Authentic home cooking from Italy, with US measurements.

Originally published on Cookpad Italy as Arancini zucca e salsiccia

Pumpkin and Sausage Arancini

Name: Pumpkin and Sausage Arancini
Total time: 600 s
Yield: Serves 4 servings
Ingredients: 200 grams pumpkin and sausage risotto (about 1 1/3 cups); 2 eggs; as needed All-purpose flour,; as needed Breadcrumbs,; 2 slices mozzarella cheese, cut into cubes; Salt; 2 cups peanut oil (500 ml) for frying

Paola Catalano @fattierifattiamodomy

grottaferrata (roma)

Arancini: little bites with a secret inside, featuring a crispy shell and a melty, surprising center. In the kitchen, anything is possible and nothing goes to waste—that’s my motto! Here are my pumpkin and sausage rice bites, breaded and fried—perfect as finger food or an appetizer. This tasty and fun recipe is a great way to use up leftover risotto.

Paola Catalano @fattierifattiamodomy

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Ingredients

10 minutes for breading

Serves 4 servings

200 gramspumpkin and sausage risotto (about 1 1/3 cups)
2eggs
as neededAll-purpose flour,
as neededBreadcrumbs,
2 slicesmozzarella cheese, cut into cubes
Salt
2 cupspeanut oil (500 ml) for frying

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Steps

10 minutes for breading

1

Ingredients: Pumpkin and sausage risotto (see recipe on cookpad.com), flour, eggs, breadcrumbs, and mozzarella cubes.
2

Form the risotto into balls, placing a mozzarella cube in the center of each. Roll each ball in flour, then in beaten egg, and finally in breadcrumbs. Chill the arancini in the refrigerator for 20–30 minutes.
3

Heat the peanut oil. When it reaches frying temperature, fry 2–3 arancini at a time. Fry for 1–2 minutes per side. Drain on paper towels and serve.
4

Serve hot and melty. Enjoy!

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Paola Catalano @fattierifattiamodomy

Published in the US on May 31, 2026 14:01

grottaferrata (roma)

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