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Risotto with nduja

Risotto with nduja


The risotto with nduja it is a real treat. If you like spicy flavor but not when it is excessive, this risotto that combines nduja and burrata stracciatella could be just the dish for you! The fresh cheese, in fact, will dilute and sweeten the strong flavor of the nduja, while making everything fresher and creamier ... in short, the result will be mouth-watering, I assure you!

Method

How to make nduja risotto

First of all, finely chop the onion and sauté it in hot oil.
Also add the rice and toast the grains well, then blend with the wine.

Start adding hot salted water a little at a time and cook the rice (it will take about 15 minutes).
When the rice is cooked but al dente, add the nduja and mix, then stir in the cheese.

The risotto alla nduja is ready: serve, decorate with the stracciatella and serve immediately.


Risotto 'nduja and burrata stracciatella

This recipe once prepared you will never abandon it. The risotto 'nduja and burrata stracciatella it's a tasty and creative first course which, however, is not difficult to achieve. Ready in less than half an hour, its ace in the hole quality ingredients to manipulate very little.

  • 250 g of Carnaroli rice
  • 50 g of 'nduja
  • 100 g of burrata stracciatella
  • 50 g of butter
  • 50 g of grated parmesan
  • salt
  • a glass of white wine

A good Carnaroli rice, a good 'nduja and a good burrata stracciatella. The secret of the success of this recipe is choose quality ingredients: once prepared, the Risotto 'nduja and burrata stracciatella it will win you over at the first taste.

Here the rice is cooked without sautéing, dry toasted and soaked with white wine and hot water, so as to be able to incorporate all the strong flavor of 'nduja into each grain, typical spicy Calabrian salami which can become the protagonist of other delicious first courses, such as the quick Mezze manicures with 'nduja.

The combination with the stracciatella with burrata cheese we borrowed it from the recipe of the chef of the Manna restaurant in Milan, Matteo Fronduti: the fresh and delicate flavor of the dairy product softens the intensity of that of the salami, for a truly perfect balance. A creative risotto to be included without a doubt among these 20 risottos to try immediately.

If you love risotto with unconventional combinations, also try the Risotto with prawns and gin, enriched with a soft guacamole sauce.


Cumin and Cardamom

Good day dear !! My sweetheart (Mirko like yours) is from Calabria so I know very well Nduja and everything that is spicy, as an Emilian, I'm not very used to eating spicy, but sometimes I like to put a little chilli pepper to & quotcolor & quot the flavor of the plate. This risotto really inspires me, tasty and colorful. I love your photos, they look like a cover! Kisses to Ziopierino!

Good morning lara, but really your other half is also called mirko with the k ?? your Calabrian and my Pugliese .. both of good mouth. But what a beautiful Calabria .. for 8 years in a row I always went to Sila in August to look for mushrooms .. and that mushrooms .. the best Porcini ever I have ever eaten. Thanks Lara for the photos. In fact I look at the newspapers but mine are still far from those :)). Good day

mint is the extra touch! woe to me if I miss the mint, and also the saffron .. I have to go and buy the nduja :)))
many kisses many!

Ziatam good morning the mint I learned to eat it in Puglia where my mother-in-law even puts it in the seafood salad or with grilled vegetables. Here in Rome parsley is used much more and instead I find that mint has a fantastic aroma and scent that goes well with practically everything.
After the lime & # 39nduja. if I don't put something weird in it it's not good -p. Anyway this risotto has your personality. sweet and spicy. he just misses your laugh :))

Mayabbella, and in fact I also use mint everywhere, grilled vegetables are a must, there is no comparison. And with potatoes? the long long croquettes if there is no mint is not worth :) I also put it in omelettes. In risotto with vegetables, artichokes or asparagus, in the one with mushrooms, and, hate hate, even with fruit. do you know the melon viallo? the one in the shape of a rugby ball? here, try to cut it into chunks, and chop a mix of basil and mint, let it rest for a few minutes and then magna everything. you will tell me :)
& quotsweet, spicy and refreshed & quot is a perfect synthesis!
: -DDD

Even with the rugby melon? Ziatam you always know more than the devil. Can you also make pesto with mint? Anyway and the Nduja is good everywhere .. try it on pizza margherita .. it's something exceptional.


Phase 1

Crumble the 'duja, cut the provolone into cubes and set aside. Chop the onion and brown it in a pan with a knob of butter and a drizzle of oil, add the rice when the onion begins to become transparent add the rice and toast it quickly, blend with the wine and when it has completely evaporated continue cooking by adding gradually the broth (vegetable is fine too, I suggest you add salt) When there are 2 minutes left from cooking, add the 'nduja and provolone, finish cooking and stir adding the leftover knob of butter and grated Parmesan. Serve the risotto adding a little grated provolone to taste.

