Directions
With these beautiful sunny days, the desire to fry arises spontaneously and so today, we will make rice arancini in a spring version with sausage, asparagus and pit cheese.
It’s a great way to recycle leftover asparagus and sausage risotto, a quick, easy recipe that knows how to brighten up a spring day.
But if you want to go further and slap your cholesterol, save a little for the next day and make us some galactic arancini.
If you want the stringy effect, put a cube of mozzarella inside the arancini before frying them. If you don’t like stringy but savory, grate the pit cheese and add it to the risotto before turning it into magical balls.
Time to fry, ladies!
Ingredients for making arancini with asparagus, sausage and pit cheese
To make 20 beautiful chubby arancini
- 600 grams of rice
- 500 grams of asparagus
- 4 sausages
- 240 grams of dry white Falanghina or Trebbiano type
- 1 onion
- 2 liters of broth
- 50 grams of butter
- 35 grams of extra virgin olive oil
- 8 grams of salt
- 8 grams of pepper
- 60 grams of Parmigiano Reggiano
- 150 grams of grated bread
- 6 eggs
- 2 liters of peanut/sunflower oil for frying
- 100 grams of fossa cheese, mozzarella if you want a stringy heart
How to make arancini with asparagus, sausage and pit cheese
Heat 4 tablespoons of olive oil in a large pot, then put inside the sausages without their casings and crumble well.
Brown to dissolve the fat, then add 1 glass of wine and let it evaporate.
Remove the sausage from the pan, melt the butter in it with a drizzle of oil, then toast the rice for 5 minutes, making it stick to the bottom and then stirring.
Deglaze with another glass of wine, let it evaporate and start cooking the rice, adding a little broth at a time.
Halfway through cooking, add the crumbled sausages and the asparagus cut into small pieces.
Bring to the end of cooking. Stir in butter, Parmigiano Reggiano and so the risotto with asparagus and sausage is done.
Now comes the fun.
Let the risotto cool.
Organize ingredients and spaces well to work well.
In a bowl 200 grams of breadcrumbs, in another 4 eggs, beaten well.
Grate the pit cheese and add it to the risotto.
Take a handful of risotto and form a meatball, squeezing well in your hands. From now on, you can call it arancino.
Dip the arancino in the eggs.
Then in the bread, sprinkle generously, again in the egg and then final sprinkle in the bread.
Let the arancini rest for 1 hour and then prepare the pan for frying.
Put at least 2 liters of sunflower oil, bring to 170 degrees and throw 2-3 arancini inside. Do not overdo the quantities. Better cook a few at a time.
Cook for 4-5 minutes.
Drain the arancini on absorbent paper and pat dry. Serve the arancini hot and crunchy. You deserve them!
Which wine to pair with rice arancini with asparagus, sausage and pit cheese?
We choose a spicy, balsamic, savory red wine like Arianna Occhipinti’s Frappato. If you prefer to combine a classic sparkling wine such as Prosecco, Champagne and Franciacorta, this is an excellent idea: bubbles and acidity are excellent for cleaning your palate.
If you want to combine a cocktail, Gin Tonic.
