The Best Nduja Risotto: A Fiery Taste of Calabria
Today, we're diving into a dish that perfectly balances creamy indulgence with a thrilling kick of spice: our Nduja Risotto. If you're looking to ignite your taste buds and bring a truly authentic, yet exhilarating, Italian flavour to your table, you've come to the right place.
The star of this show, of course, is Nduja. For those unfamiliar, 'nduja (pronounced 'en-doo-yah') is a spicy, spreadable pork salami originating from Calabria, the "toe" of Italy's boot. It's renowned for its fiery heat, derived from a generous amount of Calabrian chilli peppers, and its unique, spreadable texture, which comes from a careful blend of pork, fat, and spices. Traditionally, it was a staple in peasant cuisine, a clever way to use all parts of the pig, and its intense flavour quickly became a local favourite.
Nduja - The Secret Of Southern Italian Cooking
While 'nduja has been a beloved secret in Southern Italy for centuries, it has recently exploded in popularity on the global culinary scene. Chefs and home cooks alike are discovering its incredible versatility and the fantastic depth it adds to dishes. Its rich, savoury, and spicy profile makes it an incredibly exciting ingredient, moving beyond its traditional role as a spread for bread and into the realms of sauces, pasta, and yes, glorious risottos!
Beyond this delicious risotto, 'nduja has so many other amazing uses:
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Pizza Topping: A few dollops of 'nduja on a pizza before baking melt into a spicy, oily dream, infusing the entire pie with flavour.
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Pasta Sauces: Stir a spoonful into a simple tomato sauce for an instant flavour boost, or combine with olive oil and garlic for a quick take on a, fiery aglio e olio.
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With Seafood: Surprisingly, 'nduja pairs beautifully with fish and shellfish, adding a smoky, spicy contrast to the seafood's delicate flavours. Try it with grilled prawns or in a seafood stew.
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On Bruschetta: Simply spread it on toasted bread, perhaps with a dollop of ricotta, for a truly addictive appetiser.
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Roasted Vegetables: Toss with root vegetables or greens before roasting for an incredible depth of flavour.
Nduja Risotto Recipe
This recipe transforms the humble rice dish into a vibrant, flavour-packed experience. The 'nduja melts into the risotto, imparting its beautiful colour, heat, and complex porky notes.
Ingredients:
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1.5 litres good quality chicken or vegetable stock, warmed
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1 small onion, finely chopped
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2 cloves garlic, minced
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50g Carluccio's Nduja,
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50g unsalted butter
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50g Parmesan cheese, freshly grated, plus extra for serving
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Small handful fresh parsley, finely chopped, for garnish
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Salt and freshly ground black pepper to taste
Method:
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Sauté Aromatics: Heat the Carluccio's Extra Virgin Olive Oil in a large, heavy-bottomed pan or pot over medium heat. Add the finely chopped onion and cook gently for 5-7 minutes until softened and translucent, but not browned. Add the minced garlic and cook for another minute until fragrant.
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Toast the Rice: Add the Carnaroli rice to the pan and stir constantly for 2-3 minutes until the edges of the grains become translucent. This toasting helps the rice retain its shape and texture during cooking.
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Deglaze with Wine: Pour in the white wine and stir until it has completely evaporated. The alcohol will cook off, leaving behind a lovely acidity.
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Add the Nduja: Stir in the 'nduja. As it heats, it will begin to melt into the rice, releasing its vibrant colour and spicy aroma.
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Build the Risotto: Begin adding the warm stock, one ladleful at a time. Stir continuously, allowing each addition of stock to be fully absorbed by the rice before adding the next. This process usually takes about 18-20 minutes.
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Check for Doneness: Continue adding stock and stirring until the rice is 'al dente' – cooked through but still with a slight bite in the centre. The risotto should be creamy and flowing, not dry or stiff. You may not need all the stock.
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Mantecatura (To Finish): Remove the pan from the heat. Stir in the unsalted butter and the grated Parmesan cheese. Stir vigorously for a minute or two – this is crucial for achieving that characteristic creamy, glossy texture. Season with salt and freshly ground black pepper to taste.
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Serve: Ladle the 'nduja risotto into warm bowls. Garnish with a sprinkle of fresh parsley and extra grated Parmesan cheese.