Name: ’Nduja arancini
Total time: 1 h 15 min
Yield: Makes 12-15
Ingredients: 1 tbsp olive oil; 1 onion, finely chopped; 250g arborio rice; 2 tbsp white wine; a pinch saffron; 1 litre chicken stock, hot; 150g Grano Padano, finely grated; 2 eggs, beaten; 50g plain flour; 100g panko breadcrumbs; 100g ’nduja; for deep frying vegetable oil

1 tbsp olive oil
1 onion
finely chopped
250g arborio rice
2 tbsp white wine
a pinch saffron
1 litre chicken stock
hot
150g Grano Padano
finely grated
2 eggs
beaten
50g plain flour
100g panko breadcrumbs
100g ’nduja
for deep frying vegetable oil

Method

step 1
Heat the olive oil in a frying pan and cook the onion for 10 minutes until soft. Add the rice and gently fry for 5 minutes – it needs to toast but not brown. Tip in the wine and cook until completely evaporated.
step 2
Add the saffron, then slowly add the stock, ladle by ladle, until the rice is cooked and the consistency is very thick. Add the Grana Padano and a little seasoning, mix well and cool. Chill in the fridge for 30 minutes.
step 3
Put the eggs, flour and breadcrumbs into 3 separate bowls. Using clean hands, take 1 tbsp of the risotto mix into the palm of your hand and put 1 tsp of ’nduja in the centre, folding the risotto mix around so it’s completely encased. Repeat with the remaining risotto and ’nduja.
step 4
Roll the balls first in the flour, then the egg and finally the breadcrumbs. Fill a pan no more than ¹/3 full with vegetable oil and heat to 180C, or until a cube of bread browns in 30 seconds. Fry the balls, in batches, for 3 minutes until golden, then drain on kitchen paper and serve.