Try these ’Nduja arancini then check out more risotto recipes. Find the best ingredients for this recipe with our guide on what is 'nduja and where to buy it.


  • 1 tbsp olive oil
  • 1 onion, finely chopped
  • 250g arborio rice
  • 2 tbsp white wine
  • a pinch saffron
  • 1 litre chicken stock, hot
  • 150g Grano Padano, finely grated
  • 2 eggs, beaten
  • 50g plain flour
  • 100g panko breadcrumbs
  • 100g ’nduja
  • for deep frying vegetable oil


  • STEP 1

    Heat the olive oil in a frying pan and cook the onion for 10 minutes until soft. Add the rice and gently fry for 5 minutes – it needs to toast but not brown. Tip in the wine and cook until completely evaporated.

  • STEP 2

    Add the saffron, then slowly add the stock, ladle by ladle, until the rice is cooked and the consistency is very thick. Add the Grana Padano and a little seasoning, mix well and cool. Chill in the fridge for 30 minutes.

  • STEP 3

    Put the eggs, flour and breadcrumbs into 3 separate bowls. Using clean hands, take 1 tbsp of the risotto mix into the palm of your hand and put 1 tsp of ’nduja in the centre, folding the risotto mix around so it’s completely encased. Repeat with the remaining risotto and ’nduja.

  • STEP 4

    Roll the balls first in the flour, then the egg and finally the breadcrumbs. Fill a pan no more than 1/3 full with vegetable oil and heat to 180C, or until a cube of bread browns in 30 seconds. Fry the balls, in batches, for 3 minutes until golden, then drain on kitchen paper and serve.

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