Spicy Nduja Risotto
Creamy, spicy nduja risotto, is there anything nduja doesn't work in? Probably, but risotto isn't one of them.
160grams Arborio rice
Half a white onion
60grams of nduja
800ml chicken stock
Good handful of grated Parmesan
Small glass of white wine
2 knobs of butter
Squeeze of lemon
Put a high sided saucepan on a medium heat.
In a separate pan, begin to heat your chicken stock.
Finely dice your onions and add to the pan with 1 knob of butter, and leave to cook down for about 10 minutes.
Once they have gone slightly translucent, pour in your rice and stir around until coated.
Cook for 2 - 3 minutes until the rice starts to change colour, it should go slightly translucent.
Turn the heat up to a medium-high temperature and add your white wine.
Once the alcohol has cooked off, roughly 1 -2 mins, add your chicken stock, 1 ladle at a time, stirring frequently. Once each ladleful is absorbed add the next. You don't want it to dry out at any point. Continue this for about 20 minutes until your rice is cooked. You may not use all the stock.
When the rice is about done, add a squeeze of lemon and a handful of grated parmesan and stir through.
Add in your second knob of butter, diced, dotted around the pan.
Do the same with your nduja, adding dollops around the pan. Don't stir either of them in yet.
Stick the lid on and remove the pan from the heat, leave for 5 minutes.
After 5 minutes, take the lid off and stir it. At this point it should be ready to serve but if it looks a little dry add some more stock.
Top with more grated parmesan, and a little fresh thyme.