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.