Difficulty: Easy - for beginners
Dietary guidance: n
10ml olive oil
160g carnaroli risotto rice
40ml white wine
350ml vegetable stock
30g Parmesan (grated)
40g plain flour
80g white breadcrumbs
vegetable oil, enough to deep-fry
salt and pepper
In a saucepan, gently heat the olive oil. Add the risotto rice to the pan and stir until the rice starts turning opaque at the ends. Add the white wine and stir until absorbed. Then add the stock, a ladle at a time until evaporated. After about 15 minutes, check the rice is cooked and take off the heat.
Add the butter, Parmesan and season with salt and pepper. Add the egg and mix well. Leave to stand for 10 minutes, then refrigerate for 10 more minutes until cold.
Now divide into 8 portions. Make a small ball of nduja and surround with rice to make a ball. Lightly dust each ball in flour, then dip into beaten egg and then breadcrumbs.
Heat the vegetable oil to 180C in a deep-fat fryer or medium sized saucepan. Fry the arancini for a few minutes until golden brown, then drain well on kitchen paper to remove excess oil.