In a saucepan, soften the onion in the oil. Add the rice and cook for 1 minute, stirring to coat with the oil. Deglaze with the wine and cook over medium heat, stirring frequently, until almost dry.
Add broth, 250 ml (1 cup) at a time, stirring frequently until the liquid is completely absorbed before adding more broth.
After about 30 minutes, the rice should be tender. Add the cheese and basil and stir until the cheese has melted.
Meanwhile, in a skillet, brown the sausages, crumbling the meat with the back of a spoon, until golden brown. Transfer to the risotto and stir to combine. Adjust the seasoning.
Spread the risotto on a baking sheet and cover with plastic wrap. Refrigerate for about 2 hours or until completely chilled.
In a saucepan, soften the onion and garlic in the oil. Season with salt and pepper. Add the tomatoes. Bring to a boil and simmer for about 15 minutes. Adjust the seasoning.
Preheat the oil in the deep fryer to 190 °C (375 °F). Line a baking sheet with paper towels.
Place the flour in a shallow bowl, the eggs in a second bowl, and the breadcrumbs in a third.
With a spoon, take about 15 ml (1 tablespoon) for each risotto arancini and shape into a ball with your hands. Dredge in flour and dip in the egg mixture, drain well, then coat with the breadcrumb mixture.
Pass the breadcrumbs through a sieve and dip the balls back into the egg and the breadcrumbs.
Fry about eight balls at a time in the oil, until well browned, for about 2 minutes. Drain on the baking sheet.
Place on a serving dish and serve with the tomato sauce.
This recipe comes from the book "Meals for every occasion"
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.