' Nduja Arancini Recipe

Prepare stock and aromatics

Bring the chicken or vegetable stock to a gentle simmer in a saucepan and keep it hot over low heat. In a separate heavy saucepan, heat 1 tbs olive oil and 2 tbs unsalted butter over medium heat until melted.

Sweat onion and garlic

Add the finely diced onion and a pinch of salt and sweat gently 6–8 minutes until translucent but not colored. Add the minced garlic and cook 30–45 seconds until fragrant.

Toast rice and deglaze

Add the Arborio rice and stir to coat in the butter and oil. Toast the rice 1–2 minutes until edges look translucent. Add the dry white wine and cook, stirring, until most of the wine has evaporated.

Cook risotto-style

Begin adding the hot stock, one ladle (about 3/4 cup) at a time, stirring frequently. Allow each addition to be mostly absorbed before adding the next. Continue for about 18–20 minutes until rice is tender but still slightly al dente and mixture is creamy. You may not need all the stock; stop when rice reaches that texture.

Finish rice

Remove from heat. Stir in 1 cup grated Parmesan, 2 tbs cultured butter (cold, cubed), salt (about 1 tsp), and black pepper. Taste and adjust seasoning. Let the rice cool slightly for 10 minutes, then beat in 2 eggs one at a time to bind the mixture. Transfer rice to a shallow tray, spread into an even layer, and chill in refrigerator at least 1 hour (or until firm) — this makes forming easier.

Prepare nduja filling

While the rice cools, portion the nduja into small pea-sized balls or slightly larger (roughly 1/2 tsp to 1 tsp each) on parchment. Keep them chilled so they hold together. If your nduja is very soft, scoop by teaspoon onto parchment and freeze briefly for 15 minutes to firm.

Form arancini

Wet your hands lightly. Scoop about 2 tbs (roughly golf-ball size) of chilled rice into your palm, flatten into a disc, place a small nub (about 1/2–1 tsp) of nduja in the center, and enclose with rice, rolling into a smooth ball about 1.5–2 inches in diameter. Repeat until all rice is used. Place formed balls on a tray and chill 15–30 minutes to firm before dredging.

Set up dredging station

Place the flour in a shallow bowl. In another bowl, whisk 3 eggs with 2 tbs cold water until smooth. Place panko breadcrumbs in a third bowl. If desired, season flour and panko lightly with 1/4 tsp salt and a pinch of pepper.

Dredge arancini

Working in batches, roll chilled arancini first in flour, tapping off excess, then dip into the egg wash, allowing excess to drip back into the bowl, and finally roll evenly in panko to coat completely. For a thicker crust, double-dip (egg again and coat with extra panko). Place coated arancini on a tray and chill 10 minutes to set the coating.

Heat oil

In a deep pot or heavy-bottomed deep fryer, heat neutral oil to 350°F (175°C). If you don't have a thermometer, test with a small piece of bread — it should sizzle and brown in about 45–60 seconds.

Fry arancini

Fry arancini in batches (do not overcrowd) for 3–4 minutes, turning occasionally, until golden brown and crisp. Internal temperature should be hot and the nduja inside melted. Use a slotted spoon to transfer to a wire rack or paper towel-lined tray to drain. Lightly sprinkle flaky sea salt over the hot arancini.

Make anchovy butter

In a small bowl, mash the finely chopped salted anchovy filets with a fork until a paste forms. Add 3 tbs softened cultured butter and mix thoroughly to create a smooth compound butter. Stir in 1 tsp fresh lemon juice, 1 tbs chopped parsley, and 1/4 tsp black pepper. Taste and adjust — anchovies are salty, so no additional salt is usually needed.

Warm (optional)

If you prefer a slightly melty sauce, place the anchovy butter in a small heatproof bowl and microwave for 10–15 seconds or set over a warm pan (bain-marie) just until softened, not liquid, before serving.

Plate 3–4 arancini per serving. Spoon a small dollop of the anchovy-cultured butter on each hot arancino so it melts and coats the crust, or serve the butter alongside for dipping. Sprinkle extra grated Parmesan and microgreens or chopped parsley over the arancini. Finish with a light sprinkle of flaky sea salt and a grind of black pepper.

Serve immediately while hot and crisp. Leftover arancini can be reheated in a 375°F (190°C) oven for 8–10 minutes to re-crisp; reheat anchovy butter gently before use.