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Saffron Arancini stuffed with sausage
Anneke Silva

Saffron Arancini with Sausage

5 from 15 votes
These Saffron Arancini with Sausage are creamy and flavourful on the inside, and crispy on the outside . The caramelized sausage, garlic and sundried tomato filling is complimented by the creamy rice, sharp parmesan, and tangy lemon in the risotto. This savoury smooth filling contrasts perfectly with the crispy golden breaded outside of these delicious morsels. They are perfect on their own, but are also delicious when served alongside my homemade marinara sauce.
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Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings: 14 arancini
Course: dinner
Cuisine: Italian
Calories: 277
Ingredients Equipment Method

Ingredients
  

Saffron Risotto
  • 2 tbsp Extra Virgin Olive Oil
  • 2 tbsp Unsalted Butter
  • 1 Large onion
  • 2 cloves Garlic
  • 1 1/2 cups Arborio Rice
  • 1 1/2 tsp Kosher Salt
  • 1 pinch Saffron
  • 1 1/2 tsp Lemon Juice
  • 1/4 cup White Wine
  • 4 cups Chicken Broth preferably homemade
  • 1/2 cup Grated Parmesan
Sausage Filling
  • 3 Italian sausages
  • 2 cloves Garlic
  • 1/2 Onion
  • 2 Sundried tomatoes
  • 1/2 Lemon
  • 1 tbsp Extra virgin olive oil
Arancini
  • 2 Eggs
  • 1 cup Breadcrumbs unseasoned
  • 1/2 cup Extra virgin olive oil
  • 1/2 Saffron Risotto Recipe

Equipment

  • Instant Pot
  • Heavy Bottomed Pan
  • Wooden spoon
  • 3 tbsp cookie scoop
  • 1 1/2 tsp cookie scoop

Method
 

Saffron Risotto
  1. On the sautee function of your instant pot melt 1 tablespoon of butter and the olive oil.
    On the sautee function of your instant pot melt 1 tablespoon of butter and the olive oil.
  2. Finely chop the onion and add it to the pot.
    Finely chop the onion and add it to the pot.
  3. Sautee for 5 minutes until the onion has softened and started to brown.
    Sautee for 5 minutes until the onion has softened and started to brown.
  4. Finely grate the garlic into the pot and mix, then cook for 30 seconds.
  5. Add the rice and salt and cook while stirring for 5 minutes.
    Add the rice and salt and cook while stirring for 5 minutes.
  6. Grind the saffron with a mortar and pestle.
  7. Pour the saffron into the pot, then put the wine in the mortar and pour it into the pot as well.
    Stir and cook for 1 minute until the wine has been absorbed.
  8. Stir and cook for 1 minute until the wine has been absorbed.
  9. Add the broth and lemon juice, stir and close the Instant Pot.
    Add the broth and lemon juice, stir and close the Instant Pot.
  10. Cook for 6 minutes on high pressure, then release the pressure manually.
    Cook for 6 minutes on high pressure, then release the pressure manually.
  11. Turn the Instant Pot to sautee and add the second tablespoon of butter and grated parmesan, cook for 5 minutes.
    Turn the Instant Pot to sautee and add the second tablespoon of butter and grated parmesan, cook for 5 minutes.
Sausage Filling
  1. Heat the oil in a heavy bottomed pan on medium heat.
    Heat the oil in a heavy bottomed pan on medium heat.
  2. Remove the sausage from its casing and fry for 8 minutes.
    Remove the sausage from its casing and fry for 8 minutes.
  3. Dice the onion and garlic.
  4. Add them to the pan with the sausage and cook an additional 4 minutes on medium high.
    Add them to the pan with the sausage and cook an additional 4 minutes on medium high.
  5. Place the sausage filling, lemon juice, and sundried tomatoes in a food processor.
    Place the sausage filling, lemon juice, and sundried tomatoes in a food processor.
  6. Pulse until fine dice, 1 min.
    Pulse until fine dice, 1 min.
Arancini
  1. Using a 3 tablespoon cookie scoop, form balls of risotto.
    Using a 3 tablespoon cookie scoop, form balls of risotto.
  2. Press an indent into each ball and fill with 1 1/2 teaspoons of filling before closing the ball around the filling.
    Press an indent into each ball and fill with 1 1/2 teaspoons of filling before closing the ball around the filling.
  3. Beat the eggs in a bowl, and pour the breadcrumbs into another.
    Beat the eggs in a bowl, and pour the breadcrumbs into another.
  4. Roll each arancini in egg then breadcrumbs.
    Roll each arancine in egg then breadcrumbs.
  5. Fry in oil for 4 minutes, turning once or twice to brown on all sides.