A platter of fried, seasoned bread crumb-coated, cone-shaped balls stuffed with rice and cheese
  • Prep Time: 30 minutes
  • Total Time: 2 hours
  • Yield: 10 servings

Ingredients

  • 1 1/2 cups Vigo Arborio Rice
  • 2 tablespoons butter
  • 1 pound Italian sausage, casing removed
  • Vigo Extra Virgin Olive Oil, for frying
  • 1 jar Alessi Smooth Marinara Sauce, divided
  • 1 cup flour
  • 3 eggs, beaten
  • 1 cup Vigo Italian Style Bread Crumbs

Directions

Cook rice according to package directions. Fluff, add butter and stir. Let cool.

In a large saucepan, brown sausage in 1 tablespoon olive oil.  Add 1 cup pasta sauce and season with salt and pepper to taste. Simmer on medium heat until heated through.  In a large bowl combine rice and meat mixture and place, covered, in the refrigerator for at least 1 hour.

Pour flour, eggs, and breadcrumbs into 3 separate shallow dishes. When rice mixture has cooled, begin making arancini.  Coat hands in flour, and then form rice and meat mixture into a 2” balls. (Add more flour to hands as needed). Roll in flour, in eggs, then roll in breadcrumbs. Place on a baking sheet.   

Heat a deep skillet with 1-2” of olive oil over medium-high heat. Fry arancini in olive oil until brown on all sides. Place on a paper towel to drain excess oil. Serve with remaining pasta sauce as a dipping sauce.