NOTE: The dose of 'nduja is rather indicative, with this dose the risotto is quite spicy, so my advice is to adjust according to the degree of spiciness you prefer.


Risotto with nduja and red Tropea onion

The risotto with nduja and red Tropea onion it is a unique, delicious and delicious first course to prepare for lunch. After trying the spaghetti with tuna, onion and nduja this time I wanted to try my hand at preparing a very tasty risotto, on the occasion of the contest "And how do you keep it?" from AIFB.

It is a contest created to honor the traditional dishes of northern cuisine and one of the rules to be respected was that of using a typical regional product of the participant. To be honest I have used four, the nduja, the Tropea red onion, the pecorino del Poro and also the rice.

Yes, because another fundamental rule of the contest was the use of only Italian rice, so I took advantage of it and wanted to use the Carnaroli rice from Sibari. My choice fell on this type of rice firstly because I am very attached to my land, and secondly because the Sibari rice it has particular organoleptic characteristics which are due to the characteristics of the soils present in Calabria and its splendid microclimate. Handcrafted, the Sibari rice guarantees a better nutritional intake, a greater yield and resistance during cooking.

I combined it with the nduja because it is an ingredient that I particularly love. As a good Calabrian I love spicy and tasty foods, but I hadn't thought about preparing a classic risotto yet. And here I am with a delicious dish, creamed with extra virgin olive oil and grated pecorino del Poro. A riot of flavors and aromas that you can only understand by preparing it.


Risotto with 'nduja and burrata cream

The risotto with 'nduja and burrata cream it is a very tasty and tasty first course, characterized by an intense and spicy flavor immediately dampened by a sweet and light one. Good, and beautiful in the chromatic composition, this risotto is not difficult to make and is prepared with a technique that sees the rice blended with white wine then cooked with boiling water. In this way, the strong flavor of the 'nduja is not further loaded.

There 'nduja it is a typical sausage Calabrian. Made with the less noble, and very fat, parts of the pig and a considerable amount of chili pepper which confers not only powerful spiciness but also the color. An important feature is then the light smoking. The name is probably a contraction of the French andouillette, a lot of sausage rustic And tasty. The 'nduja, with a soft consistency, is eaten spread on bread and in the kitchen to season pasta - Fileja alla 'nduja - and the Pizza. Its characteristics, however, also make it an ingredient of more refined recipes, such as our risotto.

PAIRING
Serve with a glass of Cirò rosé: territorial, fresh, suitable.

How to prepare: Risotto with 'nduja and burrata cream

Start preparing the risotto by toasting the rice dry in a saucepan. When it is hot enough, and the beans cannot be held, blend with the White wine. Then proceed to cooking in the usual way, adding however boiling salted water little by little. Cook for about 15 minutes. Turn off the heat and add the 'nduja, the butter and the parmesan grated. Stir vigorously, possibly adding a ladle of hot water to keep the risotto soft.

While the rice is cooking, pass it stracciatella with burrata cheese with all the cream al immersion blender, making it mount slightly. When serving, drop the risotto in large "drops" on the plate and repeat the operation with the burrata. Add the crumbled nuts and i beet sprouts.

Serve your Risotto with 'nduja and burrata cream inspired by our dish if you want.


The Preboggion


This dish was suggested to me by Fabio Fauraz, he told me "in my opinion it is good" and he gave me a package with a 'nduja to tempt me to realize his idea. I who am one who does not give in to temptations and never accepts challenges, I took the 'nduja and promised myself to do it as soon as possible.
It is a slightly different risotto from the classic one, I made it go without sautéing and I wet it only with boiling water and not with broth, but in my opinion the sauté would have disturbed the palate and the broth is not necessary, in my opinion . The result is a very tasty, spicy risotto with broccoli that give a bitter and fresh note and go perfectly with the rest of the dish.
It's certainly not a very summery dish, but it's worth a try.

INGREDIENTS for 2 people

160 g Carnaroli rice
2 generous spoons of 'nduja
About 150 g of broccoli
extra virgin olive oil
butter
garlic
chili pepper

Clean the broccoli by removing the hard stalks, wash them and put them in a pan with oil, garlic and chilli in order to give them their water. Finish cooking when they are still quite consistent.
Put a thin layer of oil in a saucepan, bring to temperature, add the rice, toast it and deglaze with boiling water. Proceed with cooking as a normal risotto by adding boiling water and not broth. Halfway through cooking, season with salt.
Dissolve the 'nduja with a couple of tablespoons of hot water and set aside.
When the risotto is ready, stir in the 'nduja and a knob of butter.
Place the hot broccoli in the center of the plate and serve.


