'nduja Arancini Recipe

Arancini Directions

1. 1

   Cook the Rice

   In a large saucepan, bring the chicken broth to a boil. Add the Arborio rice and a pinch of salt. Reduce the heat to low, cover, and simmer for about 20 minutes or until the rice is tender and the liquid is absorbed. Remove from heat and let it cool.

2. 2

   Prepare the Filling

   Once the rice has cooled, mix in the nduja sausage and grated manchego cheese until evenly combined. Allow the mixture to cool completely before proceeding.

3. 3

   Form the Arancini

   With wet hands, take a small handful of the rice mixture and form it into a ball, about the size of a golf ball. Repeat until all the mixture is used. Place the balls on a baking sheet.

4. 4

   Coat the Arancini

   Set up a breading station with three bowls: one with flour, one with beaten eggs, and one with breadcrumbs. Dip each rice ball into the flour, then the egg, and finally coat with breadcrumbs. Ensure each ball is fully covered.

5. 5

   Fry the Arancini

   In a deep frying pan, heat the vegetable oil over medium-high heat. Once hot, carefully add the arancini balls in batches, frying until golden brown, about 4-5 minutes. Use a slotted spoon to transfer them to a paper towel-lined plate to drain excess oil.