Arancini con Riso di Sibari alla 'Nduja di Spilinga - I LOVE CALABRIA - Calabrian Taste

Arancini with Sibari rice alla 'Nduja di Spilinga

Today, however, I don't want to show you the classic arancini recipe, but I will show you how to prepare Nduja Arancini !
Calabria and Sicily are two very close regions, not only geographically, but also culturally and culinaryly, so why not try to create this new type of arancini?



  • 1 vegetable stock cube
  • 1 Saffron sachet
  • 40g Butter _
  • 100 g Tomato puree
  • 1 egg
  • to taste Breadcrumbs
  • to taste Seed oil


  1. To prepare the Arancini alla Nduja , start by boiling water in a saucepan with the stock cube.

    When it boils, cook the rice for 14/15 minutes.

    After the cooking time, put the cooking water aside in a glass and drain the rice.

    In the glass with the cooking water set aside, dissolve the saffron; put it in the pot and stir until the rice turns completely yellow.

    Finally add the butter and mix until it is completely melted.

    Pour all the rice into a tray, cover it with plastic wrap and let it cool for a couple of hours.

    When the rice has cooled, we can proceed with the creation of the Arancini alla Nduja .

    With your hands, take a little rice and insert a spoonful of previously cooked tomato sauce and a teaspoon of nduja in the center.

    Close the arancino with more rice and form a ball; pass it first in the egg and then in the breadcrumbs.

    Do the same with all the others.

    Heat plenty of seed oil in a saucepan; when it has reached temperature, fry one arancino at a time.
    Once cooked, remove it from the oil with the help of a slotted spoon.

    Fry all the arancini.

    Now you can enjoy your Nduja Arancini !

By Roberta Gaccione

Back to blog