Welcome to EP3 of “Food Shots World Tour.” Today, we are ‘travelling to Italy.’ If you are in Italy watching the 2026 Olympics, try get your hands on this pairing. It will make the games that much more enjoyable!
I’ll be recreating iconic dishes from around the globe and pairing them with a drink inspired by the country.
Comment the country and dish you want to see next, I might make yours in the next episode.
Serves: 4
Prep Time: 30 minutes
Cook Time: 10 minutes
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*Ingredients*
Madeira:
– Chilled Brachetto d’Acqui wine
– 4 small glasses ca 80-90ml
Spicy ’Nduja Arancini:
– 250g cooked risotto rice (from approx. 80g dry risotto rice, cooled)
– 40g ’nduja
– 30g parmesan, finely grated (mixed into the rice)
– 1 small egg (For the mix)
– 1 large egg, for coating
– Plain flour, for coating
– Breadcrumbs, for coating
– Neutral oil, for frying
– Extra parmesan, finely and generously grated (for plating)
Chilli Aioli:
– 3 tbsp mayonnaise
– 1 tsp lemon juice
– Chilli oil or chilli paste, to taste
– Salt
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Bringing back the tiny format with Food Shots: Perfectly matched tiny drinks and small bites for moments that matter.
Drink responsibly – tiny doesn’t mean unlimited.
#foodshots #foodforfoodies #foodlover #italianrecipes #olympics
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Recipe
1. Make the arancini mix
– In a bowl, combine the risotto rice, ’nduja, parmesan and egg. – Mix thoroughly until rich and cohesive, the mixture should hold together easily.
– Chill for 10–15 minutes if needed to firm up before coating.
2. Shape
– Divide into 8 small balls, slightly smaller than a golf ball.
– Roll firmly so they’re compact.
3. Coat
– Roll each ball in flour, then egg, then breadcrumbs until fully coated.
4. Fry
– Heat oil to 170–180°C.
– Fry the arancini for 3–4 minutes, turning, until deeply golden and crisp.
– Drain briefly on kitchen paper.
5. Make the aioli
– Mix the mayonnaise with lemon juice and chilli oil or paste. – Season lightly with salt.
6. Assemble and serve
– Add two dashes of chilli aioli onto the serving plate and add an aranchini on top of each dash.
– Finish each arancini with a generous snowfall of parmesan on top.
– Serve with a tiny glass of Brachetto d’Acqui.