This Fried Sausage and Parmesan Breakfast Arancini is breakfast rice rolled up in a flavor filled ball of love. It’s a delicious breakfast in the palm of your hand.
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Remember that super easy parmesan risotto we made a couple of weeks back? Well, if you had leftovers and tossed it in your freezer, it’s time to get it out. Because it’s the perfect rice for this Fried Sausage and Parmesan Breakfast Arancini recipe. This recipe is a bit different from your traditional arancini recipe which uses white wine in the risotto and has a coating of flour and breadcrumbs. In addition I’m making these breakfast arancini so I’m using breakfast sausage instead of regular Italian sausage.
I love making hand held food and my littles love eating it. If you want to make it more of a well-rounded meal you can add some vegetables to this recipe. Since I’ve fallen in love with salad for breakfast, I’ve made this fried sausage and parmesan arancini and put it over a spinach salad with a nice runny fried egg on top. Yum.
Oh, and since this is this a great hand held food you know that means it’s also a great party food. If you have the time to make a bunch of these, I’d suggest making it bite sized for your next party or casual get together. It’ll be a hit.
Assembly Tip: Keep a bowl of water beside you when making the arancini. Dip your fingers in the water while working with the risotto. The water will make working with the risotto easier.
Fried Sausage and Parmesan Breakfast Arancini
Makes 6 large balls
- 2 cups leftover risotto, cooled
- 1/3 cup grated Parmesan
- 2 tablespoons minced fresh flat-leaf parsley or basil
- 1/2 pound breakfast sausage
- 5 oz mozzarella cut into ½ inch cubes and set aside
- 2 large egg, beaten
- 1 cup bread crumbs
Combine risotto, parmesan, cream, and herbs.
In a bowl, beat large egg and add bread crumbs to the plate.
In the palm of your hand flatten about 2 tablespoons of risotto.
(if you don’t like to get dirty place cut a piece of parchment paper a little larger than the size of you hand).
Then add a tablespoon of sausage and a cube of mozzarella cheese.
Add a bit more risotto on top and roll into a ball. Set aside on a baking sheet lined with parchment paper.
Make all of the risotto balls then dip balls in egg and roll in bread crumbs.
Heat oil for frying to (350 degrees F), in a deep and wide pot.
In batches, fry the rice balls a few at a time until golden brown. About 4 to 5 minutes on each side.
My littles were super excited to have cheesy rice and sausage for breakfast. I made it ahead of time then reheated it in the oven.
It’s also a great dish if you are having a brunch. Serve it on a bed of lettuce with some poached eggs and some bacon cheese popovers with some extra sausage and bacon and fruit.
Can you tell I’m making myself hungry?