| Level: | Intermediate |
| Total: | 3 hr |
| Active: | 1 hr 30 min |
| Yield: | 28 rice balls |
Ingredients
- 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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 28 servings |
| Calories | 217 |
| Total Fat | 15 g |
| Saturated Fat | 2 g |
| Carbohydrates | 16 g |
| Dietary Fiber | 1 g |
| Sugar | 2 g |
| Protein | 5 g |
| Cholesterol | 18 mg |
| Sodium | 231 mg |
Reviews
I have been making these for the last 5 years and they are always a hit. The one thing I do differently is use my air fryer to cook these. They turn out amazing and are a little more healthier without the oil. I never have one left at my gatherings. These are my go to for holiday parties and special occasions. Love these. Thanks so much for a great recipe.
The anonymous person should be ashamed of themselves. Your just being mean. Arancini means rice balls and I’m sure that people in Italy take whatever it is that they have available in the kitchen and make rice balls. They don’t have to be a rice ball with a piece of mozzarella inside. I think you’re being very unfair. Giada is being creative.
She should be ashamed of herself calling these Americanized abominations “Arancini”.
They MAY be tasty and probably can be called something, but certainly not arancini.
As a second generation Italian from a family both in America and Italy that were Chefs, Restaurnnteers and butchers, I never turn to recipes from DeLaurentes.
They MAY be tasty and probably can be called something, but certainly not arancini.
As a second generation Italian from a family both in America and Italy that were Chefs, Restaurnnteers and butchers, I never turn to recipes from DeLaurentes.
How do these work made ahead? Any thoughts on using an air fryer??
Perfect
Absolutely yummy. I stuffed some with the meat and some with cheese. Both really good. The risotto has great flavor and I will use this recipe just to serve risotto.
I learned it is better to make the risotto a day in advance to ensure it has sat long enough. Or the risotto will be to sticky. Great recipe. I have already made it twice.
I learned it is better to make the risotto a day in advance to ensure it has sat long enough. Or the risotto will be to sticky. Great recipe. I have already made it twice.
Can these be prepared ahead of time and can they be served room temp?
Nice twist on the traditional Arancini I ate as a child. LOVE these! The perfect bite at my cocktail party!
I just made these and they are delicious! I followed the recipe, give or take a little this, a little of that, used dried rosemary instead of fresh, worked perfectly. Be careful with the temperature of your oil, it can make of break the light golden appearance. I know it’s going to be a hit this Thanksgiving! Thank you Giada faccia bella…. Muah! 😉
Simple to prepare. Awesome flavor!