Spicy 'Nduja Arancini Bites

Instructions

1. 1

   In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the Arborio rice and toast for 1-2 minutes until fragrant.

   ~5 min
2. 2

   Gradually add the vegetable broth, one ladleful at a time, stirring constantly until each addition is absorbed before adding the next. Continue this process until the rice is cooked and creamy, about 18-20 minutes.

   ~20 min
3. 3

   Stir in the grated Parmesan cheese, salt, and black pepper. Remove from heat and let cool completely. This can be done overnight in the refrigerator for easier handling.

   ~5 min
4. 4

   While the rice is cooling, prepare the 'nduja and mozzarella. Finely chop the 'nduja sausage and dice the mozzarella into small cubes.

   ~10 min
5. 5

   Once the rice mixture is cool, take a small portion (about 2 tablespoons) in your palm. Flatten it slightly, place a small amount of 'nduja and a cube of mozzarella in the center, and then mold the rice around the filling to form a ball, ensuring it's sealed.

   ~15 min
6. 6

   Set up three shallow dishes: one with flour, one with the beaten egg, and one with Panko breadcrumbs.

   ~2 min
7. 7

   Roll each arancini ball first in flour, then dip in the beaten egg, and finally coat generously with Panko breadcrumbs.

   ~10 min
8. 8

   Chill the breaded arancini on a parchment-lined baking sheet for at least 30 minutes to help the coating adhere.

   ~30 min
9. 9

   In a deep frying pan or pot, heat about 3 inches of vegetable oil to 175°C (350°F). Carefully fry the arancini in batches, ensuring not to overcrowd the pan, for 3-4 minutes until golden brown and heated through.

   ~5 min
10. 10

    Remove the arancini with a slotted spoon and place them on a wire rack or paper towel-lined plate to drain excess oil.

    ~1 min