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  "title": "Sausage & Sage Arancini Recipe",
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      "title": "Sausage Arancini Risotto using RiceSelect® Arborio",
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  "intro": "<p>Stuffed with blue cheese, these flavorful arancini with fresh sausage, walnuts and sage make an impressive appetizer or side dish.</p>",
  "difficulty": "medium",
  "prepTime": 25,
  "cookTime": 45,
  "totalTime": 70,
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      "label": "1/3 cup fresh sage, thinly sliced",
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      "label": "3 cloves garlic, minced",
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      "label": "1/2 tsp fennel seeds, crushed",
      "amount": null,
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      "label": "1/4 tsp red pepper flakes",
      "amount": null,
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      "label": "1 cup RiceSelect® Arborio Rice",
      "amount": null,
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      "label": "1/2 tsp salt, divided",
      "amount": null,
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      "label": "1/2 tsp pepper, divided",
      "amount": null,
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      "label": "1/4 cup fresh parsley, finely chopped",
      "amount": null,
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      "label": "5 oz soft blue cheese, cut into ten 1-inch cubes",
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      "label": "2 cups bread crumbs",
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}

Ingredients

Instructions

  1. Pour broth into saucepan and bring to simmer. Reduce heat to low to maintain heat.
  2. Heat olive oil in large skillet over medium heat; cook sausage, sage, garlic, fennel seeds and red pepper flakes for 5 to 8 minutes or until sausage starts to brown. Stir in rice, and 1/4 tsp each salt and pepper; cook for 2 to 3 minutes or until well coated. Pour in wine; cook, stirring constantly, until most of the liquid is absorbed.
  3. Add broth, 1 cup at a time, stirring until all of the liquid is absorbed before adding the next addition, until rice is tender, about 20 minutes. Stir in parsley.
  4. Scrape onto baking tray and let cool to room temperature. Cover and refrigerate for at least 6 hours or until well chilled (overnight is best.)
  5. Stir Parmesan, walnuts and 1 egg into chilled risotto. Roll 1/4 cup risotto mixture into ball. Create divot in center to make space; place piece of blue cheese in center. Reshape rice ball to enclose cheese. Repeat to make 10 rice balls. Place on parchment paper–lined baking sheet. Refrigerate for 20 to 30 minutes or until firm.
  6. In shallow bowl, stir together bread crumbs, and remaining salt and pepper. In another shallow bowl, beat remaining eggs. Dredge rice balls first in flour, then dip in beaten eggs and roll in bread crumbs until well coated.
  7. Meanwhile, pour enough oil into large saucepan to come 3 inches up side; heat over medium heat until instant-read thermometer reads 350?F. Working in batches, carefully drop rice balls into hot oil; fry for 3 to 5 minutes or until golden brown. Using slotted spoon, transfer rice balls to paper towel–lined tray.
  8. Dipping Sauce: Stir together mayonnaise, mustard, honey, salt, pepper and cayenne. Serve with rice balls for dipping.