Arancini with 'Nduja Sausage

’Nduja arancini

Name: ’Nduja arancini
Total time: 1 h 15 min
Yield: Makes 12-15
Ingredients: 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

Louis Korovilas

Published: August 21, 2018 at 3:30 PM

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Makes 12-15

Easy

Total time: 1 hr and 15 mins

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Check out this crunchy arancini with punchy 'nduja, Grano Padano and saffron. This easy yet impressive risotto balls recipe comes from Italian restaurant Bancone in Covent Garden

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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.

Ingredients

Nutrition

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

Nutrition: per serving

kcal218
fat10g
saturates3.6g
carbs22.1g
sugars1g
fibre1.1g
protein9.1g
salt0.7g

Method

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.

Check out more of our impressive deep-fried recipes...

Authors

Louis Korovilas

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