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Spicy nduja arancini

Spicy nduja arancini served on a small dish

Spicy nduja arancini

Name: Spicy nduja arancini
Prep time: 35 min
Cook time: 1 h
Total time: 1 h 35 min
Yield: Makes 20
Ingredients: 2 tbsp olive oil; 1⁄2 onion finely chopped; 1 large garlic clove crushed; 1⁄2 tsp fennel seeds crushed; 300g risotto rice; 400g can chopped tomatoes; 800ml hot chicken stock; 80g parmesan finely grated; 50g nduja sausage finely chopped; 150g mozzarella cut into cubes; 100g plain flour; 3 medium eggs beaten; 200g panko breadcrumbs; vegetable oil for deep- frying

Esther Clark

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Makes 20

More effort

Prep: 35 mins

Cook: 1 hr

A star rating of 4.5 out of 5.11 ratingsRate

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Make these moreish rice balls with spicy nduja sausage, gooey mozzarella filling and crunchy breadcrumb coating for a Valentine’s Day nibble

Freezable

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Ingredients

Nutrition

Units:

MetricUS

2 tbsp olive oil
1⁄2 onion

finely chopped
1 large garlic clove

crushed
1⁄2 tsp fennel seeds

crushed
300g risotto rice
400g can chopped tomatoes
800ml hot chicken stock
80g parmesan

finely grated
50g nduja sausage

finely chopped
150g mozzarella

cut into cubes
100g plain flour
3 medium eggs

beaten
200g panko breadcrumbs
vegetable oil

for deep- frying

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Nutrition: Per serving

kcal206
fat8g
saturates3g
carbs24g
sugars1g
fibre1g
protein8g
salt0.6g

Method

step 1

Heat the olive oil in a casserole dish over a low heat, and fry the onion with a pinch of salt for 10-12 mins, or until softened. Add the garlic and fennel seeds, and cook for 1 min more. Stir in the rice and cook for a further minute.
step 2

Pour in the tomatoes and half the stock, and turn the heat to medium-high. Cook, stirring continuously, until the stock is almost completely evaporated. Add the remaining stock, a ladle at a time, adding more when the previous addition is absorbed by the rice. Cook until the rice is al dente, about 15-20 mins.
step 3

Stir in the parmesan and nduja, then spread the risotto out over a baking tray and leave to cool to room temperature.
step 4

Scoop the cooled risotto into 20 even portions, slightly larger than a golf ball. Flatten one of the balls into a disc in your hand, put a piece of mozzarella in the centre, then enclose with the rice. Roll into a ball. Repeat with the remaining risotto and mozzarella.
step 5

Tip the flour, eggs and panko breadcrumbs into three separate shallow bowls. Roll each risotto ball in the flour, then the egg, and finally the breadcrumbs. Transfer the balls to a baking tray. Half-fill a large, heavy-based saucepan with vegetable oil and heat over a medium-low heat to 170C, or until a piece of bread turns golden in the oil within 45 seconds. Carefully lower the risotto balls into the oil in batches, and fry each batch for 8-10 mins, or until golden brown and gooey in the centre. Drain on a plate lined with kitchen paper.

Recipe tip

To freeze, make the recipe up to the end of step 3, then pack the risotto balls into a large food bag and freeze. Defrost thoroughly in the fridge overnight before deep-frying.

Recipe from Good Food magazine, February 2021

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A star rating of 4.5 out of 5.11 ratings

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