Spicy Honey-Glazed Arancini Bites
Crispy fried risotto balls infused with spicy nduja and a sweet, sticky honey glaze. These arancini bites offer a delightful explosion of flavors and textures, perfect for a sophisticated appetizer.
Prep Time
75 min
Difficulty
Medium
Servings
4
Calories
350 kcal
Instructions
- 1
Finely chop the onion and garlic.
~5 min - 2
In a large saucepan, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
~5 min - 3
Add the garlic and cook for another minute until fragrant.
~1 min - 4
Add the Arborio rice to the saucepan and toast for 1-2 minutes, stirring constantly, until the edges of the grains appear translucent.
~2 min - 5
Pour in about 150 ml of vegetable broth and stir until it's absorbed.
~3 min - 6
Continue adding the broth, about 150 ml at a time, stirring constantly and allowing each addition to be absorbed before adding the next. This process will take about 20-25 minutes, until the rice is creamy and al dente.
~25 min - 7
Stir in the nduja, grated Parmesan cheese, salt, and black pepper. Mix well until the nduja is fully incorporated and the risotto is creamy.
~3 min - 8
Spread the risotto onto a parchment-lined baking sheet and let it cool completely, about 30 minutes in the refrigerator.
~30 min - 9
Once cooled, take about 2 tablespoons of risotto and roll into a ball. Repeat with the remaining risotto.
~10 min - 10
Prepare three shallow bowls: one with flour, one with a beaten egg, and one with breadcrumbs.
~2 min - 11
Roll each risotto ball first in flour, then dip in the beaten egg, and finally coat generously with breadcrumbs.
~5 min - 12
Heat the vegetable oil in a frying pan over medium-high heat to about 180°C (350°F).
~5 min - 13
Carefully fry the arancini balls in batches, turning occasionally, until golden brown and crispy, about 4-5 minutes per batch. Do not overcrowd the pan.
~10 min - 14
Remove the arancini with a slotted spoon and drain on paper towels.
~1 min - 15
In a small saucepan, combine the honey and red pepper flakes. Heat gently over low heat until warmed through and slightly fluid.
~3 min - 16
Drizzle the honey glaze over the warm arancini just before serving.
~1 min
Tips
- For best results, ensure the risotto is completely cooled before shaping. This will make it easier to handle and prevent the balls from falling apart during frying.
- You can prepare the risotto and shape the arancini balls a day in advance. Store them in the refrigerator on a parchment-lined tray, covered, and fry just before serving.
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