’Nduja arancini

  • Makes 12-15
  • Easy

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

By Amanda James


  • 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.

Additional Information


  • kcals 218
  • fat 10g
  • saturates 3.6g
  • carbs 22.1g
  • sugars 1g
  • fibre 1.1g
  • protein 9.1g
  • salt 0.7g
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