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Spicy nduja arancini served on a small dish

Spicy nduja arancini

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • More effort
  • Makes 20

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

  • Freezable
Nutrition: Per serving
NutrientUnit
kcal206
fat8g
saturates3g
carbs24g
sugars1g
fibre1g
protein8g
salt0.6g
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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

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.

Goes well with

Recipe from Good Food magazine, February 2021

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A star rating of 4 out of 5.3 ratings
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