 ounce(s) (about 24 1/2-inch cubes) fontina cheese
- marinara sauce (optional)

Steps:

Add sausage to a pot over medium-high heat, breaking up with a spoon. Cook 6 minutes, until browned. Reduce heat to medium and stir in onion. Cook 3 to 5 minutes until softened. Mix in garlic and sage; cook 1 minute. Stir in rice and wine, scraping bottom of pan to release brown bits. Cook until liquid evaporates. Pour in broth and 1-1/2 cups water. Bring to a boil. Cover, reduce to a simmer and cook 25 minutes, until liquid is absorbed and rice is tender. Stir in salt and pepper. Spread rice on a rimmed baking sheet to cool 10 minutes, then refrigerate 1 hour.
Heat oil in a large, heavy-bottomed pot to 350º. Scrape risotto into a large bowl and mix with egg and 1/4 cup of the bread crumbs. Using hands, form a ball around a cube of cheese with 2 Tbsp. of the mixture. Roll in remaining 1/2 cup bread crumbs. Place on a baking sheet while continuing to form arancini.
Fry arancini in batches (no more than 8 at a time) for 3 minutes each, maintaining temp around 350º (it will drop when arancini are added). Place on a paper-towel-lined plate; allow to cool slightly (cheese will continue to melt inside). Serve hot with marinara on the side for dipping.