Arancini with Sausage Gravy

Bring the heart of traditional Italian cooking to your table with this Bianco inspired twist on classic Sicilian arancini. These crispy, golden risotto bites start with the rich vodka risotto from our previous recipe, so be sure to follow those steps before rolling your arancini. Crunchy on the outside and creamy on the inside, each one hides a molten pocket of mozzarella for the perfect cheese pull. Serve them as an appetizer or a cozy dinner idea, then elevate the whole dish with a savory Bianco sausage gravy that adds bold, comforting flavor in every bite.

Perfect for gatherings, game day, or any night you want a taste of true Italian tradition. Recipe created in partnership with J Squared Eatz.

Prep Time: 35–40 minutes | Cook Time: 25–30 minutes | Total Time: 1 hour–1 hour 15 minutes

Serves: 4

INGREDIENTS

Arancini

• 3 cups chilled risotto (see Risotto alla Vodka recipe)
• Block low moisture whole milk mozzarella, diced into ½ inch cubes
• 1 ½ cups panko breadcrumbs
• 1 cup all purpose flour
• 2 eggs
• 1 tbsp water
• Salt and pepper, to taste
• Neutral oil, enough to completely submerge the arancini while frying (about 4 inches of oil)

Sausage Gravy

• 6 oz Bianco & Sons hot Italian sausage meat
• 4 garlic cloves, thinly sliced (a mandoline works best)
• 1 small onion, diced
• 1 (14 oz) can whole peeled tomatoes (San Marzano D.O.P. are best)
• 1–3 tsp crushed Calabrian chili (heat level your call)
• ¼ cup heavy cream
• ¼ cup fresh basil, torn
• 2–3 tbsp extra virgin olive oil
• Salt and freshly cracked black pepper, to taste

MISE EN PLACE (French culinary term meaning "everything in its place")

• Set up your dredge station (F.E.B. = Flour, Egg, Breadcrumb).
  • Season each with salt and pepper.
  • Add 1 tbsp of water to the egg and whisk.
• Dice the mozzarella.
• Slice the garlic.

METHOD

1. Form the Balls
   1. Use a 2 oz ice cream scoop to portion equal sized mounds of chilled risotto.
   2. Flatten slightly, tuck a cube of mozzarella into the center, and cover with another tablespoon of risotto.
   3. Release from the scoop and roll into a ball. Pro tip: Keep a small bowl of water nearby to wet your hands if things get sticky.
   4. Place on a sheet pan and refrigerate 10 minutes to firm up.
2. Batter Up
   1. Coat each ball in flour, then egg, then breadcrumb (in that order).
      Repeat until all ~12 balls are coated.
   2. Return to the fridge for another 10–15 minutes, until cool and firm.
3. Fry Time
   1. In a fryer or deep Dutch oven, heat neutral oil to 350°F.
   2. Carefully lower the arancini into the oil (a spider works best if you are using a pot).
   3. Fry until heated through and the exterior is GBD: golden brown and delicious.
   4. Remove to a rack lined sheet pan and season with salt immediately. Pro tip: Keep warm in a 200°F oven until ready to serve.
      

Sausage Gravy 

1. Add 1 tbsp EVOO to a cold deep sided sauté pan.
2. Break up the sausage into ½ inch pieces and scatter in the pan. Cook over medium heat until just cooked through (no caramelization needed).
3. Add the onion and season with salt and pepper. Once translucent, add the garlic and Calabrian chili. Cook until fragrant, about 30–60 seconds.
4. Add the tomatoes, breaking them up if needed. Season with salt and pepper and simmer 10–15 minutes.
5. Add the basil. Transfer the mixture to a blender and blend until completely smooth and emulsified.
6. Pour the sauce back into the sauté pan and stir in the heavy cream. Adjust seasoning as needed.
7. For a silky finish, blend once more if desired, then stir in a cold pat of butter off heat.

TO SERVE

• Spoon a generous base of sausage gravy onto each plate.
• Crown with golden arancini, shower with Pecorino, and top with a basil leaf.
• Or go family style: pile them high, serve the sauce on the side for dipping, and let the feast begin.
  

Mangia!