Arancini pie is the easiest way to deliver this classic Italian snack without rolling individual balls and deep frying them. It’s half the work and you still get a delicious crispy, cheesy rice exterior that’s stuffed with the most delicious meat ragu!
Serves 8
2 tbsp butter
2 tsp salt
2 ½ cups Arborio rice
1 tbsp canola oil
1 onion, diced
454g Italian sausage (mild or hot)
2 cloves garlic, minced
1 tsp ground pepper
1/2 tsp chili flakes
¼ cup tomato paste
2 cups chicken stock
¾ cup frozen peas
10 basil leaves, coarsely chopped
4 eggs
1 cup grated Parmesan cheese
5 slices provolone cheese
Preheat oven to 425F
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Prepare an 8” spring form pan by greasing the inside with 1 tbsp of butter.
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Bring a large pot of water to the boil and add 2 tsp salt and the Arborio rice. Simmer uncovered for 12min. Drain the rice well and set it aside to cool.
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Place a skillet over medium heat and add the canola oil and remaining 1 tbsp of butter. Once the butter is melted add the onions and cook for 5min. Remove sausage from it’s casing and mix it into the onions. Use a wooden spoon to break up the sausage and cook until the sausage is browned. Add the garlic, pepper, chili flakes and cook for another 2min.
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Stir in the tomato paste and chicken stock and simmer on medium until most of the liquid has evaporated, about 25min. Continue to break the sausage up as it cooks. Stir in the peas and basil, take it off the heat and set it aside to cool slightly.
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Pour the rice into a large bowl and stir in the Parmesan and eggs so everything is well combined.
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Measure 4 cups of the rice mixture into the spring form pan. Use damp hands to work the rice evenly over the base and up the side of the pan. Leave a ½” border at the top circumference of the pan without any rice. The rice crust should be about ½” thick. Top the rice base with the provolone slices.
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Pour the sausage and pea mixture on to the provolone and top with remaining rice so you have the meat mixture completely covered. Press down firmly to pack it all in.
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Place in the oven for 25 min. Remove and allow the pie to cool for 10min.
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Remove the side of the pan and cut the pie into wedges and serve from the base of the pan.
For a printable version of this recipe click here.