Swaggerty’s Farm Arancini Recipe
directions
Prepare Rice Base
In a large pan, heat olive oil over medium heat. Add onions; cook until soft and translucent. Add garlic; cook until fragrant. Add Arborio rice; toast 2–3 minutes. Add hot stock; simmer until absorbed and rice is tender. Stir in butter and Parmesan. Season and spread on tray to cool completely.
Prepare Filling
In another large skillet, heat olive oil; cook country ham 2–3 minutes. Add Italian sausage; cook thoroughly, breaking into small pieces. Add onion and garlic; cook until softened. Stir in tomato paste; cook 2 minutes. Add tomatoes, sugar, and red pepper flakes. Simmer 15–20 minutes until thick. Stir in basil; season and cool completely.
Form Arancini
Scoop about 2oz. of rice; flatten into a cup. Add 1oz. filling and Mozzarella. Enclose and form a tight ball. Place on parchment-lined tray; chill until firm.
Bread Arancini
Season flour with salt and pepper. Dredge chilled Arancini balls: Place seasoned flour, egg wash and bread crumbs in three separate bowls or pie tins. Dredge Arancini ball in each mixture starting with flour → egg wash → breadcrumbs, until coated. Return to balls to tray; chill or briefly freeze.
Fry
Heat oil to 350°F. Fry in small batches (4–5 minutes) until golden brown. Drain and set aside. Serve immediately.
8-10
servings
2 hours
prep time
30 min.
cook time
ingredients
Rice (Arancini-Style Risotto)
- ¾ cup Arborio rice
- 1 Tbsp. olive oil
- ¼ cup yellow onion, small dice
- 1–2 cloves garlic, minced
- 2½ cups chicken stock, hot
- ¼ cup Parmesan cheese, finely grated
- 2 Tbsp. unsalted butter
- Salt and black pepper, to taste
Filling
- ½ lb. Swaggerty’s Farm Italian sausage
- 2 oz country ham, diced
- 1 cup crushed tomatoes
- 1 Tbsp. tomato paste
- ¼ cup yellow onion, fine dice
- 1 clove garlic, minced
- 1 Tbsp. olive oil
- 1 tsp. sugar
- ¼ tsp. red pepper flakes (adjust as needed)
- 2 Tbsp. fresh basil, chiffonade
- 6–8 oz fresh Mozzarella, small dice
- Salt and black pepper, to taste
Breading Station
- 1 cup all-purpose flour
- 2 eggs + 2 Tbsp. water (egg wash)
- 1½–2 cups breadcrumbs
- Salt and black pepper, to taste
Frying
- Vegetable oil, as needed
Level of complexity
hard
Ingredients
Special kitchen tools
Pairs well with
- If serving a large crowd, keep Arancini warm in a warming dish or at about 135°F or less.
- Slightly soft risotto helps with the binding.
- Brief chilling/freezing improves the structure of Arancini before frying.
- Expect extra filling, which can be used for later meals or adjust ratios as needed.
