Arancini — Jeffrey Freehof, The Garlic Clove

Arancini -- Jeffrey Freehof, The Garlic Clove
Recipe type: Appetizer
  • 1 cup raw sushi rice
  • 2 cups chicken stock
  • 1 large portobello 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
  • Breading:
  • 1 egg
  • 1 cup flour
  • 1 cup Italian breadcrumbs
  1. Sauté the minced onion and mushroom in the olive oil along with the sausage and garlic.
  2. Once the onions are translucent and the sausage is cooked, add the rice and the chicken stock.
  3. Simmer on a fairly low heat for approximately 20 minutes.
  4. Remove from heat and stir in the Parmesan.
  5. Set aside, covered, and let cool.
  6. Scoop and roll rice balls to desired size.
  7. Let them chill, then bread them with a standard breading procedure using flour, egg wash and bread crumbs.
  8. Keep them refrigerated until ready to fry at 350 F for about
  9. to 5 minutes.