Nduja and Stracciatella Risotto

Thu, 4 December 2025

Nduja and Stracciatella Risotto

INGREDIENTS:

• 250 gr Risotto Carnaroli
• 60 gr Nduja
• 1 Shallot
• 1 Glass of White Wine
• 2 lt Chicken Stock
• 90 Gr Parmesan Cheese
• 50 gr Cold Butter
• 120 gr Stracciatella (Chopped up Burrata)
• Butter

 

INSTRUCTIONS:

· Start by making the stock, make sure it is correctly seasoned and simmering.

· In a pot, over medium heat, put some oil, add the risotto and the shallots and half the Nduja; using a wooden spoon, mix constantly not to let anything burn.

· With the back of the hand, check if the rice is hot, and if it is, deglaze with the wine while still mixing with the spoon.

· At this point, once the wine has evaporated, start adding the stock, a bit at the time.

· Keep cooking it and after about 10 minutes of cooking, add the rest of the Nduja and keep cooking.

· Once ready, add the diced cold butter and parmesan cheese and let it rest 1 minute.

· Serve, and spoon over the risotto the Stracciatella Cheese.