Best Sausage And Parmesan Arancini Recipes

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SAUSAGE PARMESAN PALMIERS



Sausage Parmesan Palmiers image

Provided by Ree Drummond : Food Network

Categories     appetizer

Time 1h45m

Yield 20 servings

Number Of Ingredients 6

2 tablespoons butter
2 onions, sliced
8 ounces breakfast sausage
1 sheet frozen puff pastry (from a 17.3-ounce package, such as Pepperidge Farm), thawed
1/2 cup grated Parmesan (not shredded; grated to a powder)
1 large egg

Steps:

  • Put the butter and onions in a skillet over medium heat and brown the onions until dark, 40 to 45 minutes. Remove from the skillet and set aside. Add the sausage to the same skillet and crumble; cook until done, 5 to 8 minutes.
  • Roll the pastry out to 10 by 12 inches. Sprinkle the cheese over the pastry, then the sausage, then the onions. Roll both sides toward the center of the rectangle until they touch. Chill in the fridge for 20 minutes or place in the freezer for 10 minutes.
  • Preheat the oven to 400 degrees F. Line 2 baking sheets with parchment.
  • Slice the pastry into 1/3-inch slices and transfer them to the prepared baking sheets. Mix together the egg and 1 tablespoon water in a small bowl and brush the mixture over the top of the slices. Bake until golden brown, about 20 minutes.

ARANCINI



Arancini image

Provided by Food Network Kitchen

Categories     side-dish

Time 2h30m

Yield 16

Number Of Ingredients 11

3 cups low-sodium chicken broth
Kosher salt
1 cup arborio rice
2 tablespoons pine nuts, toasted
1/2 cup shredded mozzarella cheese (2 ounces)
1/2 cup shredded fontina cheese (2 ounces)
2 tablespoons chopped fresh parsley
2 large eggs
1/2 cup grated parmesan cheese
1 1/2 cups breadcrumbs
Vegetable oil, for frying

Steps:

  • Bring the broth and 1/4 teaspoon salt to a boil in a medium saucepan over medium-high heat. Stir in the rice, reduce the heat to low and simmer until tender, about 20 minutes. Spread on a parchment-lined baking sheet and let cool completely.
  • Combine the pine nuts, mozzarella, fontina and parsley in a bowl; set aside.
  • Beat the eggs in a large bowl, then stir in the cooled rice, the parmesan and 2/3 cup breadcrumbs. Shape the mixture into sixteen 1 1/2-inch balls.
  • Put the remaining breadcrumbs in a shallow bowl. Press your finger into the center of each rice ball, insert 2 teaspoons of the mozzarella mixture, then pinch the rice around the filling to enclose. Roll the balls in the breadcrumbs and place on a parchment-lined baking sheet. Loosely cover and refrigerate, at least 1 hour or overnight. (If refrigerating overnight, roll in more breadcrumbs before frying.)
  • Heat 1/2 inch vegetable oil in a large saucepan over medium heat until a deep-fry thermometer registers 350 degrees F. Working in batches, fry the rice balls, turning, until golden brown on all sides, about 4 minutes. Remove with a slotted spoon and drain on paper towels; season with salt.

STUFFED ARANCINI



Stuffed Arancini image

Provided by Giada De Laurentiis

Categories     appetizer

Time 3h

Yield 28 rice balls

Number Of Ingredients 19

1 1/2 cups frozen corn
1 cup freshly grated Parmesan
2 tablespoons extra-virgin olive oil
2 tablespoons butter, room temperature
2 shallots, chopped
1 clove garlic, minced
1/2 teaspoon salt
1 cup Arborio rice
1 cup white wine
2 1/4 cups low-sodium chicken broth
3/4 teaspoon chopped fresh rosemary
1/2 cup flour
1/2 teaspoon salt
2 eggs, room temperature
1 cup panko breadcrumbs
1/2 cup cornmeal
1 link chicken-apple sausage, cooked and diced into 28 pieces
Vegetable oil, for frying
1 jar marinara sauce, warmed, for serving, optional

