Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
’Nduja arancini
- Preparation and cooking time
- Total time
- Easy
- 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
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.
