Sausage arancini with leeks
- 1 small chopped onions
- 1 package of 250 g (4 cups) of Les Cultures de chez nous sliced leeks
- 30 ml (2 tablespoons) of olive oil
- 180 ml (3/4 cup) of Arborio rice
- 60 ml (1/4 cup) of white wine
- 750 ml (3 cups) of warm chicken broth
- 125 ml (1/2 cup) of grated Parmigiano Reggiano
- 60 ml (1/4 cup) of fresh basil, chopped
- 2 spicy Italian sausages (225 g or 1/2 lb), sausage only
For the tomato sauce:
- 1/2 package of 250 g (2 cups) of Les Cultures de chez nous sliced leeks
- 1 garlic clove, chopped
- 30 ml (2 tablespoons) of olive oil
- 1 can of 540 ml (nearly 2 1/4 cups) of crushed Italiano tomatoes
For the coating:
- 125 ml (1/2 cup) of unbleached all purpose flour
- 4 eggs, lightly scrambled
- 500 ml (2 cups) of screened breadcrumbs
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In a casserole, sauté tender onions and sliced leeks in oil. Add rice and cook for 1 minute while stirring to cover well with oil. Deglaze with wine and continue baking at medium heat while stirring frequently until the liquids are completely absorbed.
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Add broth approximately 250 ml (1 cup) at a time, stirring frequently until the liquid is completely absorbed between each addition.
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The rice should be tender after approximately 30 minutes. Add the Parmesan and basil and stir until the cheese melts.
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In between, brown the sausage in a pan by undoing it until golden. Transfer the risotto and mix. Adjust the seasonings.
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Place the risotto on a cookie plate and cover with plastic wrap. Refrigerate for approximately 2 hours or until it completely cools.
For the tomato sauce:
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In a casserole, tender leeks and garlic in oil. Salt and pepper. Add tomatoes. Bring to a boil and let simmer for about 15 minutes. Rectify seasonings
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Heat the fryer oil to 375°F (190°C). Cover an oven plate with absorbent paper.
For the coating:
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Put flour in one bowl, eggs in another, and breadcrumbs in a third.
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With a spoon, withdraw approximately 15 ml (1 tablespoon) of risotto for each arancini and shape them into balls with your hands. Flour them and soak them in the egg mix. Drain. Then, cover them with breadcrumbs.
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Pass the breadcrumbs through the sieve and soak the balls again in the eggs and then in the breadcrumbs.
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Fry in oil approximately eight balls at a time or until golden, approximately 2 minutes. Drain on the plate.
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Lay on a serving plate and accompany with tomato sauce.
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