Ingredients

Method

• 4 T olive oil
• 2 shallots, finely diced
• 1 bay leaf
• 2 x 25 g Woolworths chicken liquid stock concentrate sachets
• 4 cups hot water
• 200 g Arborio rice
• 3 T Woolworths ’nduja paste
• 50 g Parmesan, finely grated
• sea salt and freshly ground black pepper, to taste
• 200 g mozzarella, cut into small cubes
• 1 x 340 ml jar Woolworths passata rustica basil
• 100 g pine nuts, toasted (optional)
• oil, for deep-frying
For the crumb:
• 240 g flour
• 3 free-range eggs, beaten
• 2 x 145 g tubs Woolworths toasted breadcrumbs with ciabatta crumbs

Method

Ingredients

1. Heat 2 T olive oil in a large pan over a medium heat. Add the shallots and bay leaf and cook for 5 minutes, or until softened.

2. Dissolve the chicken stock concentrate in the water and keep warm. Stir the rice into the pan and toast for 2–3 minutes until the grains are slightly translucent at the edges.

3. Add 1 ladleful of stock at a time, stirring continuously and allowing each ladle of stock to absorb completely before adding the next. This should take about 20 minutes.

4. When the rice is al dente and creamy, stir in the ’nduja paste and Parmesan. Season to taste. Spread the risotto onto a tray to cool completely. Chill for at least 1 hour or overnight for easier shaping.

5. Once chilled, roll the risotto into firm, golf ball-sized balls. Gently press your thumb into each, creating an indentation. Add a cube of mozzarella, then pinch the rice closed, covering the cheese.

6. Set up a crumbing station with three bowls: one for the flour, one for the eggs, and one for the breadcrumbs.

7. Roll each ball in the flour, then dip into the egg, and finally coat in the breadcrumbs. Press gently to ensure they’re fully coated.

8. Heat the oil and fry the arancini in batches until golden and crisp, about 3–4 minutes. Drain on kitchen paper.

9. Heat the remaining olive oil in a pan over a medium heat. Add the passata and bring to a simmer.

10. Reheat the arancini in an air-fryer or oven to crisp up the outside and melt the mozzarella centre. Serve with the sauce, topped with the pine nuts

Find more Italian recipes here. 

Photographer: Jan Ras

Production: Abigail Donnelly

Food assistant: Bianca Jones