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Spicy nduja arancini

Ingredients

  1. Step 1 2 tbsp olive oil
  2. Step 2 1⁄2 onion, finely chopped
  3. Step 3 1 large garlic clove, crushed
  4. Step 4 1⁄2 tsp fennel seeds, crushed
  5. Step 5 300g risotto rice
  6. Step 6 400g can chopped tomatoes
  7. Step 7 800ml hot chicken stock
  8. Step 8 80g parmesan, finely grated
  9. Step 9 50g nduja sausage, finely chopped
  10. Step 10 150g mozzarella, cut into cubes
  11. Step 11 100g plain flour
  12. Step 12 3 medium eggs, beaten
  13. Step 13 200g panko breadcrumbs
  14. Step 14 vegetable oil, for deep- frying
Spicy nduja arancini
Calories: 325 Carbohydrate: 26 g Protein: 9 g Fat: 21 g
Cook time: 95 minutes Prep time: 35 minutes Total time: 130 minutes Servings: 20

TAGS

Snack Starter Arancini mozzarella Nduja Rice ball Valentine Snack Starter Arancini mozzarella Nduja Rice ball Valentine Snack Starter Arancini mozzarella Nduja Rice ball Valentine

Directions

  1. 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.
  2. 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.
  3. Step 3 Stir in the parmesan and nduja, then spread the risotto out over a baking tray and leave to cool to room temperature.
  4. 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.
  5. 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.