SPICY NDUJA ARANCINI
Make these moreish rice balls with spicy nduja sausage, gooey mozzarella filling and crunchy breadcrumb coating for a Valentine's Day nibble
Provided by Esther Clark
Categories Snack, Starter
Time 1h35m
Yield Makes 20
Number Of Ingredients 14
Steps:
- Heat the olive oil in a casserole dish over a low heat, and fry the onion with a pinch of salt for 10-12 mins, or until softened. Add the garlic and fennel seeds, and cook for 1 min more. Stir in the rice and cook for a further minute.
- Pour in the tomatoes and half the stock, and turn the heat to medium-high. Cook, stirring continuously, until the stock is almost completely evaporated. Add the remaining stock, a ladle at a time, adding more when the previous addition is absorbed by the rice. Cook until the rice is al dente, about 15-20 mins.
- Stir in the parmesan and nduja, then spread the risotto out over a baking tray and leave to cool to room temperature.
- Scoop the cooled risotto into 20 even portions, slightly larger than a golf ball. Flatten one of the balls into a disc in your hand, put a piece of mozzarella in the centre, then enclose with the rice. Roll into a ball. Repeat with the remaining risotto and mozzarella.
- Tip the flour, eggs and panko breadcrumbs into three separate shallow bowls. Roll each risotto ball in the flour, then the egg, and finally the breadcrumbs. Transfer the balls to a baking tray. Half-fill a large, heavy-based saucepan with vegetable oil and heat over a medium-low heat to 170C, or until a piece of bread turns golden in the oil within 45 seconds. Carefully lower the risotto balls into the oil in batches, and fry each batch for 8-10 mins, or until golden brown and gooey in the centre. Drain on a plate lined with kitchen paper.
Nutrition Facts : Calories 206 calories, Fat 8 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 8 grams protein, Sodium 0.6 milligram of sodium
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