Steps:

  • For the risotto: Puree the corn and Parmesan in a food processor until paste-like and almost completely smooth. Set aside.
  • Heat a 3 1/2-quart Dutch oven over medium-high heat. Add the olive oil and butter, and heat until the butter is melted. Add the shallots and garlic; cook, stirring with a wooden spoon, until soft and fragrant, 2 minutes. Add the salt and stir in the rice; cook for one minute. Deglaze with the wine and reduce the heat to medium; simmer, stirring, until the wine is almost fully absorbed. Stir in the chicken broth and rosemary; cook, stirring often, until the rice is tender but not mushy, 15 to 20 minutes. Stir in the corn puree.
  • Spread the risotto out on a parchment-lined baking sheet. Let cool to room temperature, then cover with plastic wrap and refrigerate until cold.
  • For the arancini: Set up a breading station with three shallow bowls. Combine the flour and salt in the first bowl; whisk the eggs in the second bowl; mix the panko and cornmeal in the third. Using a 1-tablespoon ice cream scoop, scoop a ball of risotto into the palm of your hand. Press a piece of chicken sausage into the center of the ball, then shape the ball to make sure it is completely covered. Roll the ball in the flour, then in the egg, and, finally, in the breadcrumbs, making sure the ball is completely coated. Place the arancini on a rimmed baking sheet and continue with the remaining risotto.
  • Fill a medium saucepan with 2 inches of oil. Heat over medium-high heat until the oil reaches 350 degrees F on a deep-fry thermometer. Fry the arancini in batches of 5 or 6, using a spider or slotted spoon to carefully lower the rice balls into the oil. Fry until deep golden brown and heated through, 3 to 4 minutes. Drain on a paper-towel-lined tray.
  • Serve warm with marinara for dipping, if desired.

ARANCINI DI RISO



Arancini di Riso image

In Italy, arancini balls are often served as a side dish, like bread. Our arancini recipe features a ground beef and green pea filling. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Side Dishes

Time 35m

Yield 11 servings.

Number Of Ingredients 13

2 cups uncooked arborio rice
1 egg yolk
1/2 cup grated Parmesan cheese
1/4 cup butter, melted
1/3 pound ground beef
1 medium onion, chopped
1/2 cup Italian tomato sauce
1/2 cup frozen peas, thawed
1/4 teaspoon salt
1/4 teaspoon pepper
2 egg whites
1-1/2 cups seasoned bread crumbs
Oil for deep-fat frying

Steps:

  • Cook rice according to package directions. Cool slightly. Stir in the egg yolk, cheese and butter. Cover and refrigerate until cooled., Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the tomato sauce, peas, salt and pepper., Shape rice mixture into 11 patties. Place one heaping tablespoonful of meat filling in the center of each patty. Shape rice around filling, forming a ball. , Place egg whites and bread crumbs in separate shallow bowls. Dip rice balls in egg whites, then roll in bread crumbs. In an electric skillet or deep-fat fryer, heat oil to 375°. Fry rice balls, a few at a time, for 1-2 minutes on each side or until golden brown. Drain on paper towels.

Nutrition Facts : Calories 346 calories, Fat 18g fat (5g saturated fat), Cholesterol 39mg cholesterol, Sodium 342mg sodium, Carbohydrate 37g carbohydrate (2g sugars, Fiber 1g fiber), Protein 9g protein.

ARANCINI



Arancini image

There's no way around it: To make arancini, you have to make risotto, although you could also use any kind of leftover risotto, as long as the mixture isn't loose from excess liquid. This recipe employs a simple base of Parmesan risotto that is chilled, rolled, breaded and fried, but the classic version starts with saffron risotto, which explains the Italian name arancine, or little oranges, named for their shape and hue. Simmering risotto and frying the arancini are simple tasks, but the step in between is crucial: Do not skimp on chilling your risotto. If it is not properly chilled, it will fall apart in the hot oil instead of forming crisp, glistening, orbs filled with molten cheese. Serve these arancini with warmed tomato sauce or even pesto, and crown them with a flurry of gremolata or plain lemon zest for brightness.

