Risotto With Nduja And Stracciatella

Fri, 6 March 2026

Risotto With Nduja And Stracciatella

INGREDIENTS:

• 250 gr Risotto Carnaroli
• 1 Shallot
• 1 Glass of White Wine
• 2 lt Chicken Stock
• 90 Gr Parmesan Cheese
• 50 gr Cold Butter

FOR THE TOMATO SAUCE:

• 8 Plum Tomatoes
• 2 Shallots, chopped
• 2 Garlic cloves, crushed
• 10 Basil Leaves
• Salt

INSTRUCTIONS:

Turn on the oven at 180 C, vut the tomatoes in half, add some salt to them and a drizzle of oil.

Put on a tray in the oven and roast for about 15-20 minutes, until caramelised.

IN a pot, add oil, the shallots, garlic and basil leaves; cook for 2 minutes and add the tomatoes.

Cook for about 30 minutes, puree; and pass trough a sieve.

INSTRUCTIONS:

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

In a pot, over medium heat, put some oil, add the risotto and the shallots 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 12 minutes of cooking, add the Tomato Sauce to it.

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

Serve, and add cherry tomatoes and Basil for garnish.