Spicy Nduja Arancini with Smoked Mozzarella
Spicy Nduja Arancini with Smoked Mozzarella
Prep: 30 min • Cook: 15 min. Savor a unique twist on the classic Sicilian arancini, featuring the bold, spicy kick of Calabrian 'nduja sausage intertwined with a rich ragù base, all encased in creamy risotto rice. Each golden-fried ball offers a molten heart of smoky mozzarella, creating a truly unforgettable textural and flavor experience. This recipe brings a fiery and sophisticated depth to traditional Italian comfort food.
- Preparation time
- 30 min
- Cooking time
- 15 min
- Total time
- 45 min
- Servings
- 12
Instructions
Prepare the Risotto
- 1Cook the Arborio rice by gradually adding warm broth, stirring constantly, until al dente and creamy (approximately 18-20 minutes). Stir in the butter and grated Parmesan cheese. Spread the cooked risotto onto a shallow tray or plate and allow it to cool completely in the refrigerator for at least 30 minutes, or until firm.
Prepare the Filling
- 1In a small saucepan, combine the prepared ragù and nduja sausage. Heat gently over medium heat, stirring until the nduja has melted and is well incorporated into the ragù. Add chili flakes if desired. Let the filling cool slightly.
Assemble the Arancini
- 1Take a handful of cooled risotto (about 2-3 tablespoons) and flatten it into a disc in your palm. Place a small spoonful of the nduja ragù mixture and one or two cubes of smoked mozzarella in the center.
- 2Carefully close the risotto around the filling, shaping it into a sphere or cone. Ensure the filling is completely enclosed to prevent leakage during frying.
- 3Repeat with the remaining risotto and filling ingredients.
Bread and Fry
- 1Set up a breading station: one bowl with flour, one with beaten eggs, and one with breadcrumbs.
- 2Roll each arancino first in flour, then dip in beaten egg, and finally coat thoroughly in breadcrumbs, pressing gently to adhere.
- 3Heat vegetable oil in a deep pot or fryer to 170°C (340°F). Fry the arancini in batches for 4-6 minutes, or until golden brown and crispy all over. Do not overcrowd the pot.
- 4Remove fried arancini with a slotted spoon and drain on paper towels. Serve immediately.
Nutrition Information
- Calories
- 350 kcal
- Protein
- 12 g
- Fat
- 25 g
- Carbs
- 20 g
| Nutrient | Per serving |
|---|---|
| Calories | 350 kcal |
| Protein | 12 g |
| Fat | 25 g |
| Carbs | 20 g |
Tips
- Ensure your risotto is very sticky and completely cooled; this makes shaping much easier.
- Maintain consistent oil temperature for even browning and to prevent the arancini from falling apart
- Serve these arancini as an appetizer or a rich snack, perhaps with a side of marinara sauce.