Spicy nduja arancini
– 2 tbsp olive oil – 1⁄2 onion, finely chopped – 1 large garlic clove, crushed – 1⁄2 tsp fennel seeds, crushed – 300g risotto rice – 400g can chopped tomatoes – 800ml hot chicken stock
– 80g parmesan, finely grated – 50g nduja sausage, finely chopped – 150g mozzarella, cut into cube – 100g plain flour – 3 medium eggs, beaten – 200g panko breadcrumbs – vegetable oil, for deep- frying
In a casserole dish, heat the olive oil over low heat. Fry the onion for 10 to 12 minutes, or until it softens, while adding a pinch of salt.
Transfer half of the stock and the tomatoes in, then increase the heat to medium-high. Cook until the liquid is almost totally evaporated, stirring constantly.
After mixing in the nduja and parmesan, transfer the risotto to a baking dish and let it cool to room temperature.
20 equal chunks, each somewhat bigger than a golf ball, should be scooped from the chilled risotto. Press one of the balls into a disc shape with your palm
Fill three shallow bowls with flour, eggs, and panko breadcrumbs. After dredging each risotto ball in flour, egg, and breadcrumbs, repeat the process. Move the spheres onto a baking sheet.
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