Provided by Alexa Weibel

Categories     dinner, finger foods, grains and rice, appetizer, side dish

Time 1h15m

Yield About 2 dozen

Number Of Ingredients 18

1/4 cup unsalted butter (1/2 stick)
1/2 medium white or yellow onion, minced (about 3/4 cup)
2 garlic cloves, minced
3/4 teaspoon dried Italian seasoning or dried parsley
Kosher salt and black pepper
1 cup arborio rice (about 7 ounces)
1/3 cup white wine or white vermouth
2 cups chicken stock, warmed
1 cup freshly grated Parmesan, plus more for garnish
3 tablespoons finely chopped fresh parsley leaves, plus more for garnish
4 ounces whole-milk or part-skim mozzarella, cut into 24 (1/2-inch) cubes
1/3 cup all-purpose flour
2 eggs
1 cup panko or bread crumbs
2 teaspoons Italian seasoning or dried parsley (optional)
Kosher salt and black pepper
1 1/2 quarts canola or vegetable oil
1 cup arrabiata sauce or other tomato sauce (fresh or store-bought), warmed

Steps:

  • Prepare the risotto: In a medium saucepan, melt 2 tablespoons butter over medium. Add onion, garlic and Italian seasoning. Season with salt and pepper, and cook, stirring occasionally, until softened, about 5 minutes. Stir in rice until coated, about 1 minute, then add wine. Cook, stirring frequently, until absorbed, about 1 minute.
  • Stir in 1/2 cup stock. Cook, stirring frequently, until stock is almost absorbed, about 4 minutes. Repeat with remaining stock, adding 1/2 cup at a time and stirring until absorbed before adding the next cup, about 15 minutes.
  • Once all the stock has been absorbed - the rice should be tender but still slightly toothsome and the risotto creamy - stir in the Parmesan, the remaining 2 tablespoons butter and parsley. Season to taste with salt and pepper. Transfer to a parchment-lined baking sheet, spread out in an even layer and let cool, at least 20 minutes. Cover tightly in plastic wrap (or transfer to a lidded container) and refrigerate until thoroughly chilled, at least 1 hour or up to 2 or 3 days.
  • Once the risotto is chilled, slice it into about 24 even portions. Working with one at a time, gently roll each into a ball, then press between your palms to flatten slightly. Press one cube of mozzarella into the center and shape the risotto up and over it, sealing the cheese in the center. Roll the ball in your palms until round. Repeat with remaining risotto balls. (If you're not planning to fry them right away, arrange them on a small baking sheet in a single layer, cover and refrigerate until cooking, up to 2 or 3 days in advance. If the risotto mixture isn't cold, it can fall apart in the hot oil.)
  • In a medium saucepan, heat the oil over medium. (If you have a candy thermometer, now is a good time to use it: Heat the oil to about 350 degrees.)
  • Prepare the breading: Add the flour to a shallow bowl, then add the eggs to another shallow bowl and beat the eggs to combine. In a third bowl, combine the panko and Italian seasoning, if using, with 1/2 teaspoon salt and 1/2 teaspoon pepper. Stir to combine.
  • Working with one arancini, roll it first in the flour, shaking off any excess, then in the egg, then in the panko, taking care to coat it on all sides with each roll. Transfer to a clean baking sheet. Repeat with the remaining arancini.
  • Fry the arancini in batches, leaving at least one inch between each ball, until golden and crisp on the outside, about 5 minutes. (By the time the crust crisps, the cheese filling will melt.) Transfer to a paper-towel-lined baking sheet and repeat with remaining arancini. (If the crust is cooking to quickly, you can turn off the heat momentarily and continue to cook in the oil, which will maintain residual heat. Turn the stove back on if needed.)
  • Spoon warmed tomato sauce onto small plates or into bowls and top with warm arancini, or set sauce in a bowl for dipping and arrange arancini on a serving platter. Sprinkle arancini with finely grated Parmesan and more parsley, if desired.

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