Arancini with ’Nduja Tomato Sauce. Credit: Sarah Matista

Arancini with ’Nduja Tomato Sauce

Name: Arancini with ’Nduja Tomato Sauce
Prep time: 60 s
Cook time: 60 s
Total time: 150 s
Yield: 1
Cuisine: Italian
Ingredients: FOR THE ’NDUJA TOMATO SAUCE; Sweet onions; Olive oil; Garlic; 'Nduja sausage; Salt; Canned whole tomatoes; FOR THE ARANCINI; Olive oil; Garlic; Sweet onion; Arborio rice; Parmesan stock or vegetable or chicken stock; Salt; Parmesan; Provolone; Green peas; Thai or Italian basil; FOR BREADING AND FRYING; All purpose flour; Eggs; Breadcrumbs or Panko; Neutral oil

27 Feb 2026

Hollis Wells Silverman

Restaurateur

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Difficulty

Medium

Total Time

2H 30MIN

Cuisine

Italian

Ingredients

FOR THE ’NDUJA TOMATO SAUCE

Sweet onions: 140 g (chopped)

Olive oil: 24 g

Garlic: 35 g (minced)

'Nduja sausage: 70 g

Salt: 2.75 g

Canned whole tomatoes: 800 g

FOR THE ARANCINI

Olive oil: 38 g

Garlic: 10 g (minced)

Sweet onion: 50 g (finely diced)

Arborio rice: 250 g

Parmesan stock or vegetable or chicken stock: 1,160 g

Salt: 7.5 g

Parmesan: 40 g (grated)

Provolone: 55 g (shredded)

Green peas: 120 g (blanched)

Thai or Italian basil: 20 g (finely chopped)

FOR BREADING AND FRYING

All purpose flour: for breading

Eggs: as needed for dredging (beaten)

Breadcrumbs or Panko: for breading

Neutral oil: for frying

These arancini are a staple at La Collina, pairing crisp, golden rice fritters with a rich ’nduja-spiked tomato sauce. The dish reflects the restaurant’s Italian foundation while leaning into bold flavor, careful technique, and a balance of comfort and precision.

How to make Arancini with ’Nduja Tomato Sauce

01.

Make the ’Nduja Tomato Sauce

Heat the olive oil in a medium saucepan over medium heat.
Add the onions and garlic and cook until soft and translucent, about 8 to 10 minutes.
Add the ’nduja and cook, breaking it up with a spoon, until it melts into the onions and releases its oils, about 5 minutes.
Add the tomatoes, crushing them slightly if whole, and season with the salt.
Bring to a gentle simmer and cook uncovered until reduced by about half and thickened, 20 to 30 minutes.
Blend until smooth using an immersion blender or a countertop blender.
Taste and adjust seasoning. Add a pinch of sugar if the sauce tastes too acidic.

02.

Make the Arancini

Heat the olive oil in a medium saucepan over medium heat.
Add the onion and garlic, season with 2.5 g salt, and cook until soft, about 5 to 7 minutes.
Add the rice and toast, stirring frequently, until lightly golden and nutty, about 5 minutes.
Begin adding warm stock about 120 g at a time, stirring constantly and allowing each addition to absorb before adding more.
Continue cooking until the rice is creamy but still slightly firm, about 20 to 25 minutes.
Season to taste with the remaining salt, then remove from heat and stir in the Parmesan.
Spread the risotto onto a tray and allow it to cool completely, about 30 minutes.
Fold in the provolone, peas, and basil.

03.

Form and Fry

Scoop about 30 g of risotto and roll into tight balls.
Roll each ball in flour, dip in beaten egg, then coat in breadcrumbs.
Fry in oil heated to 350°F until golden brown and heated through, about 3 to 4 minutes per batch.
Drain briefly and serve hot with the ’nduja tomato sauce.

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Hollis Wells Silverman

27 Feb 2026

Home Cooking

The Expert

Hollis Wells Silverman is a Washington, D.C.-based restaurateur and founder of Eastern Point Collective. She grew up in Connecticut and earned a degree in hospitality management from Cornell University in 2000.

After graduating, Silverman moved to San Francisco, where she worked in restaurant operations and purchasing, including as a purchasing manager at Jardinière, the fine dining restaurant founded by Traci Des Jardins. There, she worked closely with chef Douglas Keane and developed a deeper understanding of ingredient sourcing, quality, and kitchen operations. She later spent time working in restaurants and as a wine broker, with a brief professional stint in Guam.

In 2006, Silverman relocated to Washington, D.C., joining the restaurant group led by José Andrés as a service director. Over the next decade, she advanced within the organization, ultimately serving as chief operating officer and helping grow the group from five restaurants to sixteen.

Silverman left the group in 2013 and later returned to help open Mercado Little Spain in New York City alongside chefs Albert and Ferran Adrià. After that project concluded, she transitioned toward independent ownership.

In 2020, Silverman opened The Duck & The Peach on Capitol Hill, followed by La Collina and The Wells in 2021. The three restaurants operate from a shared kitchen model under Eastern Point Collective. Silverman was a finalist for the James Beard Foundation Award for Outstanding Restaurateur in 2024.

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