Recipe Courtesy of Michael Symon
1 tablespoon olive oil
4 ounces ground sweet Italian sausage (1/2 cup)
1 cup minced red onion
2 cloves minced garlic
1 cup Arborio or Carnaroli rice
3 cups chicken broth (warmed)
1 large egg
1 large egg yolk
1 cup freshly grated parmesan cheese
8 ounces fresh mozzarella, cut into ¦Ð inch cubes
Canola oil, for deep-frying
1 cup plain, dried bread crumbs
1. Heat the olive oil in a 4-quart saucepan over medium-high heat. Break the sausage into small pieces and add to the pan, brown on all sides, about 10 minutes. Add the onion and garlic along with ¡Ç teaspoon salt and cook for 2 minutes. Add the rice and toss, stirring with a wooden spoon for 1 minute.
2. Reduce the heat to medium and add the chicken broth, ¡Ç cup at a time, stirring constantly so the rice releases it starch. Continue to add the broth until the rice is tender and the risotto is creamy. This should take about 15 minutes. When the rice is cooked through, pour the mixture in to a bowl and put in the refrigerator to cool.
3. Remove the rice from the refrigerator and add the egg, egg yolk, Parmesan and ¡Ç teaspoon salt. It is easiest to form the arancini with damp hands, so keep a small bowl of water nearby. With damp hands, form balls of about 2 tablespoons of the rice mixture each. With your thumb, make an indentation in the center and put 1 teaspoon of the diced mozzarella in the center. Close up the indentation by re-forming the rice around the mozzarella to keep the cheese inside. You should get about 16 arancini. Store the arancini in the refrigerator until ready to cook, or for up to 1 day.
4. Heat 6 inches of oil in a pot or deep-fryer to 350 degrees F. Meanwhile coat the arancini in the bread crumbs, shaking off any excess. You want to bread these immediately before frying them so they don¡¯t get tacky and gummy. Deep-fry the arancini for 2 ¡Ç minutes, or until very golden brown. Remove from the pot and lightly season with salt. Serve immediately.