Nduja Risotto

To serve between 3-5 people

INGREDIENTS

Nduja Paste - 1-2 Tbsp

Carnaroli Rice - 1 cup, around 200g

Chicken Stock - 2 pints

Butter - 80-100g

Parmesan - 120g

White Wine - 80-100ml

Onion - 1 Large White Onion

INSTRUCTIONS

1. Start by finely dicing your Onion.

2. Next, pop a frying pan on the hob, and turn heat to medium.

3. Add a splash of Olive oil, and throw in Onion.

4. Sweat down Onion until soft.

5. Add around 200g of the Rice, around a cup, and toast for 5min until you start to get a light nutty aroma.

6. Deglaze the pan with 100ml of white Wine, and reduce.

7. Add a ladle of stock, reduce.

8. Then, repeat this process as required until the Rice is creamy and soft but with a little bit of bite*

*Keep tasting the Risotto as you cook, don’t add too much liquid at 1 time, just 1 ladle, reduce, and repeat, it will take around 30 minutes.

8. Then to finish the Risotto, add around 80g of Butter and 100g Parmesan.

9. Stir through, then pop in 2 Tbsp of Nduja paste, keep stirring until thoroughly mixed.

10. Then, season to taste, and serve.

Enjoy