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Spicy Nduja Arancini with Smoked Mozzarella - Image 1

Spicy Nduja Arancini with Smoked Mozzarella

Italian cuisineSicilian cuisineCalabrian cuisine
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Spicy Nduja Arancini with Smoked Mozzarella

  1. Rice Dishes

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
Course
Appetizer
Complexity
Medium
Units:
Scale:

Ingredients

Risotto and Filling

  • 11oz arborio rice
  • 1 qt chicken or vegetable broth(warm)
  • 1oz butter
  • 2oz parmesan cheese(grated)
  • 1 1/2 cup ragù(prepared, thick)
  • 2oz nduja sausage(finely chopped or spreadable)
  • 5oz smoked mozzarella(cut into 1cm cubes)
  • 1/2 tsp chili flakes(optional, for extra heat)
  • 1 pc egg(beaten)

Breading and Frying

  • 1 cup flour
  • 2 pcs eggs(beaten)
  • 2 cup breadcrumbs
  • 1 qt vegetable oil(for deep frying)

Instructions

Prepare the Risotto

  1. Cook 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

  1. In 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

  1. Take 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.
  2. Carefully close the risotto around the filling, shaping it into a sphere or cone. Ensure the filling is completely enclosed to prevent leakage during frying.
  3. Repeat with the remaining risotto and filling ingredients.

Bread and Fry

  1. Set up a breading station: one bowl with flour, one with beaten eggs, and one with breadcrumbs.
  2. Roll each arancino first in flour, then dip in beaten egg, and finally coat thoroughly in breadcrumbs, pressing gently to adhere.
  3. Heat 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.
  4. Remove fried arancini with a slotted spoon and drain on paper towels. Serve immediately.

Nutrition

Servings
12
Serving size (imperial)
3.2 oz
NutrientPer servingPer 100 gTotal (12 servings)
Calories350 kcal388.9 kcal4,200 kcal
Protein12 g13.3 g144 g
Fat25 g27.8 g300 g
Carbs20 g22.2 g240 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.

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