Arancini Recipe

Cooking Directions

1. 1

   Prepare the Risotto

   In a saucepan, heat the chicken broth and keep it warm. In another pot, heat a tablespoon of oil and toast the Arborio rice for a couple of minutes. Gradually add the warm broth, one ladle at a time, stirring continuously until absorbed. Cook until the rice is creamy and al dente, about 18-20 minutes. Season with salt and pepper. Let it cool.

2. 2

   Form the Arancini

   Once the risotto has cooled, mix in the nduja, mozzarella, and egg. Form the mixture into balls, about the size of a golf ball. Roll each ball in flour, then dip in beaten egg, and finally coat with breadcrumbs.

3. 3

   Fry the Arancini

   Heat vegetable oil in a large pot over medium heat. Fry the arancini in batches until golden brown and crispy, about 3-4 minutes per batch. Drain on paper towels.

4. 4

   Make the Pesto Whipped Ricotta

   In a bowl, combine ricotta cheese, basil pesto, lemon juice, salt, and pepper. Whip until smooth and creamy.

5. 5

   Serve

   Serve the arancini warm with a side of pesto whipped ricotta for dipping.