Arancini with Wagyu Beef Sweet Italian Sausage and Cheese

Hey everyone, it is me again, Dan, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, Arancini with Wagyu Beef Sweet Italian Sausage and Cheese. It is one of my favorites food recipes. This time, I'm gonna make it a little bit tasty. This is gonna smell and look delicious.

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As for the number of servings that can be served to make Arancini with Wagyu Beef Sweet Italian Sausage and Cheese is 18 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Arancini with Wagyu Beef Sweet Italian Sausage and Cheese estimated approx 80 mins.

To begin with this recipe, we must first prepare a few components. You can have Arancini with Wagyu Beef Sweet Italian Sausage and Cheese using 25 ingredients and 9 steps. Here is how you cook it.

Arancini with Wagyu Beef Sweet Italian Sausage and Cheese

Ingredients and spices that need to be Get to make Arancini with Wagyu Beef Sweet Italian Sausage and Cheese:

1. 1 PACKAGE Double 8 Cattle Company Fullblood Wagyu Beef Sweet Italian Sausage (Ground)
2. 2 TBSP Grapeseed Oil
3. 2 TBSP Butter
4. 1 Yellow Onion (minced)
5. 3 Garlic Cloves (minced)
6. 1 1/2 CUP Arborio Rice
7. 1/2 CUP Dry White Wine
8. 6 CUP Chicken Stock (warmed)
9. 2 TSP Kosher Salt
10. 1/2 TSP Freshly Ground Black Pepper
11. 1 CUP Grated Parmigiano-Reggiano Cheese
12. 1/2 TSP Crushed Chile Flakes
13. Smoky Tomato Sauce
14. 1 CAN Diced Fire Roasted Tomatoes
15. 3 Garlic Cloves (minced)
16. 1 Large Shallot (minced)
17. 1/2 CUP Basil (chiffonade)
18. 1/4 CUP Heavy Cream
19. 1 TSP Smoked Salt
20. 1/2 TSP Freshly Ground Black Pepper
21. Breading
22. 1 1/2 CUP Flour
23. 2 CUP Panko Bread Crumbs
24. 4 Eggs (whisked)
25. 6 CUP Grapeseed Oil (for frying)

Instructions to make to make Arancini with Wagyu Beef Sweet Italian Sausage and Cheese

1. PREPARING THE WAGYU BEEF SAUSAGE, RICE, AND CHEESE MIXTURE
   In a medium saucepan on the stove, warm your chicken stock.Heat a large stainless steel saute pan over medium heat, and add in 2 tablespoons grapeseed oil. Once hot, add in the ground Fullblood Wagyu sweet Italian sausage in small pieces. Let the sausage brown while using a wooden spoon to break up the sausage into small pieces. Once the sausage is no longer pink, remove the sausage from the pan with a slotted spoon. Reserve the sausage.
2. Leave the fat that rendered out in the pan. Then, add in the butter, minced yellow onion, and minced garlic to the pan. Saute the yellow onions for about 5 minutes until they’re translucent.Then, add in the Arborio rice, and let it toast for 2-3 minutes until it smells toasty and has changed color a little.
3. Deglaze the pan with white wine, and stir constantly. Add in 2 teaspoons of kosher salt and a 1/2 teaspoon freshly ground black pepper. Once the wine is evaporated, add in the warmed chicken stock 1 cup at a time. Stir constantly until all of the liquid evapo-rates. Then, add more chicken stock. Continue this process until the rice has puffed up and is al dente.
4. Turn off the heat, and add in the cooked Wagyu beef sausage, crushed chile flakes, and Parmigiano-Reggiano cheese. Season to taste with kosher salt and freshly ground black pepper. Spread the mixture out onto a shallow pan, and cool for 2 hours (up to 2 days) in the refrigerator.
5. PREPARING THE SMOKY TOMATO SAUCE
   Heat a small stainless steel saucepan over medium heat. Add in 2 tablespoons of grapeseed oil, and heat. Add in the minced shallots, and saute until translucent. Once translucent, add in the minced garlic, and cook for 2 minutes longer. Add in the diced fire roasted tomatoes, smoked salt, and freshly ground black pepper. Heat until simmering. Reduce the heat to low, and cook slowly for 1 hour.
6. Transfer contents to a blender. Add the basil and heavy cream to the blender as well. Vent the blender and hold a towel over the hole, and then blend until smooth. This is your sauce. Season to taste with kosher salt and freshly ground black pepper.
7. PREPARING THE ARANCINI
   Take your cooled Wagyu beef sausage, rice, and cheese mixture out of the refrigerator.Portion the mixture out into 1 1/2 ounce balls (a little smaller than a golf ball), and roll. Heat the grapeseed oil (for frying) to 350°F in a large shallow pan. Place the flour in a bowl, the eggs in a separate/second bowl, and the panko bread crumbs in a third bowl. Roll the balls in the flour.
8. Then dip them in the whisked eggs and lastly in the panko bread crumbs. Make sure each ingre-dient is well coated on the balls.Once the oil is hot, fry the Arancini in batches for 2-3 minutes until the balls are golden brown. Remove the fried Arancini from the oil, and transfer them to a paper towel-lined tray to drain. Repeat the process until all of the Arancini are fried.
9. FINAL STEPS
   Place the Fullblood Wagyu beef sweet Italian sausage and cheese Arancini on a large platter.Place the smoky tomato sauce in a small bowl. Serve the Arancini hot with the smoky tomato sauce, and enjoy!

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