Risotto with 'nduja sausage, the perfect dish for spicy lovers!
Have you ever taste the spicy Calabrian sausage called 'nduja?Why not try it in a risotto for a super comforting and spicy dish? It offers a unique blend of spicy and smoky tastes that pair wonderfully with the rustic texture of the sausage and the creaminess of the rice carnaroli :-) Follow the steps carefully to prepare this delicious risotto ↓↓
Ingredients
Materials
- Pan
Preparation
Finely cut the onion and brown it in a pan with a drizzle of oil. Add the crumbled sausage and brown it for a few minutes. Then add the white wine and continue cooking (stirring occasionally) until the wine has evaporated.
Add the 'nduja cut into pieces to the previous mixture.
Add a tablespoon of tomato paste, mix well and continue cooking for another 5 minutes.
Meanwhile, pour the rice into another pan and brown it for a few minutes. Then gradually add the vegetable broth, until absorbed.
When the rice is ready, add the sausage/'nudja mixture and mix (if it seems dry, add a little broth).
Add grated parmesan to make the risotto even creamier.
Serve hot. And now the 'nduja and sausage risotto is ready!
Observations
How long does 'nduja and sausage risotto last?
About two days in the refrigerator in an airtight container. To reheat it, put it in a pan with a little water (or broth) and mix.
What can I use instead of sausage?
You can make a risotto with less spicy 'nduja using stracciatella or burrata. Prepare the 'nduja sauce without adding sausage. When serving, add small pieces of stracciatella or burrata and serve.
What can I use instead of grated parmesan?
You can also tie the 'nduja risotto with pecorino.
Which rice to use for this recipe?
We recommend using carnaroli rice, but if you don't have one, you can use arborio rice.
What broth should I use to prepare 'nduja and sausage risotto?
We advise you to use vegetable broth because the dish is already quite tasty.
What are the ingredients of 'nduja?
'nduja is a Calabrian salami prepared with different fatty cuts of pork (including bacon, pancetta and cheek). The meats are finely chopped and mixed with salt and Calabrian chili pepper. The mixture is then bagged in a casing and smoked (often with olive wood) before being refined.
