‘Nduja Arancini with Arrabiata Sauce

For the full experience, make this recipe with the Kenwood Recipes app.

recipe by Kenwood https://kenwoodworld.com/

  • Time icon
    Total Time
    2hrs 5mins
  • Serves icon
    Serves
    6
  • Calories icon
    Calories
    367

Originating in Sicily, arancini are a staple of Italian street cuisine. Often filled with herbs or smoked mozzarella, this recipe uses spicy ‘nduja, an Italian sausage paste, to flavour the risotto and bring a gentle heat. For more of a kick, use ‘nduja piccante, a spicier version, and increase the number of chillies in the Arrabiata sauce.

recipe updated Apr 30, 2025

Ingredients

  • Onion icon
    Onion
    150 g
  • Garlic clove icon
    Garlic clove
    3
  • Vegetable stock icon
    Vegetable stock
    700 g
  • Parmesan cheese icon
    Parmesan cheese
    30 g
  • Mozzarella cheese icon
    Mozzarella cheese
    100 g
  • Red chili icon
    Red chili
    1
  • Butter icon
    Butter
    1 tablespoon
  • 'nduja icon
    'nduja
    2 tablespoons
  • Risotto rice icon
    Risotto rice
    200 g
  • Salt icon
    Salt
    as needed
  • Black pepper icon
    Black pepper
    as needed
  • Egg icon
    Egg
    2
  • Breadcrumbs icon
    Breadcrumbs
    100 g
  • Olive oil icon
    Olive oil
    1 tablespoon
  • Tomato purée icon
    Tomato purée
    500 g
  • Water icon
    Water
    100 g
  • Cayenne pepper icon
    Cayenne pepper
    ¼ teaspoon
  • Smoked paprika icon
    Smoked paprika
    ½ teaspoon
  • Dried oregano icon
    Dried oregano
    ½ teaspoon
  • Dried thyme icon
    Dried thyme
    ½ teaspoon
  • Balsamic vinegar icon
    Balsamic vinegar
    ½ tablespoon
  • Sugar icon
    Sugar
    1 tablespoon
  • Peanut oil icon
    Peanut oil
    as needed

Tools

  • kCook icon Parchment paper
  • kCook icon Whisk
  • kCook icon Stove
  • kCook icon Plastic wrap
  • kCook icon Paper towels
  • kCook icon Cooking Chef XL
  • kCook icon Baking tray - large
  • kCook icon Cooking chef xl bowl
  • kCook icon Medium bowl
  • kCook icon Small bowl
  • kCook icon Small bowl
  • kCook icon Plate
  • kCook icon Large saucepan

Step preview

  1. Line a clean baking tray with parchment paper
  2. Attach the Stir Tool
  3. Add butter to the Cooking Chef XL Bowl
  4. Lift the Cooking Chef head and fit the heat shield
  5. Heat with splashguard fitted until melted - 1 min, 110°C, Speed OFF
  6. Then add onion and garlic clove to the Cooking Chef XL Bowl
  7. Cook with splashguard fitted until translucent - 4 min, 110°C, Stir 2
  8. Then add 'nduja to the Cooking Chef XL Bowl
  9. Cook with splashguard fitted until fragrant - 1 min, 110°C, Stir 2
  10. Then add risotto rice to the Cooking Chef XL Bowl
  11. Cook with splashguard fitted until combined - 1 min, 110°C, Stir 2
  12. Then add vegetable stock to the Cooking Chef XL Bowl
  13. Cook with splashguard fitted until reduced - 18 min, 110°C, Stir 3
  14. Transfer mixture to medium bowl
  15. Add parmesan cheese, salt and black pepper to the medium bowl
  16. Stir until combined
  17. Set aside and let cool - 20 min
  18. Add mozzarella cheese to the medium bowl
  19. Stir until combined
  20. Add egg to a clean small bowl
  21. Beat lightly then set aside
  22. Add breadcrumbs to a clean small bowl then set aside
  23. Retrieve the cooled risotto mixture
  24. Shape into balls
  25. Dip balls into eggs
  26. Dip balls into breadcrumb mixture
  27. Transfer balls to baking tray
  28. Cover with plastic wrap
  29. Refrigerate in fridge until needed
  30. Clean Cooking Chef bowl
  31. Attach the Stir Tool
  32. Add olive oil to the Cooking Chef XL Bowl
  33. Heat with splashguard fitted until hot - 1 min, 120°C, Speed OFF
  34. Then add onion, garlic clove and red chili to the Cooking Chef XL Bowl
  35. Cook with splashguard fitted until translucent - 4 min, 120°C, Stir 1
  36. Then add tomato purée, water, cayenne pepper, smoked paprika, dried oregano, dried thyme, balsamic vinegar, sugar, salt and black pepper to the Cooking Chef XL Bowl
  37. Cook with splashguard fitted until fragrant - 2 min, 110°C, Stir 2
  38. Cook with splashguard fitted until thickened - 30 min, 102°C, Stir 3
  39. Line a clean plate with paper towels
  40. Add peanut oil to a clean large saucepan
  41. Heat until hot - 175°C, medium-high heat
  42. Retrieve the arancini balls from the fridge
  43. Transfer some of the balls to large saucepan
  44. Fry until golden brown - 4 min
  45. Transfer balls to plate
  46. Repeat the same process with the remaining arancini balls
  47. Serve
Open in app

With the Kenwood World app and a connected kCook Multi, you can create this dish in your own kitchen with ease.

Find out more Open in app