Arancini with N’duja

Arancini with N’duja
Preparation time: 30 Cooking time: 30 Easy - for beginners Serves: 4


Bite-sized Italian nibbles will make an interesting alternative or addition to traditional dim sum this Chinese New Year. Try , canederli (Italian dumplings with speck), ricotta and parmesan dumplings or arancini (deep fried risotto balls)¦


  • 10ml olive oil
  • 160g carnaroli risotto rice
  • 40ml white wine
  • 350ml vegetable stock
  • 30g Parmesan (grated)
  • 40g plain flour
  • 1 egg
  • 80g white breadcrumbs
  • vegetable oil, enough to deep-fry
  • salt and pepper
  • 150g n™duja


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.


Appetizer  · Arancini  · N'duja

Spotted a problem with this recipe? Contact me