Spicy nduja arancini

• olive oil↗2 tbsp tbsp
• onion↗1⁄2

  finely chopped

• garlic clove↗1 large

  crushed

• fennel seeds1⁄2 tsp tsp

  crushed

• risotto rice↗300g g
• chopped tomatoes400g can g
• chicken stock↗800ml hot ml

  hot

• parmesan↗80g g

  finely grated

• nduja sausage↗50g g

  finely chopped

• mozzarella↗150g g

  cut into cubes

• plain flour↗100g g
• eggs↗3 medium

  beaten

• panko breadcrumbs↗200g g
• vegetable oil↗

  for deep-frying

Step-by-step instructions

1. 1

   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.

2. 2

   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.

3. 3

   Stir in the parmesan and nduja, then spread the risotto out over a baking tray and leave to cool to room temperature.

4. 4

   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.

5. 5

   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.