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Photo Credit: Elizabeth Newman

Stuffing Arancini

Arancini, or fried risotto balls, are a beloved Italian snack. This stuffing version is the perfect way to add a little Italian flair to your Thanksgiving feast! While they're not exactly difficult, arancini are a bit of a labor of love. It takes time and patience to make the risotto, let it cool, form it into balls, and fry. However, the result is a wonderfully delicious, flavor-packed, cheesy bite that makes it totally worth it! These are stuffed with chicken sausage, which makes an especially tasty surprise. 

I love arancini because they're so versatile. You can never go wrong with a classic, but I also love this crab version and this vegan artichoke version. They make a perfect appetizer for holiday parties!
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Stuffing Arancini

Category

Appetizer

Servings

14

Prep Time

15 minutes

Cook Time

60 minutes

Calories

0

Author:

Giada De Laurentiis

Image of Stuffing Arancini

Ingredients

    Risotto:

  • 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
  • Arancini:

  • 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

  1. As seen on: Giada's Holiday Handbook, Episode 3. Friendsgiving Party.
  2. For the risotto, puree the corn and Parmesan in a food processor until paste-like and almost completely smooth. Set aside.
  3. 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.
  4. Spread the risotto out on a parchment-lined baking sheet. Let cool to room temperature, then cover with plastic wrap and refrigerate until cold.
  5. 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. For the risotto: Puree the corn and Parmesan in a food processor until paste-like and almost completely smooth. Set aside.
  6. 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.
  7. Spread the risotto out on a parchment-lined baking sheet. Let cool to room temperature, then cover with plastic wrap and refrigerate until cold.
  8. 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.
  9. 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.
  10. Serve warm with marinara for dipping, if desired.

Nutrition

Nutrition

Nutrition Serving Size
14
per serving
Calories
0
Amount/Serving % Daily Value
Carbs
32 grams
Protein
9 grams
Fat
11 grams
Saturated Fat
4 grams
Cholestrol
37 milligrams
Sodium
420 milligrams
Fiber
2 grams
Sugar
4 grams
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1 comment

  • Author's avatar image
    Eleni Drakatos

    Can the rice balls be assembled in advance, refrigerated and fried right before serving?

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