  • Put the dried beans in a bowl and cover them with a quantity of water equal to double the volume occupied by the beans. Leave them to soak for 10 & # 8211 12 hours
  • After the soaking time of the beans, prepare the other vegetables. Peel the carrot and ONE onion and chop coarsely.
  • Put the mince in a large pot and add the tomatoes and beans, drained from their soaking water. You can also add a sprig of rosemary and / or a few sage leaves
  • Cover with cold water and cook for about an hour and a half over low heat, with the container half-covered, adding salt only at the end of cooking.
  • If you use the pressure cooker, it will take you 30 minutes from the hiss
  • When the beans are cooked, move on to prepare the risotto.
  • Finely chop the remaining onion and bacon
  • Brown them together in a large non-stick pan
  • Then add the rice and lightly toast it for a few minutes over high heat.
  • Then sprinkle the rice with the red wine and let the alcohol evaporate.
  • As soon as the alcohol has evaporated, start adding, one ladle at a time, the broth with the vegetables and beans. Add more broth only when the previous one has been absorbed
  • A few minutes before cooking is complete, add the crumbled nduja
  • When the rice is cooked, add a last ladle of broth, turn off and cover with a lid
  • Let it rest for a couple of minutes and then serve.

Risotto with Burrata and Nduja

I think it has been understood that one of my favorite ingredients is & # 8216nduja and in today's recipe I have combined it with another ingredient that, like it or not, has become my best friend for almost two years, since they have diagnosed with celiac disease: rice.

In this blog there are enough rice recipes, so much so that a section has been dedicated to them on the homepage, but you may have noticed that there are few risottos. I don't have this great knowledge, I'm neither Milanese nor northern where they teach you risotto as a child, and let's say that in my house rice was not eaten very often except as flushing if it was unwell. White rice, or with a drizzle of extra virgin olive oil and parmesan today are my allies and I often want them, but no risotto, it is not even in my wishes.

But every now and then I give it to myself and when I do it, I try to be as original as possible, at least in the ingredients. Even preparing a simple risotto, that is, with saffron, is new to me. In short, I am more practical in ethnic cuisine than in a Milanese risotto, with all due respect to Vittoria who loves & # 8220riso giallo & # 8221 above all else.

And so when Riso Vignola offered me a collaboration, I thought it was a very good opportunity for me to practice rice. In truth, the package they sent me, which I rigorously asked was all a surprise, as if it were the Mystery Box by Masterchef, contains a great variety of laughs that yes, they will make me practice even with risottos, but will still allow me to travel around the world on a plate.

So I wanted to start this series of recipes for Riso Vignola with my Achilles heel, risotto, using Carnaroli rice.

And I added that touch of diversity that makes me feel less guilty when I have touched some sacred monster or cornerstone of the risotto par excellence.

I chose to use nduja, which is comforting for me, and an ingredient that I usually use little, because it has that borderline consistency that brings it closer to ricotta that I don't eat, that is burrata. The basis of this risotto is the Parmigiana one without Beur Blanc However. In the final stage of cooking I added as much nduja as needed to change the color of the rice, and as much as my palate tolerates it, and to decorate the dish the burrata stracciatella that melts with the heat of the rice. It is for this reason that the quantity of nduja that I have indicated in the ingredients list is absolutely relative and you can add it by feeling.

I'm not used to playing it and singing it alone but I must say that after tasting this risotto I made the applause alone. The texture was as soft and creamy as I wanted it to be.


Stefania's Kitchen

I discovered the 'Nduja some time ago, when in a place that I frequent often, I discovered the Crostini ricotta di pecora and' nduja that I make now often and always to my satisfaction and those who taste them. :-) The 'nduja, as you know, is a spreadable Calabrian salami with a strongly spicy taste, but it is so good that by now the family is crazy about it! =) So I decided to try it also with pasta, having read this recipe some time ago on the blog Le Ricette di Esmeralda and Rosa. The recipe also struck me because I find that the cream goes perfectly with this salami, which still needs something to dilute its strong spiciness. Eating these spaghetti, in fact, we went "on fire", but in the end we were very satisfied. :-)


Ingredients for 4 people


- 'Nduja 100g
- Spaghetti 400g
- Cherry tomatoes 100g
- Olive oil 2 tbsp
- Salt
- Fresh cream 100ml
- Parmesan or Grana


Melt the 'nduja in the oil over low heat.


Add the halved cherry tomatoes and cook for a few minutes.


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