Spicy Nduja and Smoked Scamorza Arancini

Prepare the Arancini Mixture

1. In a large bowl, combine the cooled risotto, egg yolks, grated parmesan cheese, melted butter, salt, and pepper.
2. Mix thoroughly until well combined. The mixture should hold together when pressed.

Assemble the Arancini

1. Take a portion of the risotto mixture (about 1/4 cup) and flatten it in your palm.
2. Place a small amount of chopped nduja sausage, a cube of smoked scamorza, a tiny bit of tomato paste, and a pinch of chili flakes in the center.
3. Carefully enclose the filling with the risotto mixture, shaping it into a compact ball or cone, ensuring the filling is completely sealed inside.
4. Repeat with the remaining risotto mixture and filling ingredients.

Coat and Chill

1. Set up three shallow dishes: one with flour, one with beaten eggs, and one with breadcrumbs.
2. Roll each arancini ball first in flour, then dip in beaten egg, ensuring it's fully coated, and finally roll in breadcrumbs until evenly coated.
3. Place the coated arancini on a tray lined with parchment paper and refrigerate for at least 30 minutes to firm up. This prevents them from falling apart during frying.

Fry the Arancini

1. Heat about 3 inches of vegetable oil in a deep pot or deep fryer to 175°C (350°F).
2. Carefully fry the arancini in batches, without overcrowding the pot, for about 4-6 minutes, or until golden brown and heated through.
3. Use a slotted spoon to remove the arancini from the hot oil and place them on a wire rack lined with paper towels to drain any excess oil.