Discover how to make arancini – crispy deep-fried risotto balls – and pair them with a speedy ragu for a luxurious Italian dinner.
Preparation time
less than 30 mins
Cooking time
10 to 30 mins
Serves
Serves 4

From Saturday Kitchen
Ingredients
For the ‘nduja stuffed arancini
- 15g/½oz unsalted butter
- 1 onion, diced
- 2 garlic cloves, chopped
- Parmesan rind
- 1 tsp chopped fresh thyme
- 350g/12oz risotto rice
- 125ml/4fl oz white wine
- 1.5 litres/2⅔ pints chicken stock
- 50g/1¾oz Parmesan, grated
- 50g/1¾oz pecorino, grated
- 50g/1¾oz fontina cheese, grated
- 1 lemon, juice only
- vegetable oil, for frying
- 150g/5½oz ‘nduja
- 75g/2⅔oz plain flour
- 2 medium free-range eggs, beaten
- 100g/3½oz breadcrumbs
- salt and pepper
For the pea and pine nut ragu
- 2 tbsp olive oil
- 1 garlic clove, smashed
- 1 banana shallot, diced
- 50ml/2fl oz white wine
- 100ml/3½fl oz hot chicken stock
- 150g/5½oz frozen peas
- 100g/3½oz spicy sausage, diced
- 50g/1¾oz pine nuts
- 2 tbsp fresh basil leaves
Method
Place a medium-sized sauté pan over a medium heat and melt the butter. Add the onion, garlic and the Parmesan rind and cook for 2–3 minutes.
Add the thyme, rice and white wine and deglaze the pan. Gradually add the chicken stock a ladle at a time, stirring regularly and waiting for each amount to be absorbed before adding the next one. Continue until all the stock is used and you have a risotto consistency – about 15–20 minutes, or until the rice is just cooked. Stir through the cheeses and lemon juice. Transfer the risotto to a shallow tray and allow to cool.
Preheat a deep fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Once the risotto is cool, take 2 tbsp of the mixture and place 1 tbsp of ‘nduja in the middle and close up into a ball.
Season the flour with salt and pepper. Pané the balls by rolling them first in flour, then egg and finally the breadcrumbs then deep-fry for 2–3 minutes or until golden and crispy.
To make the pea and pine nut ragu, heat the oil in a frying pan then add the garlic and shallot and cook over a medium heat for 1–2 minutes.
Add the white wine and reduce by half, then add the hot chicken stock. Add the peas, spicy sausage and pine nuts, then cook for a further 1–2 minutes.
To serve, place the pea and sausage ragu in the centre of the plate and top with the arancini balls. Tear over the fresh basil leaves to finish.