Nduja Risotto

History & Background

Spilinga nduja, from a hamlet of Vibo Valentia (Calabria), is a spreadable pure-pork salume with Calabrian chilli, codified in the 19th century. The risotto brings Mediterranean heat to northern rice tradition.

Ingredients for 4

• 320g Carnaroli rice
• 80g Spilinga nduja
• 1 shallot
• 1 garlic clove
• 250g cherry tomatoes
• ½ glass white wine
• 1L beef broth
• 50g cold butter
• 50g Crotone pecorino
• Fresh basil
• Extra virgin olive oil
• Salt, pepper

Method

1. Stew cherry tomatoes with garlic in skin, oil and basil 10 min.
2. Sweat shallot in oil.
3. Toast rice and deglaze with wine.
4. Add broth for 10 min.
5. Fold in crushed tomatoes and nduja dissolved in a ladle of broth (reserve 1 tsp).
6. Continue cooking.
7. Manteca off heat with cold butter and pecorino.
8. Garnish with basil and a little raw nduja.

Wine pairing

Cirò Rosso or Salice Salentino: powerful southern reds.

Common mistakes

• Industrial nduja (too hot, shallow).
• Overdoing nduja (explosive).
• Using Grana instead of pecorino (too sweet).