Arancini with 'Nduja Sausage

’Nduja arancini

  • makes 12-15
  • Easy

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


Try these ’Nduja arancini then check out more risotto recipes.



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


  • 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...

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Nutritional Information

  • Kcals 218
  • Fat 10g
  • Saturates 3.6g
  • Carbs 22.1g
  • Sugars 1g
  • Fibre 1.1g
  • Protein 9.1g
  • Salt 0.7g