Arancini with sausage

Ingredients

• 500 garancini rice
• 2eggs
• 200 ggrated Parmesan
• 100 gbutter
• 400 gskinless pork sausage
• 200 gpetit peas
• 250 gfresh pepato cheese
• 300 gpassata
• 1 tablespoontomato purée
• ½ glass (about 100 ml)red wine
• 1 smallonion
• to tasteextra-virgin olive oil
• to tastesalt
• to tasteblack pepper
• 400 mlwater
• 200 gplain flour
• to tastebreadcrumbs
• about 1 litregroundnut oil

Instructions

1. 1

   Mix the batter

   Whisk the flour with the water to make a fairly loose batter, then leave it to rest. Boil the rice in plenty of salted water, drain it and mix with the butter, a pinch of pepper and the Parmesan.

2. 2

   Finish the rice

   Mix the rice thoroughly and leave it until just warm. Stir in the beaten eggs and set aside. For the filling, cut the fresh pepato into small cubes.

3. 3

   Brown the sausage

   Finely chop the onion and soften it in a little olive oil. Add the sausage and brown for a few minutes, then pour in the red wine. Cover and let the flavours mingle.

4. 4

   Cook the ragù

   Add the passata, tomato purée, peas that have been blanched beforehand, salt and pepper. Cook until done.

5. 5

   Reduce the filling

   The ragù should be fairly thick. Take a portion of rice in your hand.

6. 6

   Fill the centre

   Press into the middle of the rice to make a small hollow. Add a spoonful of filling and some cubes of fresh pepato.

7. 7

   Shape the arancini

   Cover the filling with more rice and shape it into an oval. Compact the rice well so the filling does not escape during cooking.

8. 8

   Coat the rice balls

   Dip each arancino in the batter, then coat it well with breadcrumbs. Pour plenty of oil into a deep-sided pan.

9. 9

   Fry in batches

   Lower a few arancini at a time into very hot oil. Turn them gently so they colour on all sides.

10. 10

    Drain and serve

    Once golden, lift the sausage arancini out with a slotted spoon and drain them on kitchen paper. Serve hot.

What are arancini?

Arancini are Sicilian rice balls, usually filled, coated and fried until crisp. Their name means “little oranges”, a nod to their rounded shape and golden exterior.

This version pairs pork sausage and peas in a tomato ragù with fresh pepato cheese. Parmesan and butter enrich the rice, which helps it hold together around the centre.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1080 calories, 39g protein, 112g carbs, 54g fat.

Rice, flour and breadcrumbs provide most of the carbohydrates; butter, Parmesan, sausage, pepato and absorbed frying oil contribute much of the fat. The sausage, cheeses, eggs and rice together provide protein. Serve an arancino with a generous green salad or cooked vegetables for a more balanced plate.

The rice and coating

Rice choice: Use a starchy rice intended for arancini, which becomes cohesive when cooked. Drain it well so the mixture does not turn wet or difficult to shape.

Batter: The flour-and-water coating should be loose enough to dip the arancini into, but thick enough to help breadcrumbs cling. Letting it rest while you prepare the rice gives it time to settle.

Build a thick filling

Sausage: Brown the sausage with softened onion before adding the wine, so it develops flavour rather than simply boiling in the sauce.

Ragù: Cook the passata, tomato purée and peas until the filling is fairly reduced. A loose filling can seep through the rice or make the arancini harder to seal.

Cheese: Cut the pepato into small cubes so it fits in the centre and is easy to enclose. Keep it separate from the ragù when filling, as the recipe adds it directly to each rice ball.

Seal each arancino well

Shape: Make a hollow in a portion of rice, add the filling and cheese, then cover with another layer of rice. Press the joins together firmly and form an even oval.

Check: Look for gaps or thin patches before coating. A complete rice shell is important because the filling can escape when the arancini are fried.

Fry until golden

Oil: Heat the groundnut oil in a deep-sided pan. The method calls for very hot oil but does not give a temperature; avoid adding too many arancini at once, as that can cool the oil.

Colour: Turn the arancini gently so they brown all over. Lift them out once golden and drain on kitchen paper before serving.

Serve them hot

Arancini are best served soon after frying, while the breadcrumb coating is crisp and the cheese inside is warm. A simple green salad or lightly dressed leaves make a fresh contrast to the rich rice and sausage filling.

They can also be served as part of a larger spread with other antipasti. Let the freshly fried arancini rest briefly before eating, as the filling will be very hot.

Recipe notes & tips

• Drain the rice thoroughly before mixing in the butter and Parmesan.
• Let the rice cool until just warm before adding the beaten eggs.
• Reduce the ragù until thick enough to sit in a spoon without running.
• Keep a bowl of water nearby to dampen your hands while shaping the rice.
• Fry in small batches and turn each arancino gently for even browning.
• Use a slotted spoon to lift the arancini out of the oil without breaking the coating.

Variations

• Change the cheese: Use another firm, flavourful cheese that can be cut into small cubes.
• Make them smaller: Shape bite-sized arancini for a sharing platter and fry them in batches.
• Add herbs: Stir chopped parsley into the cooled ragù for a fresh note.
• Adjust the seasoning: Add a little extra black pepper to the rice or filling to suit your taste.
• Serve with salad: Pair the hot arancini with dressed leaves for a fresher plate.

Common mistakes to avoid

• Wet rice: Drain it well before adding the butter and Parmesan, so the mixture is easier to shape.
• Runny filling: Reduce the ragù until thick before filling the rice balls.
• Weak seams: Cover the filling completely and press the rice together firmly to stop leaks.
• Loose breadcrumbs: Dip the arancini in batter first, then coat them thoroughly in breadcrumbs.
• Crowded pan: Fry only a few at a time so the oil stays hot and the arancini colour evenly.
• Rough turning: Turn the arancini gently to avoid damaging their crumb coating.

How to store

These arancini are best eaten hot soon after frying. Cool leftovers promptly, refrigerate in a covered container and eat within 2 days; reheat in an oven until hot throughout so the coating can crisp again.

Frequently asked questions