AranciniCourtesy of Mike Bausch
Andolini’s, Tulsa, OK

1 cup raw sushi rice
2 cups chicken stock
1 large portabella mushroom chopped
1 tablespoon olive oil
1 small white onion diced
3 ounces sweet Italian sausage
¼ cup Parmesan
2 cloves crushed garlic
salt and pepper to taste

1 egg
1 cup flour
1 cup Italian bread crumbs

Saute the minced onion and mushroom in the olive oil along with the sausage and garlic. Once the onions are translucent and the sausage is cooked, add the rice and the chicken stock.
Simmer on a fairly low heat for approximately 20 minutes. Remove from heat and stir in the Parmesan.

Set aside covered and let cool.  Scoop and roll rice balls to desired size.  Let them chill, then bread them with a standard breading procedure (flour, egg wash, bread crumbs). Keep them refrigerated until ready to fry at 350 F for about 4 to 5 minutes.

“We’re starting to see these tasty appetizers pop up on pizzeria menus in the South and Midwest.” ~ PT Editors.

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